Description
Indulgent Mini Pineapple Upside-Down Cheesecakes blend classic comfort with elegant style, creating a delightful dessert experience. Guests will savor each caramelized bite, enjoying the perfect balance of creamy cheesecake and sweet pineapple in one irresistible mini treat.
Ingredients
Scale
Main Ingredients:
- 6 pineapple rings
- 8 ounces (226 grams) cream cheese
- 1 cup graham cracker crumbs
- 1 large egg
- 6 maraschino cherries
Sweeteners and Sugars:
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons granulated sugar
Fats and Flavor Enhancers:
- ¼ cup unsalted butter, melted
- 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325F (165C) and prepare a 12-cup muffin tin with non-stick spray or cupcake liners to ensure easy removal of the delicate desserts.
- Create a luscious caramel-like base by blending melted butter and brown sugar, then distribute this mixture evenly across the bottom of each muffin cavity.
- Artfully arrange miniature pineapple chunks and vibrant maraschino cherry halves atop the sweet foundation, creating a visually appealing layer.
- Craft a crisp graham cracker crust by thoroughly combining crumbs, melted butter, and sugar until the mixture reaches a perfect sandy consistency.
- Firmly press the graham cracker mixture into each cup, forming a compact base that will support the creamy cheesecake filling.
- Whip the cream cheese and granulated sugar together until achieving a silky smooth texture that promises a luxurious mouthfeel.
- Gently incorporate the egg and vanilla extract, mixing until the filling becomes uniform and velvety without overmixing.
- Carefully spoon the cheesecake mixture over the prepared crust, filling each cup almost to the brim to create perfect individual portions.
- Slide the muffin tin into the preheated oven and bake for 18-22 minutes, watching for a slight puffing and set appearance that indicates perfectly cooked cheesecakes.
- Allow the mini desserts to cool in the pan for 10 minutes, then delicately loosen the edges with a knife to prepare for removal.
- Chill the cheesecakes in the refrigerator for a minimum of 2 hours to firm up and enhance their flavor profile.
- When ready to serve, invert the muffin tin onto a serving platter, revealing the stunning upside-down mini cheesecakes with their caramelized pineapple topping.
Notes
- Customize the pineapple topping by experimenting with different fruits like peaches, cherries, or mixed berries for a unique twist on the classic recipe.
- Ensure cream cheese is at room temperature before mixing to prevent lumps and achieve a smooth, creamy filling that blends perfectly.
- Use a light hand when pressing the graham cracker crust to avoid compacting it too tightly, which can make the base tough and difficult to eat.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour to accommodate different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 335
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg