Description
Indulge in these Mini Pineapple Upside-Down Cheesecakes, where creamy cheesecake meets caramelized pineapple in a perfectly portioned delight. Ideal for summer gatherings or cozy nights in, each bite is a harmonious blend of sweetness and tanginess, topped with a vibrant maraschino cherry for that extra flair. Easy to make and irresistibly delicious, these cheesecakes will transport you straight to tropical bliss.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 pineapple rings, well-drained
- 6 maraschino cherries
- 1 tsp pure vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until moistened. Press firmly into muffin tin cups to form crusts.
- In another bowl, beat softened cream cheese until smooth. Gradually mix in sugar and vanilla until fluffy.
- Add eggs one at a time, mixing gently. Avoid overmixing.
- Place drained pineapple rings on the crusts and pour cheesecake filling over each.
- Bake for 20-25 minutes until edges are set but centers are slightly jiggly.
- Cool completely before refrigerating for at least two hours. Top with maraschino cherries before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For added flavor, consider substituting pineapple with other fruits like cherries or peaches. Store leftovers in an airtight container in the fridge for up to five days.