Why You’ll Love This Recipe

Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of two classic desserts. The graham cracker crust provides a crunchy, buttery base that perfectly complements the creamy, tangy cheesecake filling. Topped with caramelized pineapple and brown sugar, these individual-sized treats bring a tropical flair to your dessert table. Whether you’re hosting a party or simply satisfying your sweet tooth, these mini cheesecakes will impress with both their flavor and presentation.

Ingredients

• 100 g (1 cup) graham cracker crumbs
• 25 g (2 tbsp) granulated sugar
• 60 g (¼ cup) unsalted butter, melted
• 450 g (16 oz) cream cheese, softened
• 100 g (½ cup) granulated sugar
• 2 large eggs
• 5 ml (1 tsp) vanilla extract
• 60 g (¼ cup) sour cream
• 225 g (8 oz) pineapple rings, drained and finely chopped
• 55 g (¼ cup) brown sugar
• 30 g (2 tbsp) unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of each cheesecake pan or muffin tin, making sure it’s compact.
2. Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
3. Prepare the pineapple topping: In a small skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pineapple and brown sugar. Cook, stirring occasionally, until the pineapple softens and the sugar has dissolved into a syrup.
4. Assemble the cheesecakes: Spoon a small amount of the pineapple topping onto each crust. Then, fill the cups with the cheesecake mixture, spreading it evenly. Top with the remaining pineapple mixture.
5. Bake: Preheat your oven to 325°F (165°C) and bake for 20-25 minutes, or until the cheesecakes are set in the middle. Allow them to cool at room temperature before refrigerating for at least 4 hours, or overnight, to let the flavors meld and the cheesecakes firm up.
6. Serve and enjoy: Once chilled, carefully remove the mini cheesecakes from the pan. Serve chilled for the best texture and flavor.

Servings and Timing

• Servings: This recipe makes about 8 mini cheesecakes.
• Total Time: 40 minutes active preparation time, plus at least 4 hours of chilling time.

Variations

• Tropical twist: You can add other tropical fruits like mango or coconut to the topping for extra flair.
• Gluten-free: Use gluten-free graham cracker crumbs or substitute with almond meal or a gluten-free cookie base.
• Vegan: Swap cream cheese and sour cream with non-dairy versions, and use a flax egg or cornstarch as a binder instead of eggs.

Storage/Reheating

• Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cheesecakes are best served chilled, but if you prefer them slightly warmed, you can microwave them for 10-15 seconds.

FAQs

1. Can I make these cheesecakes ahead of time?

Yes! In fact, they need to chill for several hours or overnight to set properly.

2. Can I use fresh pineapple instead of canned?

Yes, just make sure to finely chop and drain the pineapple before using it in the topping.

3. How do I know when the cheesecakes are done baking?

The cheesecakes should be set in the center but still slightly jiggly. They will firm up more as they chill.

4. Can I use a different crust than graham cracker?

Yes, you can use digestive biscuits, Oreos, or even a shortbread cookie crust for a different flavor.

5. How can I make these cheesecakes more tropical?

You can add shredded coconut to the crust or topping or include mango or kiwi for extra tropical flavor.

6. Can I freeze these cheesecakes?

Yes, you can freeze the mini cheesecakes for up to a month. Just make sure they’re well-wrapped.

7. How long should the cheesecakes chill?

For best results, chill them for at least 4 hours or overnight.

8. Can I double this recipe?

Yes, you can double the recipe and bake in a larger pan or more individual cups.

9. What should I serve these cheesecakes with?

They’re delicious on their own, but you can serve them with a dollop of whipped cream or a drizzle of caramel sauce.

10. Can I use a muffin tin instead of a cheesecake pan?

Yes, a muffin tin works great for mini cheesecakes, just be sure to line it with cupcake liners for easy removal.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are the perfect dessert for any occasion. The combination of a graham cracker crust, creamy cheesecake filling, and the tropical sweetness of pineapple makes for a mouthwatering treat. With simple ingredients and a few easy steps, you can create these individual desserts that are sure to become a favorite at your next gathering!

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