Description
Delight in these Mini Pineapple Upside Down Cheesecakes, a tropical twist on a classic dessert. Featuring a buttery graham cracker crust topped with caramelized pineapple and cherries, these individual cheesecakes combine creamy richness with fruity sweetness in perfectly portable portions.
Ingredients
Scale
Crust
- 1/2 cup crushed graham crackers
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
Topping
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, softened
- 6 pineapple rings, cut into small pieces to fit muffin cups
- 6 maraschino cherries
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease the cups well to ensure easy removal of the cheesecakes.
- Make the crust: In a small bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons granulated sugar. Mix until well blended. Press about a tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust.
- Add the topping layer: In another bowl, cream together the brown sugar and softened unsalted butter until smooth and slightly fluffy. Spoon a small amount of this mixture over the graham cracker crust in each cup. Then, place a few cut pineapple pieces on top and center one maraschino cherry in each cup for a classic upside-down effect.
- Prepare the cheesecake batter: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, 1/4 cup granulated sugar, egg, vanilla extract, and a pinch of salt. Beat the mixture until fully combined and silky smooth.
- Assemble and bake: Pour the cheesecake batter evenly over the pineapple and cherry layer in each muffin cup, filling nearly to the top. Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set and slightly jiggly.
- Cool and chill: Remove the mini cheesecakes from the oven and let them cool completely at room temperature. Once cooled, place them in the refrigerator to chill for at least 2 hours to firm up before serving.
- Serve: For an impressive presentation, invert each cheesecake onto a plate to reveal the caramelized pineapple and cherry topping. Serve chilled or at room temperature for best flavor and texture.
Notes
- Invert the cheesecakes before serving to showcase the beautiful pineapple and cherry topping.
- Store the mini cheesecakes in the refrigerator for up to 4 days.
- Use silicone or parchment liners for easier removal without breaking the cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
