Mini Pineapple Upside-Down Cheesecakes Delightful Treat

WANT TO SAVE THIS RECIPE?

Get ready to treat your taste buds! These Mini Pineapple Upside-Down Cheesecakes combine sweet, tangy pineapple with creamy cheesecake in a bite-sized delight. Perfect for parties or cozy nights at home, these little desserts are sure to impress. I’ll walk you through simple steps to create this fun twist on a classic dessert. Follow along to learn how to make these scrumptious treats that will satisfy your cravings!

Ingredients

Required Ingredients for Mini Pineapple Upside-Down Cheesecakes

– Graham Cracker Crust:

– 1 cup crushed graham crackers

– 1/4 cup unsalted butter, melted

– 2 tablespoons brown sugar

– Cheesecake Filling:

– 1 (8 oz) package cream cheese, softened

– 1/2 cup granulated sugar

– 1 teaspoon vanilla extract

– 1/2 cup sour cream

– 1 large egg

– 1 cup crushed pineapple, drained

– Optional Toppings:

– Maraschino cherries

The ingredients for Mini Pineapple Upside-Down Cheesecakes are simple but key. The crust uses crushed graham crackers, butter, and brown sugar. This mix gives a nice, sweet crunch. The cheesecake filling blends cream cheese, sugar, vanilla, sour cream, egg, and crushed pineapple. Each bite bursts with tropical flavor. If you want to add a little fun, top with maraschino cherries. They make a great finishing touch.

For the full recipe, you can dive deeper into the steps to create these delightful treats. Each ingredient plays a role in making these cheesecakes a hit.

Step-by-Step Instructions

Prepare the Crust

– Preheat Oven: 325°F (160°C)

– Mix Ingredients: Combine crushed graham crackers, melted butter, and brown sugar in a bowl. You want it to be moist but not soggy.

Create Mini Cheesecake Base

– Spoon Mixture: Take about 1 tablespoon of the graham cracker mix and place it in each muffin tin cup.

– Press Firmly: Use the back of a spoon to press the mixture down. This makes a nice crust.

Make the Cheesecake Filling

– Beat Cream Cheese: In a bowl, beat the softened cream cheese with granulated sugar until smooth. You need a creamy texture for the best flavor.

– Add Remaining Ingredients: Mix in vanilla extract, sour cream, egg, and crushed pineapple. Make sure it is well combined for a balanced taste.

Combine & Bake

– Fill Crusts: Pour the cheesecake mixture over the pre-baked crusts in the muffin tin. Fill each cup to about 3/4 full.

– Bake: Bake for 18-20 minutes. Look for a set edge but a slight jiggle in the center.

Chill and Serve

– Cool in Oven: Let them cool in the oven for 10 minutes before taking them out. This helps prevent cracks.

– Refrigerate: Place the cheesecakes in the fridge for at least 2 hours. This makes them firm and delicious.

For the full recipe, check out the details above. Enjoy making these sweet treats!

Tips & Tricks

Perfecting the Crust

– Do Not Overmix: Keep the crust firm. If you mix too much, it gets crumbly.

– Use Fresh Ingredients: Fresh butter and graham crackers give great flavor.

Cheesecake Filling Techniques

– Room Temperature Ingredients: Always use cream cheese and egg at room temp. This helps make a smooth mixture.

– Don’t Overbeat: Mix just until combined. Overbeating can create cracks in your cheesecakes.

Serving Suggestions

– Garnish Ideas: Add toasted coconut or extra pineapple on top. This adds texture and color.

– Presentation Tips: Use decorative plates. It makes your mini cheesecakes look special.

These tips will help you create perfect mini pineapple upside-down cheesecakes. Enjoy the process! For the full recipe, check the earlier section.

Mini Pineapple Upside-Down Cheesecakes

Indulge in the delightful charm of Mini Pineapple Upside-Down Cheesecakes! These bite-sized treats combine the sweet and tangy flavor of pineapple with creamy cheesecake, making them perfect for any occasion. With simple ingredients and easy-to-follow steps, you’ll impress your friends and family in no time. Ready to create these scrumptious desserts? Click through for the full recipe and dive into a world of deliciousness!

Print Recipe Pin Recipe

Ingredients

  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 large egg

1 cup crushed pineapple, drained

Maraschino cherries for topping (optional)

Instructions

 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix until evenly moistened.

Form the base: Spoon about 1 tablespoon of the graham cracker mixture into each cup of a greased muffin tin. Press down firmly with the back of a spoon to form a solid crust layer. Bake for 5-7 minutes until golden. Remove from oven and let cool slightly.

Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and sour cream, then mix until well combined.

Incorporate the egg: Beat in the egg until just incorporated; do not overmix. Gently fold in the crushed pineapple, ensuring it's evenly distributed in the batter.

Fill the cups: Pour the cheesecake mixture over the pre-baked crusts in the muffin tin, filling each cup to about 3/4 full.

Bake: Bake the mini cheesecakes for 18-20 minutes, or until they are set around the edges and slightly jiggly in the center. Turn off the oven and let them cool inside for 10 minutes before removing.

Chill: Once cooled, carefully remove the cheesecakes from the muffin tin and transfer them to a plate. Refrigerate for at least 2 hours, preferably overnight, to set fully.

Serve: To serve, top each mini cheesecake with a maraschino cherry and a sprinkle of additional crushed pineapple if desired.

Prep Time: 15 minutes | Total Time: 2 hours (includes chilling) | Servings: 12 mini cheesecakes

WANT TO SAVE THIS RECIPE?