Mini Pineapple Upside Down Cheesecakes
These mini cheesecakes feature a sweet pineapple layer topped with a buttery graham cracker crust.
Equipment
- Mixing bowl
- oven
Ingredients
For the Pineapple Layer
- 12 pieces pineapple chunks (canned, drained, or fresh)
- 6 teaspoons caramel sauce ½ teaspoon per cheesecake
- 1 tablespoon granulated sugar for sprinkling
For the Crust
- 1 cup graham cracker crumbs 100g
- 3 tablespoons unsalted butter melted
For the Cheesecake Filling
- 12 ounces full-fat cream cheese softened to room temperature
- ⅓ cup granulated sugar 67g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a muffin tin with liners.
- Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of each liner.
- In another bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla, mixing well.
- Pour the cheesecake filling over the crust in each liner. Top with pineapple chunks and drizzle caramel sauce.
- Bake for 25 minutes or until set. Let cool before serving.
Notes
These cheesecakes can be topped with whipped cream for added flavor.