Description
Delightful mini pineapple upside down cheesecakes blend tropical sweetness with creamy indulgence. Classic dessert meets modern twist, offering bite-sized perfection that transports taste buds to culinary paradise.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces) packages cream cheese, softened
- 2 large eggs
- 1 can (20 ounces) pineapple chunks, drained
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup granulated sugar
Additional Ingredients:
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and arrange paper liners in a muffin tin, ensuring even spacing.
- Combine graham cracker crumbs with melted butter until thoroughly moistened, creating a cohesive mixture that holds together when pressed.
- Gently press the crumb mixture into the bottom of each muffin liner, compacting it firmly to form a solid, uniform crust.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, thoroughly blending after each addition to maintain a smooth texture.
- Fold vanilla extract into the cream cheese mixture, ensuring even distribution.
- Carefully spoon the cream cheese mixture into prepared liners, filling each approximately three-quarters full.
- Position a single pineapple chunk atop each filled cheesecake, slightly pressing into the batter.
- Slide the muffin tin into the preheated oven and bake for 20-25 minutes, watching for a set and slightly firm center.
- Remove from oven and allow cheesecakes to cool completely within the muffin tin.
- Before serving, drizzle caramel sauce generously over each miniature cheesecake for an indulgent finishing touch.
Notes
- Customize the crust by using gluten-free graham crackers or switching to crushed almond cookies for a nutty twist.
- Prevent cracks by avoiding overmixing the cheesecake batter and gently folding ingredients to maintain a smooth texture.
- Create a dairy-free version by using coconut cream cheese and plant-based butter alternatives for a lighter, inclusive dessert option.
- Cool cheesecakes gradually by leaving them in the turned-off oven with the door slightly open to minimize potential sinking or cracking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 321
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg