Description
Delicious mini pineapple upside-down cheesecakes that are easy to make and perfect for any occasion.
Ingredients
12 pineapple rings
6 tablespoons unsalted butter
1/2 cup brown sugar
16 oz cream cheese, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 tablespoon all-purpose flour
1 1/2 cups graham cracker crumbs
1/4 cup sugar
Instructions
1. Preheat oven to 325°F (160°C). Prepare the topping by melting butter and mixing with brown sugar. Place pineapple rings in the bottom of the pan.
2. Mix graham cracker crumbs with 1/4 cup sugar and press into mini cheesecake pans as crust.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract, sour cream, and flour; mix until combined.
4. Pour cheesecake filling over the crust in the pans.
5. Bake for 25-30 minutes until centers are set but slightly jiggly.
6. Cool completely, then refrigerate for at least 3 hours before serving.
7. Serve chilled and enjoy your mini pineapple upside-down cheesecakes!
Notes
Make sure cream cheese is softened to avoid lumps.
You can substitute graham cracker crust with digestive biscuits if preferred.
Refrigerate overnight for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg