Mini Pineapple Upside-Down Cheesecakes
These mini cheesecakes combine a crunchy graham crust with creamy filling topped by pineapple and caramel, creating a sweet tropical dessert perfect for parties or make-ahead treats.
Equipment
- 1 oven preheated to 350°F
- 1 mini cheesecake pan
- 1 mixing bowl
- 1 mixer
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 8 oz packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can 20 oz pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until crumbly; press firmly into the bottom of mini cheesecake pans.
- Beat cream cheese and sugar in a mixing bowl until smooth; add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Spoon the cream cheese filling over the crusts, filling each about two-thirds full.
- Top each with pineapple chunks and drizzle with caramel sauce.
- Bake for 20 to 25 minutes until edges are set but center slightly jiggles.
- Let cheesecakes cool at room temperature, then refrigerate at least 4 hours before serving.
Notes
- Use full-fat cream cheese for a smooth texture.
- Drain pineapple well to avoid excess moisture.
- Cool completely before chilling for best results.
- Store refrigerated up to 5 days in airtight container.
- Freeze not recommended as texture changes.
- Serve with extra caramel or whipped cream for added appeal.