Mini Pineapple Upside-Down Cheesecakes
These Mini Pineapple Upside-Down Cheesecakes are sweet, creamy bites made with caramel-kissed pineapple, a buttery graham crust, and smooth cheesecake baked in cupcake liners.
Calories:
Ingredients
For the Pineapple Layer
- Pineapple chunks drained
- Caramel sauce
- Granulated sugar
For the Graham Cracker Crust
- Graham cracker crumbs
- Unsalted butter melted
For the Cheesecake Batter
- Full-fat cream cheese softened
- Granulated sugar
- Eggs room temperature
- Vanilla extract
Instructions
- Line a 12-cup muffin pan with cupcake liners.
- Add ½ teaspoon caramel sauce and a piece of pineapple to each liner, then sprinkle a bit of sugar.
- Mix graham crumbs with melted butter and press 1 tablespoon into each cup.
- Beat cream cheese and sugar, add eggs, then mix in vanilla.
- Fill each liner with cheesecake batter nearly to the top.
- Bake at 325°F (163°C) for 18–22 minutes and cool in the pan.
- Refrigerate for at least 2 hours until fully set.