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–+ servings

Mini Pineapple Upside-Down Cheesecakes

Delightful mini cheesecakes combining the classic flavors of pineapple upside-down cake with creamy cheesecake, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1 cup crushed graham crackers
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup crushed pineapple, drained
  • 1/2 cup maraschino cherries, halved

Equipment

  • muffin tin

Method
 

  1. Prepare the crust by mixing crushed graham crackers, melted butter, and sugar until it resembles wet sand. Press into muffin cups.
  2. Make the cheesecake filling by beating cream cheese and sugar until smooth. Add vanilla and egg, then fold in crushed pineapple.
  3. Assemble by spooning the filling over the crust in muffin cups, filling them about 3/4 full. Top with halved cherries.
  4. Bake in a preheated oven at 325°F for 20-25 minutes until centers are set but slightly jiggly.
  5. Cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

Calories: 180kcalProtein: 3gSodium: 150mg

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