Description
Mini pineapple upside down cheesecakes are a tropical twist on classic cheesecake, perfect for parties or individual servings.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup brown sugar
- 4 tbsp unsalted butter
- Pineapple rings, cut to fit muffin tins
- Maraschino cherries, halved
Instructions
- Preheat oven to 325°F. Line a muffin tin with liners.
- Mix graham cracker crumbs with melted butter. Press mixture firmly into the bottom of each liner.
- In a bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream.
- In a small saucepan, melt brown sugar and butter together until smooth. Spoon a small amount into each muffin liner.
- Place a pineapple ring on top of the caramel mixture and add a cherry half in the center.
- Spoon cheesecake batter over the pineapple until liners are nearly full.
- Bake for 18–22 minutes until centers are just set.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for smoother batter.
- Chill before serving for best texture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: mini cheesecakes, tropical dessert recipe, pineapple dessert, party dessert ideas, individual cheesecakes