Description
Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, offering a perfect balance of creamy cheesecake and sweet caramelized pineapple in individual servings. These mini treats are nestled in a buttery graham cracker crust, making them ideal for any occasion—from casual picnics to elegant parties. Each bite delivers a burst of flavor that is sure to impress your guests and satisfy your sweet cravings. With easy preparation steps and visually appealing presentation, these cheesecakes are as fun to make as they are to eat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pineapple chunks (fresh or canned)
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs and melted butter; mix until well combined. Press this mixture into the bottom of each muffin cup.
- In another bowl, beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract; mix until fully blended.
- Gently fold in chopped pineapple chunks into the cream cheese mixture.
- Spoon the filling over each crust until about three-quarters full.
- Bake for around 20 minutes or until set around the edges. Allow cooling before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 10g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg