Description
Mini Pineapple Upside-Down Cheesecakes are a delightful treat that combines the classic flavors of pineapple upside-down cake with creamy cheesecake, all in a convenient mini form.
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 teaspoon ground cinnamon
- 1/4 cup maraschino cherries, halved
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners.
- In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the crushed pineapple and ground cinnamon until evenly distributed.
- Spoon the cheesecake mixture over the crusts in the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
- Before serving, top each cheesecake with a half maraschino cherry and a sprinkle of crushed pineapple if desired.
Notes
- For a tropical twist, try adding shredded coconut to the cheesecake mixture or use a different fruit topping like diced mango or peach.
- To make these cheesecakes gluten-free, substitute the graham crackers with gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg