Description
Mini Pineapple Upside-Down Cheesecakes are delightful tropical desserts that feature a creamy cheesecake filling topped with sweet pineapple and a buttery graham cracker crust. Perfect for any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 can pineapple rings, drained
- Maraschino cherries (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Mix graham cracker crumbs with melted butter until combined; press into each muffin cup.
- In a bowl, beat cream cheese with granulated sugar and vanilla extract until smooth.
- Place a pineapple ring on top of each crust, then fill with the cream cheese mixture until three-quarters full.
- Bake for about 20 minutes or until set around the edges; the center should jiggle slightly.
- Cool at room temperature, then refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 130
- Sugar: 10g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Substitute crushed pineapple with mango or berries to create unique flavors. For gluten-free options, use almond flour instead of graham cracker crumbs.