Go Back
–+ servings
Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes for a Tropical Escape

Delight in these Mini Pineapple Upside-Down Cheesecakes, a fun tropical dessert that’s easy to prepare and sure to impress!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American, Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs
  • 1/2 cup Melted Butter
For the Filling
  • 16 oz Cream Cheese Opt for full-fat for the best flavor.
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
For the Toppings
  • 20 oz Pineapple Chunks Drained well.
  • 1/4 cup Caramel Sauce Store-bought or homemade.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs and melted butter in a bowl until resembling wet sand, then press into muffin liners.
  3. Beat cream cheese and granulated sugar together until smooth. Add eggs one at a time, then stir in vanilla extract.
  4. Spoon cheesecake filling into muffin liners, then gently press pineapple chunks into the center.
  5. Bake in preheated oven for 20-25 minutes until edges are set.
  6. Cool completely in the pan and then chill in the refrigerator for at least 4 hours.
  7. Peel away paper liners and drizzle with caramel sauce before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 160mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for smooth filling. Drain pineapple well to avoid sogginess.

Tried this recipe?

Let us know how it was!