Mini Pineapple Upside-Down Cheesecakes That Wow Every Bite

Delight in these Mini Pineapple Upside-Down Cheesecakes, a perfect blend of creamy cheesecake and caramelized pineapple, ideal for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Cooling Time 4

Total Time 4 45

Servings: 12 cheesecakes

Course: Desserts

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Creates a crunchy base for the cheesecake.
6 tbsp Melted Butter Binds the crumbs for the crust.

For the Cheesecake Filling

16 oz Cream Cheese Full-fat works best for flavor.
3/4 cup Granulated Sugar Balances the cream cheese.
2 large Eggs Binds ingredients for a stable texture.
1 tsp Vanilla Extract Enhances sweetness.

For the Topping

1 can Pineapple Chunks 20 oz, drained well.
1/4 cup Caramel Sauce For drizzling over the cheesecakes.

Equipment

muffin tin
Mixing Bowl
Spoon

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Combine graham cracker crumbs with melted butter until it resembles wet sand; press into the bottom of each muffin cup.
Beat cream cheese and granulated sugar in a bowl until smooth; add eggs one at a time, followed by vanilla extract.
Pour the cheesecake batter over the crusts, fill nearly to the top, and add pineapple chunks on top of the batter.
Bake for 20-25 minutes, until edges are set but centers jiggle slightly.
Let cool for 15 minutes, then refrigerate for at least 4 hours.
Drizzle with caramel sauce before serving and enjoy!

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 4IUVitamin C: 10mgCalcium: 6mgIron: 4mg

Notes

Ensure cream cheese and eggs are at room temperature for smoother batter. Pack the crust firmly for better structure.

Tried this recipe?

Let us know how it was!