Mini Pineapple Upside Down Cheesecakes (Print)
Sweet pineapple and creamy cheesecake combine with cherries for a showstopping bite-sized dessert.
# Ingredients:
→ Crust
01 -
240 g crushed graham crackers
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
200 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
→ Topping
08 -
150 g crushed pineapple, well drained
09 -
100 g light brown sugar
10 -
50 g maraschino cherries, halved
# Steps:
01 -
Preheat oven to 160°C. Lightly grease a 12-cup muffin tin or line with paper cases.
02 -
In a bowl, combine crushed graham crackers with granulated sugar. Pour in melted butter and stir until the mixture resembles wet sand. Evenly press the mixture into the base of each muffin cup and compact with the back of a spoon.
03 -
In a separate mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until creamy and smooth. Add eggs one at a time, beating after each addition until fully incorporated.
04 -
Fold the drained crushed pineapple gently into the cheesecake batter.
05 -
Spoon the cheesecake mixture over the prepared crusts in the muffin tin, filling each nearly to the top.
06 -
Sprinkle a layer of light brown sugar over each cheesecake and place half a maraschino cherry in the centre.
07 -
Bake in the preheated oven for 20–25 minutes, or until the centres are set and the edges are lightly golden.
08 -
Allow cheesecakes to cool completely in the tin before removing. For best results, chill in the refrigerator prior to serving.
# Additional Notes:
01 -
Use either fresh or thoroughly drained canned pineapple for best results.
02 -
Chilling the cheesecakes improves their texture and makes removal from the tin easier.
03 -
Serve with a dollop of whipped cream for added richness, if desired.