Mini Pineapple Upside-Down Cheesecakes
Delightful bite-sized cheesecakes featuring caramelized pineapple, rich cheesecake filling, and a crunchy biscuit crust, perfect for any gathering.
Ingredients
For the topping
- 1 can pineapple slices in juice, drained and cut into small pieces About 400g
- 12 pcs maraschino cherries Adds a festive touch
- 50 g light brown sugar For caramel flavor
- 50 g unsalted butter, melted Forms the foundation of the topping
For the crust
- 100 g digestive biscuits (or graham crackers), crushed Provides a crunchy texture
- 1 tbsp granulated sugar Enhances sweetness
For the cheesecake filling
- 450 g cream cheese, softened Ensures a rich and smooth filling
- 100 g granulated sugar Sweetens the filling
- 2 large eggs Helps the filling set
- 1 tsp vanilla extract Enhances flavor
- 1 tbsp plain flour Helps stabilize the cheesecake
- 60 ml sour cream Adds a hint of tanginess
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin well.
- In a small bowl, combine the melted butter and brown sugar, stirring until blended. Evenly divide this mixture among the muffin cups.
- Place a few pieces of pineapple and a maraschino cherry in each cup.
Crust Preparation
- In a medium bowl, mix together the digestive biscuit crumbs, melted butter, and granulated sugar until thoroughly combined.
- Press a spoonful of this crumb mixture into the bottom of each muffin cup over the pineapple and cherry.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the vanilla extract and flour until just combined.
- Fold in the sour cream until fully smooth and creamy.
- Spoon this cheesecake filling over the crusts in the muffin cups, filling them nearly to the top.
Baking
- Bake the cheesecakes in the preheated oven for 18-22 minutes, until set and slightly golden around the edges.
- Remove from the oven and let them cool in the muffin tin for about 10 minutes.
- Run a knife around the edges and invert the muffin tin onto a tray to release the cheesecakes.
Serving
- Allow the mini cheesecakes to cool completely before serving. Chill for a firmer texture if desired.
- Serve as is or garnish with a dollop of whipped cream.
Notes
For healthier alternatives, use low-fat cream cheese or Greek yogurt, and honey instead of sugar. Avoid overmixing the cheesecake batter.