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Um diese leckeren Mini Pineapple Upside-Down Cheesecakes zu machen, brauchst du die folgenden Zutaten: - 1 Tasse Graham-Cracker-Brösel - 1/4 Tasse ungesalzene Butter, geschmolzen - 2 Esslöffel brauner Zucker - 1 (226 g) Paket Frischkäse, weich - 1/2 Tasse Zucker - 1 Teelöffel Vanilleextrakt - 1 Tasse Schlagsahne - 1/4 Tasse zerdrückte Ananas, abgetropft - 10 Maraschino-Kirschen (zum Dekorieren)

Mini Pineapple Upside-Down Cheesecakes

Entdecke das köstliche Rezept für Mini Pineapple Upside-Down Cheesecakes! Diese kleinen Leckerbissen kombinieren süße Ananas mit cremigem Käsekuchen auf einem knusprigen Keksboden und sind der perfekte Abschluss für jedes Dinner. In meinem Blogpost erfährst du Schritt für Schritt, wie du sie zubereitest, und erhältst nützliche Tipps für das perfekte Dessert. Klicke jetzt, um das gesamte Rezept zu entdecken und deine Gäste zu beeindrucken!
Rezept drucken Pin Recipe

Zutaten
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/4 cup crushed pineapple, drained

10 maraschino cherries (for topping)

Anleitungen
 

Prepare the crust: Preheat the oven to 175°C (350°F). In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until well combined.

    Form the crust: Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, creating a compact crust layer. Bake for 5–7 minutes, or until lightly golden. Remove from the oven and let cool.

      Make the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue to beat until creamy. Add the vanilla extract and mix to combine.

        Add whipped cream: In a separate bowl, whisk the heavy whipping cream until stiff peaks form. Gently fold in the whipped cream into the cream cheese mixture until fully incorporated.

          Incorporate pineapple: Gently fold the crushed pineapple into the cheesecake mixture.

            Assemble cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner to the top. Smooth the surface with a spatula.

              Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.

                Serve: Once set, remove the cheesecakes from the muffin tin. Top each mini cheesecake with a maraschino cherry and a sprinkle of crushed pineapple if desired.

                  Prep Time: 20 Minuten | Total Time: 4 Stunden 30 Minuten | Servings: 10

                    - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. You can also garnish with fresh mint leaves for an extra pop of color.