Irresistible Mini Pineapple Upside-Down Cheesecakes Recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for an even texture and easy mixing.

• Unsalted Butter: Melted butter helps bind the crust together while adding richness.

• Cream Cheese: Ensure it’s softened for smooth blending into the filling.

• Sugar: Granulated sugar sweetens the filling perfectly, balancing the tartness of pineapple.

• Vanilla Extract: A splash adds warmth and depth to your cheesecake flavor.

• Pineapple Slices: Opt for fresh or canned; just ensure they’re well-drained if using canned.

• Maraschino Cherries: For that classic touch on top; they bring color and sweetness.

The full ingredients list, including measurements, is provided in the recipe card directly below. Cozy French Toast Mug.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line muffin tins with paper liners for easy removal later. This will save you from wrestling with stubborn cheesecakes at serving time.

Create the Crust: In a bowl, combine graham cracker crumbs with melted butter until it resembles wet sand. Press this mixture firmly into the bottom of each muffin liner to form a sturdy base.

Prepare the Pineapple Topping: Drain your pineapple slices thoroughly. In a skillet over medium heat, melt some butter and add brown sugar until bubbling. Toss in pineapple slices and cook until caramelized, about 5 minutes.

Make the Cheesecake Filling: In another bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract while mixing until fluffy. This creamy mixture should feel like cloud nine. For more inspiration, check out this raspberry bliss cheesecake bites recipe.

Assemble Your Mini Cheesecakes: Spoon cheesecake filling on top of the crusts in each muffin tin. Place one caramelized pineapple slice on top of each filled cupcake as if you’re crowning them royalty.

Bake & Cool : Bake in your preheated oven for 20–25 minutes until set but still slightly jiggly in the center. Remove from oven and let cool completely before refrigerating for at least two hours to set properly.

Serve chilled with a maraschino cherry perched on top like an adorable little hat! Enjoy every moment as you dive into these delightful bites that scream summer vibes regardless of season! Summer Watermelon Salad.

Now you have everything you need to create these Mini Pineapple Upside-Down Cheesecakes that will elevate any occasion!

Perfecting the Cooking Process

Start by preheating your oven to 325°F (160°C) while preparing the crust. Bake the crust for about 10 minutes, then fill it with the cheesecake batter and bake again until set. This sequence ensures a perfectly baked cheesecake with a crisp crust.

Add Your Touch

Consider adding crushed macadamia nuts for extra crunch or coconut flakes for tropical flair. You can also experiment with different fruits like peaches or cherries instead of pineapple, turning this dessert into a seasonal favorite.

Storing & Reheating

Store leftover Mini Pineapple Upside-Down Cheesecakes in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave for about 15 seconds to regain their creamy texture without losing flavor.

Sharing these mini cheesecakes at my last family gathering turned me into an instant celebrity! Everyone raved about them, and I even got requests for the recipe from my aunt who usually thinks cooking means heating frozen pizza.

FAQ

How long do Mini Pineapple Upside-Down Cheesecakes take to bake?

They typically take about 20-25 minutes to bake until set and firm.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works wonderfully, but be sure to caramelize it properly first.

Are these cheesecakes suitable for freezing?

Absolutely! Freeze them in individual containers for up to two months without losing flavor.

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Mini Pineapple Upside-Down Cheesecakes

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• Author: Teprod
• Total Time: 40 minutes
• Yield: 12 servings 1x

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Description

Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of creamy cheesecake and caramelized pineapple, perfect for satisfying your sweet tooth. These individual treats are incredibly easy to make and add a tropical flair to any gathering. With a buttery graham cracker crust and a luscious filling, each bite transports you to a sunny paradise. Ideal for parties or a simple weeknight dessert, they promise to impress and satisfy!

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Ingredients

Scale 1x2x3x

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup pineapple slices, well-drained
• Maraschino cherries for garnish

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Instructions

1. Preheat the oven to 350°F (175°C) and line muffin tins with paper liners.
2. Combine graham cracker crumbs and melted butter; press firmly into each muffin liner.
3. Caramelize pineapple slices in butter and brown sugar until golden.
4. Beat cream cheese until smooth; mix in sugar and vanilla.
5. Fill muffin liners with cheesecake mixture and top with caramelized pineapple.
6. Bake for 20-25 minutes until set but slightly jiggly; cool completely before refrigerating for at least two hours.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 12g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For added crunch, consider mixing in macadamia nuts or coconut flakes. Substitute different fruits like peaches or cherries for a seasonal twist.