Irresistible Mini Pineapple Upside-Down Cheesecakes Recipe
Mini pineapple upside-down cheesecakes combine the tropical flavors of pineapple with creamy cheesecake, baked in individual portions for easy serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup graham cracker crumbs
- Maraschino cherries for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Mix crushed pineapple, brown sugar, and melted butter. Spoon into 6 muffin cups lined with parchment.
- Beat cream cheese and granulated sugar until smooth. Add egg and vanilla, mixing well.
- Stir in graham cracker crumbs.
- Divide the mixture evenly over the pineapple layer.
- Bake for 20-25 minutes until set. Cool completely before inverting.
- Garnish with cherries if desired.
Notes
- Drain pineapple well to avoid excess moisture.
- Let cheesecakes cool before removing from the pan.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg