Mini Pineapple Upside-Down Cheesecakes
Creamy, tangy, and topped with caramel-kissed pineapple—these mini cheesecakes are the perfect tropical indulgence!
Ingredients (Makes about 12 mini cheesecakes)
✅ 1 ½ cups graham cracker crumbs
✅ ¼ cup melted butter
✅ 2 (8 oz) packages cream cheese, softened
✅ ½ cup granulated sugar
✅ 2 large eggs
✅ 1 tsp vanilla extract
✅ 1 can (20 oz) pineapple chunks, drained
✅ ¼ cup caramel sauce
Instructions
Step 1: Prepare Your Pan
1️⃣ Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Step 2: Make the Crust
2️⃣ Mix the base: In a bowl, combine graham cracker crumbs and melted butter until evenly coated.
3️⃣ Press into cups: Divide the mixture evenly between the muffin cups, pressing firmly to form a crust.
Step 3: Make the Cheesecake Filling
4️⃣ Beat the cream cheese: In a large bowl, beat softened cream cheese and sugar until smooth.
5️⃣ Add eggs & vanilla: Mix in the eggs one at a time, then stir in the vanilla extract.
Step 4: Assemble & Bake
6️⃣ Add the pineapple: Place a few pineapple chunks on top of each crust.
7️⃣ Fill & bake: Pour the cheesecake batter over the pineapple, filling each cup nearly to the top. Bake for 18–20 minutes or until set.
Step 5: Cool & Top
8️⃣ Let cool completely: Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours.
9️⃣ Drizzle with caramel: Before serving, drizzle each cheesecake with caramel sauce for a delicious finishing touch.
Pro Tips
For extra flavor, sprinkle a pinch of cinnamon into the crust mixture.
Let the cheesecakes chill overnight for the best texture.
Great for gifting: Serve in cupcake liners for a beautiful, bite-sized treat!
🥄 The Result?
Luscious, creamy cheesecakes with a buttery graham crust, juicy pineapple, and a rich caramel drizzle—tropical heaven in every bite!
