Description
Indulge in these delightful Mini Pineapple Upside Down Cheesecakes that offer a tropical twist to the classic dessert. These individual treats feature a buttery graham cracker crust, creamy cheesecake filling, and a sweet pineapple topping.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 6-cup muffin pan.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into muffin cups.
- Assemble: Place pineapple rings and cherries in each cup.
- Prepare filling: Beat cream cheese, sour cream, sugar, egg, and vanilla until smooth.
- Fill cups: Spoon cheesecake batter over pineapple in each cup.
- Bake: Bake for 20–22 minutes until set.
- Cool and refrigerate: Let cool, then refrigerate for at least 2 hours.
- Unmold: Invert cheesecakes onto plates to serve.
Notes
- You can use crushed pineapple as a substitute for rings.
- Mini cheesecakes can be made in mini muffin tins for smaller portions.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
