Mini Pineapple Upside-Down Cheesecakes for Summer Delight

Delight in these Mini Pineapple Upside-Down Cheesecakes, a perfect summer treat that combines creamy cheesecake with caramelized pineapple.

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Prep Time 15

Cook Time 25

Chilling Time 2

Total Time 2 40

Servings: 12 cheesecakes

Course: Desserts

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Opt for gluten-free for a gluten-free option.
1/2 cup Unsalted Butter (melted)

For the Cheesecake Filling

16 oz Cream Cheese (softened)
1/2 cup Granulated Sugar

For the Topping

1 cup Pineapple Rings (chopped) Use fresh or canned.
1/4 cup Brown Sugar

Equipment

oven
Muffin tin
Mixing Bowl
skillet

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
Combine graham cracker crumbs with melted butter in a bowl. Press the mixture into each cupcake liner and bake for 5-7 minutes.
Beat softened cream cheese until smooth. Gradually add granulated sugar and mix until creamy.
In a skillet, cook chopped pineapple with brown sugar over medium heat for 5-7 minutes until caramelized.
Spoon cheesecake filling into each liner and top with caramelized pineapple.
Bake for 20 minutes, allowing them to cool completely at room temperature before refrigerating.
Chill for at least two hours before serving to enhance flavor.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For optimal flavor, refrigerate the cheesecakes. Consider presentation tips like mint or powdered sugar for added visual appeal.

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