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Mini Pineapple Upside-Down Cheesecakes

Delicious bite-sized treats that blend creamy cheesecake goodness with caramelized pineapple, perfect for parties or cozy nights in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Festive
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 4 tablespoons butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Soften at room temperature for an hour for best texture.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time, mixing well after each.
For the topping
  • 1 can pineapple rings, drained and chopped Chopped fresh pineapple can be substituted.
  • 1/2 cup brown sugar Adds a warm, caramel flavor.
  • 1/4 cup maraschino cherries Optional topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix crushed graham crackers with melted butter, then press this mixture into the bottom of muffin cups.
  3. In another bowl, beat cream cheese, sugar, and vanilla until smooth.
  4. Add eggs one at a time, mixing well after each.
  5. In a skillet, melt brown sugar until bubbly, then add pineapple and cook until caramelized.
  6. Spoon the caramelized pineapple over the crust in the muffin cups.
  7. Pour the cheesecake batter on top.
Baking
  1. Bake for 20-25 minutes or until the centers are set.
  2. Let cool before removing from the muffin pan. Top with maraschino cherries if desired, and serve.

Notes

To serve, sprinkle extra caramelized pineapple on top and add chopped mint leaves or a dollop of whipped cream. Store in the fridge for up to 3-4 days or freeze for longer storage. Defrost in the fridge overnight and reheat briefly in the microwave if desired.