Mini Pineapple Upside-Down Cheesecakes
Indulge in these charming, bite-sized Mini Pineapple Upside-Down Cheesecakes that combine creamy cheesecake filling, sweet crushed pineapple, and a buttery graham cracker crust, perfect for any gathering.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened Ensure it is at room temperature to avoid lumps.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs At room temperature.
- 1 cup crushed pineapple, drained Drain well to avoid a soggy crust.
For the Topping
- 1 cup pineapple slices (canned or fresh)
- Maraschino cherries
- A sprinkle of brown sugar
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin tin cup to form a crust.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla, mixing well.
- Incorporate the eggs one at a time, beating after each addition.
- Finally, fold in the crushed pineapple gently.
Assembling and Baking
- Pour the cheesecake filling over the prepared crusts, filling each cup about 2/3 full.
- Place a pineapple slice on top of each cheesecake and add a cherry in the center. Sprinkle with brown sugar for added sweetness.
- Place the muffin tin in the oven and bake for 20–25 minutes or until the edges are set and the center is slightly jiggly.
Cooling and Serving
- Allow the cheesecakes to cool at room temperature.
- Once cooled, refrigerate for at least 4 hours, or overnight for the best results.
- Carefully remove the mini cheesecakes from the muffin tin. Serve them on a platter and garnish with additional crushed pineapple if desired.
Notes
Room temperature ingredients are crucial for preventing lumps. Do not overbake for the best creamy texture. Let them chill longer for improved flavor melding.