Description
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, combining the flavors of pineapple upside-down cake with creamy cheesecake in individual servings. They are perfect for parties or a sweet treat any time!
Ingredients
Graham Cracker Crust:
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
For the Topping:
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 12 pineapple tidbits or small chunks
- 6 maraschino cherries, halved
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. In a small bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press about 1 tablespoon of the crust mixture into the bottom of each liner.
- In another bowl, mix the 1/3 cup brown sugar and 2 tablespoons melted butter. Spoon about 1 teaspoon of this mixture over each crust. Place a piece of pineapple and half a cherry on top of the sugar mixture in each cup.
- In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, egg, and vanilla, and beat until well combined. Spoon the cheesecake filling evenly into each cup over the fruit layer.
- Bake for 16–18 minutes or until centers are just set. Cool completely, then refrigerate for at least 2 hours before serving. Remove liners before serving to show the upside-down top.
Notes
- These mini cheesecakes can be made ahead and stored in the fridge for up to 3 days.
- For a tropical twist, stir a little crushed pineapple into the cheesecake batter.
