Description
Mini Pineapple Upside-Down Cheesecakes are a delightful bite-sized dessert that combines creamy cheesecake with a buttery crust, topped with caramelized pineapple and cherries. Each mini treat transports you to a tropical paradise, making them perfect for any occasion—from summer barbecues to cozy family gatherings. Easy to make and visually stunning, these cheesecakes will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 2 tbsp granulated sugar
- 16 oz cream cheese (room temperature)
- 1 cup sour cream (full-fat)
- 2 large eggs (room temperature)
- 1 can pineapple slices (in juice, drained)
- 8 maraschino cherries
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly. Press into the bottom of each liner.
- Place half a pineapple slice on top of each crust and add a cherry on top.
- Beat cream cheese until smooth; add sour cream, sugar, and eggs one at a time until creamy.
- Pour batter over the pineapple-topped crusts until almost full. Bake for 20-25 minutes or until centers are slightly jiggly.
- Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake
- Calories: 215
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating toasted coconut flakes or swapping the pineapple for peaches. Ensure cream cheese is softened for easy mixing to achieve a smooth batter.