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Mini Pineapple Upside-Down Cheesecakes

A fun twist on a classic dessert, these mini cheesecakes combine creamy richness with tropical pineapple flavors, all topped with caramel sauce.

  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. 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.
  3. In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. Fold in the crushed pineapple.
  6. Pour the cheesecake filling over the prepared crusts in muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes, or until the centers are set. Allow to cool completely.
  8. Drizzle with caramel sauce before serving.

Notes

Serve chilled, and they can be stored in an airtight container in the refrigerator for up to a week.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: cheesecake, pineapple, dessert, mini desserts, party treats