Mini Pineapple Upside-Down Cheesecakes
Tropical, creamy, and irresistibly cute, these mini pineapple upside-down cheesecakes are the perfect bite-sized dessert for summer gatherings.
Equipment
- Muffin Tin
- Electric mixer
Ingredients
Topping
- 6 canned pineapple rings cut in halves or chunks
- 6 maraschino cherries
- 2 tbsp butter melted
- 3 tbsp brown sugar
Crust
- 150 g graham crackers crushed
- 50 g unsalted butter melted
Filling
- 300 g cream cheese room temperature
- 80 g granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- 1. Preheat oven to 160°C (325°F) and grease a muffin tin.
- 2. Melt 2 tbsp butter with brown sugar; spoon into each muffin cup.
- 3. Place pineapple piece and cherry in each cup.
- 4. Mix graham crackers and melted butter; press into cups over fruit.
- 5. Beat cream cheese until smooth. Add sugar, vanilla, then eggs one by one.
- 6. Spoon batter into muffin cups until ¾ full.
- 7. Bake for 20–25 minutes until centers are just set.
- 8. Cool completely, then chill at least 2 hours.
- 9. Run knife around edges and invert before serving.
Notes
Store refrigerated up to 5 days.
Can be frozen individually for up to 2 months.
For extra flair, top with caramel drizzle or whipped cream.