Description
Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, featuring a creamy cheesecake filling topped with crushed pineapple and maraschino cherries.
Ingredients
Scale
- 1 cup crushed graham crackers
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1/4 cup maraschino cherries, halved
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine crushed graham crackers, 3 tablespoons sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Add vanilla extract and sour cream, mixing until combined. Add eggs one at a time, mixing well after each addition.
- Fold in the crushed pineapple gently. Spoon the cheesecake mixture over the crust in each muffin cup, filling them about 3/4 full.
- Place a half maraschino cherry on top of each cheesecake. Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
- For a tropical twist, try adding a tablespoon of coconut flakes to the cheesecake mixture.
- You can also substitute the maraschino cherries with fresh berries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg