Description
These Mini Pineapple Upside-Down Cheesecakes offer a delightful twist on the classic dessert, combining the creamy richness of cheesecake with the sweet, tangy flavors of caramelized pineapple. Perfect for any occasion, these bite-sized treats are easy to make and absolutely irresistible.
Ingredients
Scale
- 1 can of pineapple slices
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of mini cheesecake pans.
- In another bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth. Add the egg and sour cream, and mix until well combined.
- Spoon the cheesecake mixture over the crust, filling each pan about 3/4 full.
- Place a pineapple slice on top of each cheesecake and bake for 20-25 minutes, or until the center is set.
- Let the cheesecakes cool to room temperature before refrigerating for at least 2 hours.
- Once chilled, remove from the pans and serve!
Notes
- For extra sweetness, drizzle with caramel sauce or top with whipped cream.
- These mini cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg