Description
These mini pineapple upside-down cheesecakes are a tropical twist on a classic dessert—creamy, fruity, and topped with juicy pineapple and caramel.
Ingredients
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Crust:
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1½ cups graham cracker crumbs
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¼ cup melted unsalted butter
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Filling:
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2 (8 oz) packages cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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Topping:
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1 can (20 oz) pineapple chunks, drained and patted dry
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¼ cup caramel sauce
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Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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Mix graham cracker crumbs and butter, then press into muffin liners to form crusts.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
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Spoon filling into cups, top each with pineapple chunks.
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Bake 20–25 minutes until set. Cool completely.
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Chill for at least 4 hours or overnight.
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Drizzle with caramel before serving.
Notes
- For a cleaner finish, use room temperature cream cheese.
- Chill overnight for best results.
- Pat pineapple dry to avoid watery tops.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American