Mini Pineapple Upside-Down Cheesecake
Delightful mini cheesecakes infused with pineapple, resting on a buttery graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup crushed graham crackers
- 2 tablespoons butter, melted
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the crushed graham crackers with melted butter and press into the bottoms of mini cheesecake molds.
- Beat the cream cheese, sugar, and vanilla extract together until smooth.
- Fold in the whipped cream and crushed pineapple until well incorporated.
- Spoon the cream cheese mixture over the crusts in the molds, leaving a little room for rising.
- Bake for 15-20 minutes until set, then let cool in the molds.
- Top with additional pineapple chunks and garnish with maraschino cherries before serving.
Notes
These mini cheesecakes are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg