Indulge in a delightful twist on a beloved classic with Mini Pineapple Upside-Down Cheesecakes! These individual cheesecakes combine the creamy richness of cheesecake with the sweet, caramelized goodness of pineapple upside-down cake. Each mini dessert is a perfect balance of flavors and textures, making them an irresistible treat for any occasion.

Imagine sinking your fork into a velvety cheesecake layer topped with juicy pineapple and a buttery, brown sugar glaze. The combination of the creamy filling and the sweet, tangy fruit creates a tropical experience that will transport you straight to a sunny beach. Whether you’re planning a party, a snack day at work, or simply want to treat yourself, these mini pineapple upside-down cheesecakes are sure to impress!

Why You’ll Love This Mini Pineapple Upside-Down Cheesecakes Recipe

• Adorable Portions: Perfectly sized for individual servings, these mini cheesecakes are great for parties or gatherings.
• Easy to Make: With simple ingredients and straightforward steps, you can whip these up quickly.
• Tropical Flavor: The combination of pineapple and cheesecake creates a refreshing and delicious dessert.
• Versatile: Great for various occasions, from birthday parties to holiday celebrations, or even as a sweet snack.

Ingredients List

To make your Mini Pineapple Upside-Down Cheesecakes, gather the following ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream

For the Pineapple Topping:

• 1 can (20 ounces) pineapple slices, drained (or fresh pineapple, sliced)
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• Maraschino cherries for garnish (optional)

For precise measurements and additional tips, please refer to the recipe card.

Step-by-Step Directions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners or grease it well.

Step 2: Make the Crust

2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture evenly into the bottom of each muffin cup, creating a firm crust. Use the back of a spoon or your fingers to pack it down.

Step 3: Prepare the Pineapple Topping

4. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
5. Add the pineapple slices to the saucepan, cooking for about 2-3 minutes until they are slightly caramelized. Remove from heat and set aside.

Step 4: Make the Cheesecake Filling

6. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
7. Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing just until combined after each addition.
8. Finally, fold in the sour cream until fully incorporated.

Step 5: Assemble the Mini Cheesecakes

9. Place a pineapple slice on top of each graham cracker crust in the muffin tin.
10. Spoon the cheesecake filling over the pineapple slices, filling each cup about three-quarters full.

Step 6: Bake

11. Bake in the preheated oven for 18-22 minutes, or until the edges are set but the centers are still slightly jiggly.
12. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracks.

Step 7: Cool and Serve

13. Remove the cheesecakes from the oven and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
14. Garnish with maraschino cherries if desired, and enjoy your delicious mini cheesecakes!

Variations & Substitutions

• Different Fruits: Swap out pineapple for other fruits like peaches, cherries, or berries for a unique twist.
• Gluten-Free Option: Use gluten-free graham crackers for the crust to make this dessert gluten-free.
• Dairy-Free: Substitute cream cheese with a dairy-free alternative and use coconut yogurt instead of sour cream.

Storage & Reheating Instructions

• Storage: Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: These cheesecakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container.
• Reheating: Thaw in the refrigerator overnight before serving. They are best enjoyed chilled.

FAQs

Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple works wonderfully. Just slice it into rings and follow the same caramelization process.

How can I tell when the cheesecakes are done?
The edges should be set, and the center should still have a slight jiggle. They will firm up as they cool.

Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made a day or two in advance, making them perfect for parties or events.

What other toppings can I use?
Feel free to get creative! You can top them with whipped cream, toasted coconut, or even a drizzle of chocolate sauce.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are a delightful and tropical dessert that will wow your guests and satisfy your sweet tooth. With their creamy filling, caramelized pineapple, and buttery crust, these mini treats are perfect for any occasion—from snack day at work to elegant dinner parties.

We’d love to hear how your Mini Pineapple Upside-Down Cheesecakes turn out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes, visit https://eldralys.com/ and keep exploring the world of sweet treats!

Mini Pineapple Upside-Down Cheesecakes

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• Author: name
• Total Time: 4 heures 42 minutes
• Yield: 12 mini cheesecakes 1x

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Description

Des mini cheesecakes individuels alliant la richesse crémeuse du cheesecake à la douceur caramélisée de l'ananas façon gâteau renversé, parfaits pour toutes les occasions.

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Ingredients

Scale 1x2x3x

• Pour la croûte :
• 1 tasse de miettes de biscuits Graham
• 1/4 tasse de sucre granulé
• 1/2 tasse de beurre non salé, fondu
• Pour la garniture cheesecake :
• 450 g de fromage à la crème, ramolli
• 1/2 tasse de sucre granulé
• 1 cuillère à café d'extrait de vanille
• 2 gros œufs
• 1/2 tasse de crème aigre (sour cream)
• Pour la garniture ananas :
• 1 boîte (570 g) d'ananas en tranches, égouttées (ou ananas frais tranché)
• 1/4 tasse de cassonade
• 2 cuillères à soupe de beurre non salé
• Cerises au marasquin pour la décoration (optionnel)

Cook Mode Prevent your screen from going dark

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Instructions

1. Préchauffer le four à 160°C (325°F) et tapisser un moule à muffins de caissettes en papier ou bien le graisser.
2. Dans un bol, mélanger les miettes de biscuits Graham, le sucre granulé et le beurre fondu jusqu'à homogénéité.
3. Presser ce mélange uniformément au fond de chaque cavité du moule pour former la croûte.
4. Dans une petite casserole, faire fondre le beurre à feu moyen, ajouter la cassonade et remuer jusqu'à dissolution.
5. Ajouter les tranches d'ananas et cuire 2-3 minutes pour les caraméliser légèrement. Retirer du feu et réserver.
6. Dans un grand bol, battre le fromage à la crème ramolli avec le sucre jusqu'à consistance lisse et crémeuse.
7. Ajouter l'extrait de vanille, puis incorporer les œufs un à un en mélangeant juste après chaque ajout.
8. Incorporer délicatement la crème aigre jusqu'à homogénéité.
9. Déposer une tranche d'ananas sur chaque croûte dans le moule.
10. Verser la garniture cheesecake par-dessus les tranches d'ananas, remplissant chaque cavité aux trois quarts.
11. Enfourner 18-22 minutes, jusqu'à ce que les bords soient pris mais que le centre soit encore légèrement tremblotant.
12. Éteindre le four et laisser les cheesecakes à l'intérieur 10 minutes supplémentaires pour éviter les fissures.
13. Sortir du four, laisser refroidir à température ambiante, puis réfrigérer au moins 4 heures ou toute la nuit.
14. Décorer avec des cerises au marasquin si désiré avant de servir.

Notes

Pour varier, remplacez l'ananas par des pêches, cerises ou baies. Pour une version sans gluten, utilisez des biscuits Graham sans gluten. Pour une option sans produits laitiers, substituez le fromage à la crème et la crème aigre par des alternatives végétales.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Au Four
• Cuisine: Américaine

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 320
• Sugar: 25g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg

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