Description
These Mini Pineapple Upside-down Cheesecakes are the perfect individual dessert for any occasion. Creamy cheesecake with a sweet pineapple topping, these mini treats are easy to make and delightful to enjoy.
Ingredients
Scale
Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Pineapple Topping:
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
Additional:
- Maraschino cherries for topping (optional)
- 12 cupcake liners
Instructions
- Preheat oven: Preheat oven to 325 degrees Fahrenheit.
- Mix pineapple topping: In a small bowl, mix crushed pineapple, brown sugar, and melted butter. Spoon about 1 tablespoon of the pineapple mixture into the bottom of each cupcake liner.
- Prepare cheesecake batter: In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract, sour cream, and flour until combined.
- Fill liners: Pour cheesecake batter evenly over the pineapple mixture in each liner.
- Bake: Bake for 25-30 minutes or until the centers are set.
- Cool and chill: Remove from oven and cool completely. Refrigerate for at least 2 hours before removing cheesecakes from liners.
- Serve: Top each with a maraschino cherry if desired and serve.
Notes
- Use fresh pineapple finely chopped if preferred.
- For a gluten-free version, substitute flour with almond flour.
- These mini cheesecakes are perfect for parties and easy to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
