Description
These mini pineapple upside-down cheesecakes are creamy, sweet, and golden. Easy to make, even easier to devour.
Ingredients
1 cup crushed pineapple, drained
1/4 cup brown sugar
2 tbsp butter, melted
12 vanilla wafer cookies
2 (8 oz) blocks cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
Instructions
1. Preheat oven to 325°F. Line a muffin tin with paper liners.
2. Mix melted butter and brown sugar. Spoon into bottom of each liner.
3. Top with 1 tbsp crushed pineapple.
4. Press a vanilla wafer into each cup for crust.
5. Beat cream cheese, sugar, and vanilla until smooth.
6. Add eggs one at a time, beating until creamy.
7. Spoon batter over pineapple until 3/4 full.
8. Bake 18–20 minutes until centers are just set.
9. Cool completely, then chill at least 2 hours.
10. Peel off liners and flip to serve pineapple-side up.
Notes
Add a cherry under the pineapple for retro vibes.
Use graham cracker crumbs if no vanilla wafers.
Freeze up to 1 month, thaw overnight to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Party
- Method: Baking
- Cuisine: American, Tropical