Mini Pineapple Upside-Down Cheesecakes
These bite-sized tropical cheesecakes feature a buttery graham cracker crust, creamy cheesecake filling, sweet pineapple topping, and a caramel drizzle. Perfect for parties or anytime you want a fun dessert!
Ingredients
Topping
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. - Make the Crust
- In a bowl, mix graham cracker crumbs with melted butter until the texture feels like wet sand.
- Press a spoonful firmly into each muffin cup to form the crust.
- Prepare Cheesecake Filling
- Beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Assemble
- Fill each muffin cup with the cheesecake mixture (about ¾ full).
- Place a few pineapple chunks on top of each.
- Bake
Bake for 20–25 minutes, or until centers are set.
Let the cheesecakes cool completely in the pan, then transfer to the fridge. - Finish & Serve
Drizzle each mini cheesecake with caramel sauce before serving.
Storage Tips
- Chill for at least 2 hours before serving for the best texture.
- Store in an airtight container in the refrigerator for up to 5 days.
⭐ Bonus Tip
Sprinkle toasted coconut on top for an extra tropical flavor!