Name: Mini Pineapple Upside-Down Cheesecakes
Ingredients: 1 cup graham cracker crumbs (or crushed vanilla wafers); 2 tablespoons granulated sugar; ¼ cup (½ stick) unsalted butter, melted; ¼ cup unsalted butter; ⅓ cup brown sugar; 6 pineapple rings (cut into small rounds to fit muffin cups); 6 maraschino cherries or candied strawberries (for garnish); 8 oz cream cheese, softened; ⅓ cup granulated sugar; 1 large egg; ½ teaspoon vanilla extract; ½ teaspoon pineapple juice (optional, for extra flavor)

Ingredients

For the Crust:

1 cup graham cracker crumbs (or crushed vanilla wafers)
2 tablespoons granulated sugar
¼ cup (½ stick) unsalted butter, melted

For the Pineapple Topping:

¼ cup unsalted butter
⅓ cup brown sugar
6 pineapple rings (cut into small rounds to fit muffin cups)
6 maraschino cherries or candied strawberries (for garnish)

For the Cheesecake Filling:

8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
½ teaspoon pineapple juice (optional, for extra flavor)

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Instructions

Step-by-Step Instructions

1. Preheat & Prepare the Muffin Tin

Preheat oven to 325°F (165°C).
Line a 12-cup muffin tin with paper liners or grease well with butter.

2. Make the Caramelized Pineapple Topping

In a small saucepan, melt ¼ cup butter over medium heat.
Stir in brown sugar until dissolved, creating a caramel-like sauce.
Spoon a small amount of the mixture into each muffin cup.
Place a small pineapple round in each cup, then top with a cherry or candied strawberry.

3. Prepare the Crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tablespoon of the crust mixture into each muffin cup, gently pressing down.

4. Make the Cheesecake Filling

Beat cream cheese and sugar together until smooth.
Add egg, vanilla, and pineapple juice, mixing until well incorporated.
Spoon the cheesecake batter over the crust, filling each cup almost to the top.

5. Bake the Cheesecakes

Bake for 18-22 minutes, or until the cheesecakes are set and slightly firm to the touch.
Remove from the oven and let cool for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.

6. Flip & Serve

Once chilled, carefully run a knife around the edges of each cheesecake.
Flip each mini cheesecake upside-down onto a plate, revealing the caramelized pineapple top.
Serve chilled and enjoy!

Notes

Tips for the Best Mini Cheesecakes

Use Room Temperature Ingredients – This ensures a smooth and creamy cheesecake batter.
Don’t Overbake – The centers should be slightly jiggly when removed from the oven; they will set as they cool.
Chill for Best Texture – Letting them chill completely enhances their creaminess.
Try Different Toppings – Experiment with mango, toasted coconut, or passionfruit drizzle for variety.

Author: niold.com