Mini Pineapple Upside Down Cheesecakes
These bite-sized Mini Pineapple Upside Down Cheesecakes combine creamy cheesecake with sweet pineapple, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 145 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1 tablespoon butter
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 package (12 count) mini graham cracker crusts
Instructions
- Preheat the oven to 350°F (175°C).
- In a small saucepan, melt butter over medium heat and add brown sugar and crushed pineapple. Stir until well combined and cook for 3-5 minutes until heated through.
- Remove from heat and let cool.
- In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth.
- Gently fold in the whipped cream until fully incorporated.
- Spoon the pineapple mixture into the bottom of each mini graham cracker crust.
- Top with the cream cheese mixture, smoothing it out evenly.
- Refrigerate for at least 120 minutes before serving.
- Serve chilled and enjoy!
Notes
Fresh pineapple can be used instead of canned. For different flavors, experiment with various fruits or extracts.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg