Description
Mini Pineapple Upside-Down Cheesecakes are the perfect blend of creamy cheesecake and sweet caramelized pineapple, all nestled in a buttery graham cracker crust. These delightful individual desserts are ideal for summer gatherings, birthday celebrations, or any occasion that calls for a tropical twist. Easy to make and beautifully presented, they promise to impress your friends and family while satisfying your sweet cravings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple rings in juice, drained
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended. Press into the bottom of muffin tins lined with paper liners.
- In another bowl, beat softened cream cheese until smooth. Add sour cream, vanilla extract, and remaining sugar; mix until creamy.
- Place pineapple rings on top of each crust and sprinkle brown sugar over them.
- Spoon cheesecake filling over each crust until about three-quarters full.
- Bake for 20-25 minutes or until set but slightly jiggly. Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 190
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg