Individual Pineapple Upside-Down Cheesecakes offer a delightful fusion of flavors and textures, bringing together the creamy richness of classic cheesecake with the tropical charm of pineapple upside-down cake. These mini desserts feature a buttery graham cracker crust, a velvety cheesecake filling, and a sweet, caramelized pineapple topping crowned with a cherry. Perfect for parties, special occasions, or a personal indulgence, these cheesecakes provide a bite-sized taste of paradise that’s sure to impress and satisfy.
For the Pineapple Topping:
1/4 cup unsalted butter, melted
1/4 cup brown sugar
6 pineapple rings, cut into small pieces
6 maraschino cherries, halved
For the Cheesecake:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup crushed graham crackers
2 tablespoons melted butter (for graham cracker crust)
Directions:
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.
In a small bowl, combine the melted butter and brown sugar. Divide this mixture evenly among the muffin cups, placing a spoonful at the bottom of each.
Add the pineapple pieces over the brown sugar mixture, and place half of a maraschino cherry in the center of each muffin cup.
In another bowl, mix the crushed graham crackers with the melted butter and press a small amount into each muffin cup over the pineapple.
In a large bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Pour the cheesecake mixture evenly over the graham cracker crust in each muffin cup.
Bake for 18-20 minutes, or until the cheesecakes are set and slightly golden around the edges.
Let the cheesecakes cool in the pan for 10 minutes, then carefully run a knife around the edges and invert onto a plate to release the mini pineapple upside-down cheesecakes.
Serve chilled or at room temperature.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 12 mini cheesecakes
