Description
Delightfully creamy and nostalgic, these mini cheesecakes encapsulate the magic of pineapple upside down cake in a bite-sized treat.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the crushed graham crackers with the melted butter until all the crumbs are coated. Press firmly into the bottom of mini cheesecake pans.
- Beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the drained crushed pineapple.
- Pour the cream cheese mixture over the crusts in your pans, filling them evenly.
- Bake for 20-25 minutes, until they have a slight jiggle but are not liquid.
- Heat a skillet over medium heat, add brown sugar and crushed pineapple, cook until caramelized and syrupy.
- Let the cheesecakes cool completely in the pan.
- Top with caramelized pineapple and a maraschino cherry, cover, and chill for at least 2 hours before serving.
Notes
Optional: Add toasted coconut or rum extract for a twist. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 275
- Sugar: 23g
- Sodium: 165mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cheesecake, pineapple upside down, dessert, mini desserts, baking
