Description
Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert. They combine a creamy cheesecake filling with a sweet pineapple topping.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 cups cream cheese
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed graham crackers with melted butter and press into the bottom of muffin tins.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla extract, mix well.
- Fold in crushed pineapple.
- Pour the mixture over the crust in muffin tins.
- Sprinkle brown sugar on top of each cheesecake.
- Bake for 20-25 minutes.
- Let cool and refrigerate for at least 2 hours.
- Top with a maraschino cherry before serving.
Notes
- Use fresh pineapple if possible for better flavor.
- Store leftovers in the refrigerator.
- These can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Mini Pineapple Upside-Down Cheesecakes, Cheesecake, Pineapple Dessert