Description
Learn how to make these mini pineapple upside down cheesecakes with this simple step-by-step recipe! Sweet pineapple, rich cheesecake, and a buttery crust come together to create the ultimate dessert. Perfect for parties, gatherings, or just because! These little treats are easy to make and so satisfying. Add this recipe to your board and impress your family and friends.
Ingredients
- CRUSHED GRAHAM CRACKERS: About 1 cup, for that classic cheesecake crust texture.
- SUGAR: 2 tablespoons, to add a touch of sweetness to the crust.
- BUTTER: 5 tablespoons, melted for binding the crust together.
- CREAM CHEESE: 8 ounces, softened for a rich and creamy filling.
- SOUR CREAM: 1/4 cup, which adds a delightful tanginess.
- EGG: 1, to help firm up the cheesecake filling.
- CANNED PINEAPPLE SLICES: 1 can, with juice, for that iconic upside-down flavor.
- BROWN SUGAR: 1/4 cup, for a deeper, caramel-like sweetness.
- CHERRY GARNISH: Optional, for a charming decorative touch.
Instructions
Start by preheating your oven to 350°F (175°C), a vital step for achieving the perfect bake. Next, grab your muffin tin and lightly grease each cup with cooking spray. This is crucial; it will ensure your mini cheesecakes slide out effortlessly after baking, leaving you with beautiful, intact creations to impress your friends and family.
In a mixing bowl, combine crushed graham crackers, melted butter, and a pinch of sugar. Mix together until the texture resembles wet sand. Now, take a spoon and press this crumb mixture firmly into the bottom of each muffin cup. The crust is the foundation of your cheesecake, so make sure it’s adequately compact. This will create a lovely crunch with every bite!
In another mixing bowl, combine softened cream cheese, sugar, vanilla extract, and a hint of lemon juice. Beat the mixture with an electric mixer until it’s smooth and creamy. The excitement builds as the texture becomes velvety! Take a moment to relish the sweet aroma. Now, carefully fold in the sour cream, which adds that rich tanginess.
Spoon the cheesecake filling generously over the crust in each muffin cup, filling them nearly to the top. Create a slight domed shape for that classic cheesecake look. As you fill each cup, imagine the delightful combination of flavors that await.
Now for the pièce de résistance! Place a slice of pineapple on top of each cheesecake filling. You can also crown it with a maraschino cherry for that extra touch of sweetness. This step transforms your mini cheesecakes into tropical delights that look just as good as they taste.
Carefully place the muffin tin in your preheated oven and bake for about 20-25 minutes. Watch them closely as they rise and set. The delightful smell of baking cheesecakes will surely fill your kitchen, making the anticipation almost unbearable! Once they are done, let them cool in the tin for a bit, then transfer them to the fridge to chill fully.
After chilling for at least two hours, your mini cheesecakes are ready to dazzle! Carefully run a knife around the edges of each cupcake to loosen them, then flip them out onto a plate. The golden pineapple and bright cherries on top will make a stunning presentation. Garnish with a sprinkle of toasted coconut, and watch everyone’s faces light up as they take their first bite!
Notes
Flavor Variations
Feel free to experiment with different fruits! Peaches, strawberries, or even mixed berries can create delightful surprises atop your cheesecakes. Mixing flavors will keep this recipe fresh and exciting every time you make it.
Storage Tips
These mini treats can be stored in an airtight container in the refrigerator for up to five days. If you have leftovers, they can be a delightful snack or dessert throughout the week.
Presentation Matters
When serving, consider using fun dessert cups or garnishing with fresh mint leaves. A beautiful presentation adds to the indulgence and will impress your guests!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Keywords: mini cheesecakes