Mini Pineapple Upside-Down Cheesecakes
Delightful bite-sized cheesecakes infused with tropical pineapple flavors, perfect for gatherings or a sweet treat.
Ingredients
Crust
- 1 cup graham cracker crumbs For that crumbly, buttery base.
- 4 tablespoons unsalted butter, melted Adds richness and binds the crumbs together.
Filling
- 8 oz cream cheese, softened Primary ingredient for a creamy filling.
- 1/2 cup sour cream Provides tang that balances sweetness.
- 1/2 cup granulated sugar Enhances every bite.
- 1 teaspoon vanilla extract Infuses warmth and depth.
- 1 cup pineapple chunks (fresh or canned) Delivers juicy bursts of tropical sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of each muffin cup.
Filling
- In another bowl, beat softened cream cheese until smooth.
- Add sour cream, sugar, and vanilla extract; blend until fully incorporated.
- Gently fold in chopped pineapple chunks into the cream cheese mixture.
- Spoon the filling over each crust until about three-quarters full.
Baking
- Bake for around 20 minutes or until set around the edges.
- Allow cooling before refrigerating for at least two hours.
Notes
Serve with a dollop of whipped cream or vanilla ice cream. These cheesecakes are also great for potluck gatherings.