Description
Mini pineapple upside down cheesecakes combine the tropical sweetness of pineapple with creamy cheesecake for a delightful dessert.
Ingredients
Scale
- 1 cup crushed pineapple (drained)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 6 vanilla wafer cookies
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed pineapple, brown sugar, and melted butter. Divide into 6 muffin cups.
- Place a vanilla wafer at the bottom of each cup.
- Beat cream cheese, granulated sugar, egg, and vanilla until smooth.
- Pour cheesecake mixture over wafers.
- Bake for 20 minutes. Let cool, then refrigerate for 2 hours.
- Invert onto plates before serving.
Notes
- Use fresh pineapple for best flavor.
- Ensure cream cheese is at room temperature for smooth mixing.
- Chill thoroughly before serving for firm texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: mini pineapple upside down cheesecakes, tropical dessert, easy cheesecake recipe