Description
These Mini Pineapple Upside-down Cheesecakes are a delightful twist on the classic dessert, featuring a creamy cheesecake filling atop a pineapple and cherry base. Perfect for parties or individual treats!
Ingredients
Scale
For the Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 12 maraschino cherries, stemmed
- 1 can (20 ounces) pineapple rings, cut into small pieces
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven: Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray with nonstick cooking spray.
- Prepare the Topping: Mix melted butter and brown sugar; spoon into each muffin cup. Add pineapple pieces and a cherry.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into each cup.
- Prepare the Filling: Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth. Spoon over crusts.
- Bake: Bake for 20–22 minutes until set. Cool, then chill for 2 hours.
- Serve: Peel off liners and invert to reveal upside-down topping.
Notes
- For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
- These cheesecakes can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 265
- Sugar: 19g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
