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why make this recipe

Mini Pineapple Upside-Down Cheesecakes are a fun twist on a classic dessert. They combine the creamy richness of cheesecake with the tropical flavors of pineapple, all topped off with delicious caramel sauce. These little treats are perfect for parties, gatherings, or just a sweet snack at home. Their mini size makes them easy to serve and even easier to enjoy!

how to make Mini Pineapple Upside-Down Cheesecakes

Ingredients:

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup crushed pineapple, drained
1/2 cup caramel sauce

Directions:

Preheat the oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture into the bottom of muffin cups to form a crust.
In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
Add eggs one at a time, mixing well after each addition.
Fold in the crushed pineapple.
Pour the cheesecake filling over the prepared crusts in muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the centers are set. Allow to cool completely.
Drizzle with caramel sauce before serving.

how to serve Mini Pineapple Upside-Down Cheesecakes

Serve these delicious mini cheesecakes chilled, topped with extra caramel sauce or fresh pineapple slices for added flavor. They are great for any occasion and can be served directly in the muffin cups for a fun presentation.

how to store Mini Pineapple Upside-Down Cheesecakes

Store the mini cheesecakes in an airtight container in the refrigerator. They can be kept for up to a week. If you want to freeze them, wrap each cheesecake tightly in plastic wrap and then place them in a freezer bag. They will stay good for about 1-2 months.

tips to make Mini Pineapple Upside-Down Cheesecakes

Make sure the cream cheese is softened to room temperature for easier mixing.
Use drained crushed pineapple to avoid excess moisture in the cheesecakes.
Don’t overmix once you add the eggs; mix just until combined for a smoother texture.

variation

You can switch up the fruit topping by using peaches or cherries instead of pineapple for a different flavor. You could also replace the caramel sauce with chocolate sauce for a chocolate twist.

FAQs

1. Can I make these mini cheesecakes ahead of time?
Yes, you can make these mini cheesecakes a day in advance. They store well in the refrigerator.

2. What if I don’t have graham crackers?
You can use any type of cookie crumbs like vanilla wafers or digestive biscuits as a crust.

3. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but make sure to chop it finely and drain any extra juice before adding it to the batter.