
π Mini Pineapple Upside Down Cheesecakes
These delightful single-serve cheesecakes blend creamy richness with tropical flair. Topped with caramelized pineapple and a bright maraschino cherry, they’re the perfect bite-sized treat for parties, picnics, or anytime indulgence.
π Ingredients
Crust:
-
½ cup graham cracker crumbs
-
2 tbsp unsalted butter, melted
-
2 tsp granulated sugar
Cheesecake Filling:
-
2 (8 oz) packages cream cheese, softened
-
½ cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ cup sour cream
Topping:
-
½ cup crushed pineapple, drained
-
¼ cup packed brown sugar
-
6 maraschino cherries, halved
π©π³ Directions
-
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease lightly.
-
Make the crust:
In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Press about 1 tbsp of the mixture into the bottom of each muffin cup. -
Prepare the filling:
In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined. -
Assemble:
Fill each muffin cup about ¾ full with cheesecake batter. -
Add topping:
In a separate bowl, mix crushed pineapple and brown sugar. Spoon about 1 tbsp of the mixture on top of each cheesecake and spread gently. -
Bake for 20–25 minutes, or until the centers are just set and edges are lightly golden.
-
Cool:
Let cheesecakes cool in the tin to room temperature. Then refrigerate for at least 2 hours, or overnight for best texture. -
Serve:
Before serving, top each cheesecake with half a maraschino cherry.
π Quick Facts
-
Prep Time: 15 minutes
-
Bake Time: 25 minutes
-
Chill Time: 2 hours
-
Total Time: 2 hours 40 minutes
-
Yield: 12 mini cheesecakes
-
Calories: ~280 kcal per serving
π‘ Tips
-
For extra flair, drizzle with caramel or a touch of pineapple syrup before serving.
-
Best served chilled, but they can also be frozen (without cherry topping) for up to one month.
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