Introduction
Mini Pineapple Upside Down Cheesecakes are a rich, fun-sized delight that brings the taste of the tropics right into your kitchen. Transforming the traditional pineapple upside-down cake into a tantalizing mini cheesecake, this recipe is the perfect combination of sweet pineapple and creamy cheesecake.
Why make this Recipe
These mini cheesecakes are not just delicious but also versatile. Being perfectly bite-sized, they are perfect for parties, picnics, or even just a cosy dessert night at home. Plus, the interesting twist of pineapple gives you a very refreshing flavor and makes your cheesecakes eye-catching.
How to make Mini Pineapple Upside Down Cheesecakes
Ingredients :
For the Cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup sugar
– 2 large eggs
– 1 tsp vanilla extract
For the Topping:
– 1/4 cup unsalted butter, melted
– 1/2 cup light brown sugar
– 6 pineapple rings (halved)
– 12 maraschino cherries
For the Crust:
– 1 cup graham cracker crumbs
– 2 tbsp sugar
– 1/4 cup unsalted butter, melted
Directions :
Building these cheesecakes involves three major steps. First, you prepare the topping, then make the crust and finally makes the filling.
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a small bowl, mix together topping ingredients – melted butter and brown sugar. Spoon about a tablespoon of this mixture into each liner, spreading it evenly.
3. Place half a pineapple ring and a maraschino cherry in the center of each cup on top of the brown sugar mixture.
4. In a different bowl, combine graham cracker crumbs and sugar for the crust. Then mix in melted butter until the mixture resembles wet sand. Press about a tablespoon of the crust mixture over the toppings in each liner.
5. In a large bowl, beat the cream cheese until smooth to start the batter for the cheesecakes. Add sugar, beating well, followed by eggs one at a time. Stir in vanilla extract.
6. Divide the cheesecake batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until cheesecakes are set. Let them cool completely in the pan and then chill in the refrigerator for at least 2 hours before serving.
When ready to serve, unwrap each cheesecake and place it upside down on a dish.
How to Serve Mini Pineapple Upside Down Cheesecakes
These cheesecakes taste great cold, so keep them chilled until you’re ready to serve them. To add an extra touch of flair and flavor, you might offer extra sweetened whipped cream on the side or sprinkle each cheesecake with a bit of crushed, toasted coconut.
How to Store Mini Pineapple Upside Down Cheesecakes
Baked and cooled cheesecakes can be stored in the refrigerator, tightly covered, for up to four days. These mini cheesecakes also freeze very well, up to two months in a protective layer of plastic wrap and a final layer of aluminum foil.
Tips to Make the Mini Pineapple Upside Down Cheesecakes
For best results, have all your ingredients at room temperature before starting, and be sure not to overmix the cheesecake batter. Also, remember to let them cool slowly to avoid cracks, and refrigerate them for at least 2 hours to firm up.
Variation(s)
If pineapple isn’t your favorite, you could potentially substitute other fruits. Peaches, in particular, might work well. You could also feel free to play with adding some flavorings like a touch of rum extract into the cheesecake batter for a different sort of tropical vibe.
FAQs
1. Can I use a whole pineapple instead of canned?
Yes, you can use a fresh pineapple. You would need to first core and slice it. It’s more work, but the taste of fresh pineapple could add a nice touch to your cheesecakes.
2. Can I freeze the mini cheesecakes?
Yes, these cheesecakes can be frozen. Once they are baked and cooled, wrap them individually in cling wrap and aluminum foil. They can be kept frozen for up to two months.
3. What if I don’t have graham crackers?
If you can’t find graham crackers, you could use other types of dry sweet biscuits. Digestives, shortbread, and even some types of cookies will work in a pinch.