Mini Pineapple Upside Down Cheesecakes – Sweet Easy Recipes
Sweet easy recipes don't get better than these adorable pineapple upside down cheesecakes – fruity, creamy, and fun to make!
Servings: 12 mini cheesecakes
Ingredients
- 1/4 cup unsalted butter, melted
- 2/3 cup brown sugar
- 12 maraschino cherries
- 1 can (20 oz) crushed pineapple, well-drained
- 12 vanilla wafer cookies
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- Spoon about 1 teaspoon melted butter into the bottom of each liner.
- Add about 1 tablespoon brown sugar to each, followed by one cherry in the center and a spoonful of crushed pineapple around it.
- Place one vanilla wafer flat side down on top of the pineapple in each cup.
- In a medium bowl, beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract. Beat until creamy and smooth.
- Spoon the cream cheese mixture over the wafers, filling each cup almost to the top.
- Bake for 20–25 minutes or until set. Cool in the pan for 10 minutes, then refrigerate at least 2 hours.
- Carefully remove the liners and invert each cheesecake to serve with the pineapple on top.