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Mini Pineapple Upside-Down Cheesecakes

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Delightful individual cheesecakes with a caramelized pineapple topping, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp brown sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 4 pineapple rings, cut into quarters
  • Maraschino cherries for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with parchment liners.
  2. Mix graham cracker crumbs, melted butter, and brown sugar. Press 1 tbsp mixture into each liner to form the crust.
  3. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla. Fold in crushed pineapple.
  4. Pour cheesecake batter over crusts, filling each liner 3/4 full. Bake for 20-25 minutes until set.
  5. Cool completely, then refrigerate for at least 2 hours.
  6. Before serving, top each cheesecake with a pineapple quarter and cherry. Invert onto plates to serve upside-down.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/mini-pineapple-upside-down-cheesecakes-5/