MINI PINEAPPLE UPSIDE-DOWN CHEESECAKES
These mini pineapple upside-down cheesecakes are sweet, tangy, and creamy. With a buttery crust, caramelized pineapple topping, and smooth cheesecake layer, they make a perfect bite-sized dessert for parties, holidays, or any special occasion.
Ingredients
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 can 8 slices pineapple rings, drained and cut into halves
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
- Prepare Topping: Mix melted butter with ½ cup brown sugar. Spoon a small amount into each muffin cup. Place pineapple halves on top.
- Make Crust: Combine graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Press a small amount over pineapple layer.
- Prepare Cheesecake Filling: Beat cream cheese until smooth. Add ¼ cup sugar, egg, and vanilla extract. Mix until creamy.
- Assemble & Bake: Spoon cream cheese mixture over each pineapple and crust layer. Bake for 25–30 minutes until set.
- Cool & Serve: Let cool in tin for 10 minutes, then transfer to fridge for at least 2 hours before serving.
Notes
- Make Ahead: Can be made a day in advance and stored in fridge.
- Customising: Add maraschino cherries on top for a classic touch or a drizzle of caramel sauce.
- Storage Tips: Keep refrigerated in an airtight container for up to 3 days.