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Für diese kleinen Leckereien brauchen wir einige einfache Zutaten. Hier sind die Hauptzutaten:

Mini Pineapple Upside-Down Cheesecakes

Entdecke die köstlichen Mini Pineapple Upside-Down Cheesecakes, die einfach zuzubereiten sind und deine Gäste begeistern werden! Mit einer Kombination aus frischer Ananas und cremigem Käsekuchen, sind diese kleinen Leckereien das perfekte Dessert für jede Gelegenheit. Hol dir die besten Tipps und Rezeptvariationen, um deinen ganz eigenen Twist hinzuzufügen. Klicke hier, um das vollständige Rezept zu sehen und lass dich inspirieren!
Rezept drucken Pin Recipe

Zutaten
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 can (8 oz) sliced pineapple, drained and diced

6 maraschino cherries (optional for garnish)

Whipped cream, for topping (optional)

Anleitungen
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.

    Form the crust: Line a muffin tin with paper liners and press about 2 tablespoons of the crumb mixture into the bottom of each liner, forming a crust. Bake in the preheated oven for 5-7 minutes, or until slightly golden. Remove and let cool.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to blend until fully incorporated. Stir in the vanilla extract and sour cream until smooth.

        Add pineapple: Gently fold in the diced pineapple to the cheesecake mixture.

          Fill the mini cheesecakes: Spoon the cheesecake filling on top of the cooled crust in each muffin liner, filling it to the top.

            Bake again: Bake the filled cheesecakes for 15-20 minutes or until the filling is set. Remove from the oven and let cool at room temperature for about 30 minutes before transferring to the refrigerator to chill for at least 2 hours or until firm.

              Serve: Once chilled, remove the cheesecakes from the muffin tin and peel off the paper liners. Top with a dollop of whipped cream and garnish with a maraschino cherry, if desired.

                Prep Time: 20 min | Total Time: 2 hr 30 min | Servings: 12 mini cheesecakes