Recipes Mentor

Irresistible Mini Pineapple Upside Down Cheesecakes

Irresistible Mini Pineapple Upside Down Cheesecakes
Prep
25 min
Cook
22 min
Total
47 min
Serves
12
Calories
220 kcal

Ingredients

  • 12pineapple chunks (canned, drained, or fresh)
  • 6 teaspoonscaramel sauce (½ teaspoon per cheesecake)
  • 1 tablespoongranulated sugar (for sprinkling)
  • 1 cup100g graham cracker crumbs
  • 3 tablespoons42g unsalted butter, melted
  • 12 ounces340g full-fat cream cheese, softened to room temperature
  • 1/3 cup67g granulated sugar
  • 2large eggs (room temperature)
  • 1 teaspoonvanilla extract

Instructions

  1. 1

    Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.

  2. 2

    Add ½ teaspoon caramel sauce to each cupcake liner, place one pineapple chunk on top, and sprinkle with sugar.

  3. 3

    Mix graham cracker crumbs and melted butter until combined, then press mixture into each liner on top of pineapple.

  4. 4

    Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract.

  5. 5

    Divide batter among muffin cups, filling nearly to top. Bake for 18-22 minutes until set but slightly jiggly. Cool for 15-20 minutes, then refrigerate for at least 2 hours.

  6. 6

    Carefully remove liners and place cheesecakes upside down on plates. Garnish if desired.