🍍 Mini Pineapple Upside-Down Cheesecakes 🍰
Ingredients
For the Pineapple Topping:
12 canned pineapple chunks (or 1½ cups diced fresh pineapple, patted dry)
6 teaspoons (½ tsp per cup) caramel sauce (store-bought or homemade)
1 tablespoon granulated sugar
For the Crust:
1 cup (100g) graham cracker crumbs
3 tablespoons (42g) unsalted butter, melted
For the Cheesecake Filling:
12 oz (340g) full-fat cream cheese, softened to room temperature
⅓ cup (67g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Instructions
Prep the Pan: Preheat oven to 325°F (163°C). Line a 12-cup standard muffin tin with cupcake liners.
Layer the Pineapple Base: Spoon ½ teaspoon of caramel sauce into the bottom of each liner. Place one pineapple chunk (or a small spoonful of diced pineapple) on top. Lightly sprinkle a pinch of sugar over each piece to encourage caramelization.
Make the Crust: In a small bowl, stir together graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about 1 tablespoon firmly into each liner over the pineapple layer using the back of a spoon or your fingers.
Prepare the Filling: In a medium bowl, beat softened cream cheese and sugar with a hand mixer on medium speed for 2–3 minutes until smooth and lump-free. Add eggs one at a time, mixing just until incorporated after each. Stir in vanilla extract—do not overmix.
Fill & Bake: Divide the cheesecake batter evenly among the muffin cups, filling nearly to the top. Bake for 18–22 minutes, or until the edges are set and centers are just slightly jiggly.
Cool & Chill: Let the cheesecakes cool in the pan for 15–20 minutes. Then transfer (still in liners) to the refrigerator and chill for at least 2 hours, or until fully firm.
Serve Upside Down: To serve, gently peel off the cupcake liners and invert each cheesecake onto a small plate so the pineapple layer becomes the top. Garnish with a maraschino cherry, a drizzle of extra caramel, or a sprinkle of toasted coconut if desired.