How to Make Mini Pineapple Upside Down Cheesecakes
These Mini Pineapple Upside Down Cheesecakes combine the tropical flavors of pineapple and cherry with a creamy cheesecake base, all in a bite-sized treat perfect for any occasion!
Ingredients
- 1 cup crushed graham crackers
- 3 tbsp melted butter
- ¼ cup brown sugar
- 1 can 20 oz pineapple slices, drained
- 12 maraschino cherries
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of each liner.
- Add fruit: Place a pineapple slice and a maraschino cherry in each muffin cup.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
- Assemble: Pour cheesecake batter over the fruit and crust.
- Bake for 18-20 minutes until set. Let cool, then chill for at least 2 hours.
- Serve & enjoy!