Scrumptious Mini Pineapple Upside-Down Cheesecakes
Delicious mini cheesecakes with a tropical twist, featuring a graham cracker crust and caramel-drizzled pineapple.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 your oven to 325°F (160°C).
- Prepare your mini cupcake pan by lightly greasing it.
- Make the crust: Combine graham cracker crumbs and melted butter until blended.
- Bake the crust for about 5 minutes until slightly golden.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth.
- Add the eggs and vanilla, mixing well after each addition.
- Fold in the pineapple chunks gently.
- Fill the crusts with the cheesecake mixture almost to the top.
- Bake the mini cheesecakes for 20-25 minutes until edges are set.
- Cool for 10 minutes before transferring to a wire rack.
- Chill in the fridge for at least 2 hours before serving.
- Drizzle with caramel sauce before serving.
Notes
These mini cheesecakes can be stored in the fridge for up to 3 days. For best results, drizzle caramel just before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 14g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: mini cheesecakes, pineapple upside-down, dessert, tropical, baking
Find it online: https://sweetladle.com/mini-pineapple-upside-down-cheesecakes-2/