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Mini Pineapple Upside-Down Cheesecakes

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Mini Pineapple Upside-Down Cheesecakes are a tropical twist on a classic favorite, featuring a buttery graham cracker crust, creamy cheesecake filling, and sweet caramelized pineapple topping.

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

Instructions

  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.

Notes

For a gluten-free option, use gluten-free graham cracker crumbs or substitute with almond meal.

These mini cheesecakes can be made ahead of time and refrigerated overnight for best results.

For a tropical twist, try adding other fruits like mango or shredded coconut to the topping.

Store leftovers in an airtight container for up to 3 days in the refrigerator.

These mini cheesecakes can be frozen for up to a month if well-wrapped.

Nutrition

Find it online: https://justsosavory.com/mini-pineapple-upside-down-cheesecakes/