Description
Mini pineapple upside down cheesecakes are the perfect little dessert everyone will rave about. Creamy, fruity, and irresistibly pretty, they’re made to steal the spotlight at any gathering.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 6 pineapple rings, chopped
- 1/4 cup brown sugar
- 2 tbsp melted butter
- 6 maraschino cherries, halved
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat oven to 325°F and line a muffin tin with liners.
- Add brown sugar, butter, pineapple pieces, and cherries to the bottom of each cup.
- Mix graham cracker crumbs with butter and sugar, then press into each cup.
- Beat cream cheese until smooth, then mix in sugar, eggs, vanilla, and sour cream.
- Spoon batter evenly into muffin cups.
- Bake for 18 to 22 minutes until centers are just set.
- Cool, then refrigerate for at least 3 hours.
- Invert carefully before serving so the pineapple topping is on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American