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Delightful Mini Pineapple Upside-Down Cheesecakes

  • Author: ruth-martha
  • Total Time: 180 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

These tiny Pineapple Upside-Down Cheesecakes combine creamy cheesecake with bright pineapple flavors, making them a perfect dessert for special occasions or casual indulgence.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 12 pineapple rings, drained
  • 12 maraschino cherries
  • 1/3 cup brown sugar
  • 3 tbsp pineapple juice
  • 2 tbsp butter, melted

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Firmly press this mixture into the bottom of each muffin cup.
  3. Bake the crusts for about 5 minutes and then let them cool slightly.
  4. Beat the cream cheese and sugar in a large mixing bowl until smooth and creamy. Gradually add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
  5. Fill each muffin cup about 3/4 full with the cheesecake batter. Bake for 18–22 minutes or until the centers are just set. Cool completely and refrigerate for at least 3 hours.
  6. Simmer the brown sugar, pineapple juice, and melted butter in a small saucepan for 2–3 minutes until glossy and slightly thickened.
  7. Remove the cheesecakes from the liners. Top each cheesecake with a pineapple ring, placing a cherry in the center. Spoon over the warm pineapple glaze and allow it to drip down the sides. Chill for an additional 15 minutes before serving.

Notes

Ensure cream cheese is at room temperature for the best texture. Do not overbake; a little jiggle in the center is okay. Feel free to experiment by using different fruits on top for unique variations.

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

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 245
  • Sugar: 21g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: mini cheesecakes, pineapple upside-down cake, dessert, summer dessert

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Find it online: https://ruthrecipes.com/pineapple-upside-down-cheesecake-minis/