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Mini Pineapple Cheesecake Bites Recipe

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4.8 from 101 reviews

These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, combining a buttery graham cracker crust with creamy cheesecake and sweet pineapple chunks. Topped with caramel sauce, these individual treats offer a perfect balance of tangy, sweet, and rich flavors, ideal for parties or anytime you want a simple yet impressive dessert.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter

Cheesecake Filling

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Topping

  • 1 can (20 oz) pineapple chunks, drained
  • 1/4 cup caramel sauce

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Prepare crust: In a small bowl, combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of each muffin liner to form the crust base.
  3. Mix cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add in the eggs one at a time, ensuring each is well incorporated before adding the next, then stir in the vanilla extract.
  4. Add pineapple topping: Spoon about a tablespoon of drained pineapple chunks onto the crust in each muffin liner, spreading them evenly over the base.
  5. Fill with cheesecake mixture: Pour the prepared cream cheese mixture over the pineapple chunks, filling each liner about two-thirds full, taking care not to overfill.
  6. Bake the cheesecakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are set but the centers still have a slight wobble. This ensures a creamy texture once cooled.
  7. Cool and finish: Remove the cheesecakes from the oven and allow them to cool completely in the muffin tin. Once cooled, drizzle each mini cheesecake with caramel sauce to enhance the flavor and presentation before serving.

Notes

  • Ensure the cream cheese is softened to room temperature for a smoother filling.
  • Drain pineapple chunks well to prevent excess moisture in the cheesecakes.
  • For easier removal, cool cheesecakes completely before taking them out of the liners.
  • Can be stored in the refrigerator for up to 3 days in an airtight container.
  • Optional: garnish with a maraschino cherry on top for a classic pineapple upside-down cake look.

Find it online: https://oliviabakes.com/mini-pineapple-cheesecake-bites-recipe/