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- 1 Tasse zerbröselte Kekse (Digestive) - 200 g Frischkäse, weich - 1 Dose Ananasscheiben in Saft

Mini Pineapple Upside-Down Cheesecakes

Entdecke die unwiderstehlichen Mini Ananas-Upside-Down-Käseküchlein, die jeden Käsekuchenliebhaber begeistern! Diese kleinen Leckerbissen kombinieren die Süße von Ananas mit cremigem Frischkäse und einem knackigen Keksboden. Ideal für Partys oder einfach zum Genießen. Lass dich von unserem Blogpost inspirieren, entdecke die Schritt-für-Schritt-Anleitung und kreiere diese köstlichen Desserts selbst. Klicke jetzt und tauche ein in den süßen Genuss!
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Zutaten
  

1 cup digestive biscuits, crushed

4 tablespoons unsalted butter, melted

200g cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 teaspoon lemon juice

1 can pineapple slices in juice, drained

Maraschino cherries for garnish

Optional: toasted coconut flakes for topping

Anleitungen
 

Biscuit Crust: Preheat your oven to 180°C (350°F). In a bowl, mix the crushed digestive biscuits with melted butter until combined. Press the mixture into the bottom of 12 muffin tins lined with paper liners to form a crust. Bake for 8 minutes, then let cool.

    Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until creamy. Mix in the vanilla extract, sour cream, and lemon juice until well combined.

      Assemble the Cheesecakes: Cut the pineapple slices into quarters. Place a quarter slice in the center of the cooled crusts in each muffin tin. Spoon the cheesecake filling over the pineapple, filling each cup to the top.

        Bake: Bake in the preheated oven for about 20-25 minutes, or until the filling is set but still slightly jiggly in the center.

          Cool: Once done, turn off the oven and crack the door open, allowing the cheesecakes to cool slowly for about 30 minutes. Then transfer them to the fridge and chill for at least 2 hours or overnight for best results.

            Serve: Carefully remove the cheesecakes from the muffin tins. Garnish each cheesecake with a maraschino cherry on top and sprinkle with toasted coconut flakes if desired.

              - Prep Time: 20 mins | Total Time: 3 hrs (including cooling/chilling) | Servings: 12