Mini Pineapple Upside-Down Cheesecakes Recipe
Introduction
If you’re craving a tropical twist on a classic dessert, Mini Pineapple Upside-Down Cheesecakes are the perfect treat. Combining caramelized pineapple with creamy cheesecake in a convenient bite-sized form, these delightful desserts are sure to impress at any gathering or as a special indulgence.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, mix together the graham cracker crumbs and melted butter until coated. Press the mixture firmly into the bottom of each muffin liner to form the crust.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each. Stir in vanilla extract.
- Step 4: Spoon the cheesecake filling evenly into the prepared crusts, filling each about three-quarters full. Top each with a few pineapple chunks, pressing them gently into the filling.
- Step 5: Bake for 20-25 minutes, until edges are set but centers still jiggle slightly. Remove from oven and let cool completely in the pan.
- Step 6: Refrigerate for at least 4 hours or overnight to set. Before serving, drizzle each cheesecake with caramel sauce.
Tips & Variations
- Use fresh pineapple chunks instead of canned, but be sure to drain and pat them dry well.
- Try swapping graham cracker crumbs with vanilla wafer crumbs or crushed digestive biscuits for a different flavor.
- Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
- Make your own caramel sauce by melting sugar and adding cream and butter for a richer topping.
- For extra smooth cheesecakes, bake them in a water bath to prevent cracks.
Storage
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat is not necessary, as they are best enjoyed chilled. If desired, bring briefly to room temperature before serving for softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, these cheesecakes taste even better after chilling overnight. Prepare and refrigerate them in advance for a convenient dessert option.
What if I don’t have paper liners?
You can grease the muffin tin well or use silicone cups to prevent sticking, but paper liners make removal and cleanup much easier.
PrintMini Pineapple Upside-Down Cheesecakes Recipe
Mini Pineapple Upside-Down Cheesecakes are delightful bite-sized desserts that combine the tropical sweetness of caramelized pineapple with the creamy richness of cheesecake. These individual cheesecakes feature a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a luscious caramel drizzle on top, making them perfect for parties or special occasions. With a festive appearance and tropical flavors, they offer a refreshing yet indulgent treat that is easy to make and sure to impress.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 4 Hours 45 Minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping:
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated and the mixture has a wet, sandy texture. Press the mixture firmly into the bottom of each muffin liner using the back of a spoon or bottom of a glass to form a compact crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract for flavor.
- Assemble the Cheesecakes: Spoon the cheesecake filling evenly into the muffin cups, filling about three-quarters full to allow room for rising. Place a few drained pineapple chunks on top of each cheesecake, gently pressing them into the filling so they adhere during baking.
- Bake: Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. This ensures a creamy texture once cooled.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to fully set the cheesecakes.
- Serve: Before serving, drizzle each mini cheesecake with caramel sauce. For added decoration and flavor, optionally top with a maraschino cherry or fresh mint leaf.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter and prevent lumps.
- Drain and pat dry the pineapple chunks thoroughly to avoid soggy cheesecakes.
- Press the crust firmly into muffin liners to create a sturdy base that holds together well.
- Mix the batter just until ingredients are combined to avoid incorporating excess air, which can cause cracks.
- For extra smooth and crack-free cheesecakes, bake with a water bath by placing a pan of hot water on the lower rack of the oven.
Keywords: Mini Pineapple Upside-Down Cheesecakes, pineapple cheesecake, mini cheesecake recipe, tropical desserts, individual cheesecakes, caramel pineapple dessert
