Mini Pineapple Upside Down Cheesecakes
These mini cheesecakes feature a delicious pineapple layer topped with caramel, all on a graham cracker crust.
Equipment
- Oven
- Mixing bowl
- Muffin tin
Ingredients
For the Pineapple Layer
- 12 chunks pineapple (canned, drained, or fresh)
- 6 teaspoons caramel sauce (½ teaspoon per cheesecake)
- 1 tablespoon granulated sugar (for sprinkling)
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
For the Cheesecake Filling
- 12 ounces full-fat cream cheese (softened to room temperature)
- ⅓ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and prepare a muffin tin with liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin liner.
- In another bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla, mixing until combined.
- Pour the cheesecake filling over the crust, then add pineapple chunks on top.
- Drizzle caramel sauce over each cheesecake and sprinkle with sugar.
- Bake for 25-30 minutes or until set. Let cool before serving.
Notes
These cheesecakes can be stored in the refrigerator for up to 3 days.