Description

These Mini Pineapple Upside Down Cheesecakes combine the tropical sweetness of pineapple with a creamy, decadent cheesecake base, topped with caramelized pineapple and a maraschino cherry. Perfect for any occasion, these individual-sized treats are both adorable and delicious.

Ingredients

1/2 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

2 teaspoons sugar

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup crushed pineapple, drained

1/4 cup brown sugar, packed

6 maraschino cherries

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Instructions

Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly.
In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about a tablespoon of the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Divide the cheesecake batter evenly among the muffin cups, filling them about three-quarters full.
In a small bowl, combine the crushed pineapple and brown sugar. Spoon a tablespoon of the pineapple mixture over each cheesecake, spreading it evenly.
Bake for 20-25 minutes, or until the centers are set and slightly golden. Remove from the oven and let cool to room temperature.
Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight.
Before serving, top each cheesecake with a maraschino cherry.

Notes

Tropical Twist: Add a few pieces of diced mango or coconut flakes to the topping for an extra tropical flavor.

Crust Alternatives: For a gluten-free option, substitute the graham cracker crumbs with gluten-free crackers or crushed almonds.

Flavored Cheesecake: Add a teaspoon of cinnamon or nutmeg to the cheesecake batter to give it a cozy, spiced flavor.

Mini Pineapple Upside Down Cakes: Skip the cheesecake batter and make these with a basic sponge cake batter instead.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 250
Sugar: 20g
Sodium: 130mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg