Mini 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
Scale
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
