Description
Delectable mini pineapple upside-down cheesecakes blend tropical sweetness with creamy indulgence, offering a playful twist on classic desserts. Rich caramelized pineapple and smooth cheesecake layers promise a delightful bite that will transport guests to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup graham cracker crumbs
- 6 pineapple rings
Crust and Binding Ingredients:
- 3 tablespoons (45 milliliters) unsalted butter, melted
- 2 tablespoons (30 grams) granulated sugar
- 1 large egg
Topping and Flavor Ingredients:
- ¼ cup (60 milliliters) unsalted butter, melted
- ½ cup (100 grams) brown sugar, packed
- 6 maraschino cherries, halved
- ½ teaspoon vanilla extract
Instructions
- Thoroughly coat a standard muffin tin with non-stick spray, ensuring complete coverage to prevent sticking.
- Crush graham crackers into fine, uniform crumbs using a food processor or rolling pin, creating a consistent texture for the base.
- Melt butter and blend with graham cracker crumbs until the mixture resembles damp sand, pressing a small amount to check for proper cohesion.
- Distribute caramelized brown sugar and butter mixture evenly across the bottom of each muffin cavity, creating a rich, golden foundation.
- Carefully place pineapple chunks atop the caramel base, arranging them in an aesthetically pleasing and symmetrical pattern.
- Whip cream cheese until smooth and velvety, eliminating any potential lumps through thorough mixing.
- Gradually incorporate sugar, eggs, and vanilla extract into the cream cheese, stirring gently to maintain a silky, consistent batter.
- Delicately spoon the cheesecake mixture over the pineapple layer, filling each cavity approximately 3/4 full to allow room for rising.
- Position the muffin tin in the preheated oven, baking until cheesecakes appear set with a slight wobble in the center.
- Remove from oven and allow cheesecakes to cool completely at room temperature before refrigerating.
- Chill for minimum two hours to enhance flavor and facilitate easy removal from the tin.
- Gently invert the tin to release the mini cheesecakes, revealing the beautiful caramelized pineapple topping.
Notes
- Caramelize pineapple rings gently to prevent burning and maintain a golden, rich color.
- Use room temperature cream cheese for smoother, lump-free cheesecake filling that blends perfectly.
- Consider substituting Greek yogurt for a lighter version of the cheesecake with added protein and tanginess.
- Swap traditional butter with coconut oil for a dairy-free alternative that complements the pineapple’s tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg