Recipe Card
The Party Dessert I Bring: Mini Pineapple Upside Down Cheesecakes
- Prep
- 25 min
- Cook
- 18 min
- Total
- 43 min
- Serves
- 12
- Calories
- 220 kcal
Ingredients
- 12 piecespineapple chunks (canned, drained, or fresh)
- 6 teaspoonscaramel sauce (½ teaspoon per cheesecake)
- 1 tablespoongranulated sugar (for sprinkling)
- 1 cupgraham cracker crumbs
- 3 tablespoonsunsalted butter (melted)
- 12 ouncesfull-fat cream cheese (softened to room temperature)
- 1/3 cupgranulated sugar
- 2 largeeggs (room temperature)
- 1 teaspoonvanilla extract
Instructions
- 1
Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
- 2
Add ½ teaspoon caramel sauce to each cupcake liner. Place one pineapple chunk on top of caramel and sprinkle a pinch of granulated sugar over each pineapple.
- 3
In a bowl, mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of crust mixture firmly into each liner on top of the pineapple.
- 4
Beat cream cheese and sugar together until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing gently until just combined. Stir in vanilla extract.
- 5
Divide cheesecake batter evenly among muffin cups, filling nearly to the top. Bake for 18-22 minutes until centers are set but slightly jiggly. Cool in the pan for 15-20 minutes, then refrigerate for at least 2 hours before serving.
- 6
Carefully remove cupcake liners and place cheesecakes upside down on serving plates. Garnish with a cherry, whipped cream, or toasted coconut if desired.