Mini Pineapple Upside-Down Cheesecakes are a sweet twist on traditional pineapple upside-down cake, combining creamy cheesecake filling with a buttery graham cracker crust. Each mini dessert is topped with a pineapple chunk and drizzled with caramel sauce for a perfect bite-sized treat. These cheesecakes are baked in a muffin tin, making them easy to prepare and even easier to share. Whether you’re hosting a party or looking for an elegant yet simple dessert, these mini cheesecakes bring a burst of tropical flavor and decadence in every bite.


Pineapple Cheesecakes (Print Version)
Ingredients:
01 - 1 can (20 oz) pineapple chunks, drained.
02 - 1/4 cup caramel sauce.
03 - 1/2 cup granulated sugar.
04 - 1/4 cup melted butter.
05 - 1 1/2 cups graham cracker crumbs.
06 - 2 large eggs.
07 - 2 (8 oz) packages cream cheese, softened.
08 - 1 tsp vanilla extract.
Instructions:
01 - Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
02 - In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of each muffin cup to form the crust.
03 - In a separate bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 - Divide the cream cheese mixture evenly among the prepared muffin cups, filling each about 3/4 full. Top each with a pineapple chunk.
05 - Bake the cheesecakes for 20-25 minutes, or until set. Allow them to cool completely in the muffin tin.
06 - Drizzle caramel sauce over each cheesecake before serving.
Notes:
01 - These mini cheesecakes offer a fun and elegant twist on classic pineapple upside-down cake, with a creamy cheesecake filling and sweet caramel topping.
02 - Perfect for parties,