Description
Mini Pineapple Upside-Down Cheesecakes are a delightful twist on a classic dessert, combining creamy cheesecake and sweet pineapple in a crunchy graham cracker crust. These individual-sized treats are perfect for any occasion, from parties to cozy nights in. Each bite is bursting with tropical flavor and caramelized goodness, making them irresistible and a crowd favorite. Easy to prepare, these mini cheesecakes will have everyone coming back for seconds!
Ingredients
Scale
- 1 cup crushed pineapple (drained)
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1 cup graham cracker crumbs
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of each muffin cup.
- Spoon drained crushed pineapple over each crust.
- In another bowl, blend cream cheese, sour cream, granulated sugar, and eggs until smooth. Pour over the pineapple layers in each muffin cup.
- Bake for about 20 minutes or until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg