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- 1 Tasse zerbröselte Graham Cracker - 1/4 Tasse ungesalzene Butter, geschmolzen - 2 Esslöffel brauner Zucker - 8 Unzen Frischkäse, weich - 1/2 Tasse Puderzucker - 1 Teelöffel Vanilleextrakt - 1/4 Tasse saure Sahne - 1 Dose (8 Unzen) Ananasscheiben, abgetropft und in Viertel geschnitten - Maraschino-Kirschen (zur Dekoration)

Mini Pineapple Upside-Down Cheesecakes

Verwöhne deine Gäste mit diesen köstlichen Mini Pineapple Upside-Down Cheesecakes! Diese einfache und leckere Variante kombiniert die cremige Textur von Frischkäse mit dem süßen Geschmack von Ananas. In unserem Artikel erfährst du Schritt für Schritt, wie du diese kleinen Leckerbissen zaubern kannst. Lass dir diese Chance nicht entgehen und entdecke die vollständigen Rezepte und Tipps für kreative Variationen, die jeden Anlass aufpeppen!
Rezept drucken Pin Recipe

Zutaten
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup sour cream

1 can (8 oz) pineapple slices, drained and cut into quarters

Maraschino cherries (for garnish)

Anleitungen
 

Preheat your oven to 175°C (350°F).

    In a medium bowl, mix the crushed graham crackers, melted butter, and brown sugar until well combined.

      Line a muffin tin with cupcake liners and evenly distribute the graham cracker mixture into each liner, pressing down firmly to form the crust. Bake for 8-10 minutes, then remove and let cool.

        In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue to beat.

          Mix in the vanilla extract and sour cream until the mixture is creamy and well blended.

            Spoon the cheesecake mixture over the cooled graham cracker crusts, filling each liner about 2/3 full.

              Top each cheesecake with a piece of pineapple and a maraschino cherry in the center.

                Bake the cheesecakes for an additional 15-18 minutes, or until the edges are set but the centers are still slightly wobbly.

                  Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set properly.

                    Once set, remove from the muffin tin and peel off the liners carefully.

                      - Prep Time: 30 Minuten | Total Time: 3 Stunden | Servings: 12 Stück

                        - Presentation Tips: Arrange the mini cheesecakes on a serving platter and garnish with fresh mint leaves for a pop of color. Drizzle with caramel sauce for an extra treat!