Ingredients:

For the Cheesecake Base:

  • 1 1/2 cups reduced-fat graham cracker crumbs
  • 1/4 cup unsweetened applesauce (instead of butter)
  • 2 tablespoons granulated sugar or a sugar substitute (like Stevia or Monk Fruit)
  • 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

  • 16 oz fat-free cream cheese (softened)
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup sugar-free vanilla pudding mix (instant)
  • 1/4 cup granulated sugar or a sugar substitute (optional, adjust sweetness to taste)
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the Pineapple Topping:

  • 1 can (8 oz) pineapple slices in juice (drained and patted dry)
  • 2 tablespoons maraschino cherries (drained and halved, optional for garnish)
  • 2 teaspoons brown sugar or a brown sugar substitute

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Grease a 12-cup muffin tin or line it with paper liners.

2. Make the Crust:

  • In a medium bowl, combine the graham cracker crumbs, applesauce, sugar (or sugar substitute), and vanilla extract.
  • Stir until the mixture is evenly combined and forms a crumbly texture.
  • Press about 1 tablespoon of the crumb mixture into the bottom of each muffin tin cup, pressing down firmly to form a base.

3. Make the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
  • Add the non-fat Greek yogurt, sugar-free vanilla pudding mix, granulated sugar (if using), and vanilla extract. Mix until fully combined and smooth.
  • Add the eggs, one at a time, beating until just combined after each addition.
  • Pour the cheesecake mixture evenly over the graham cracker crusts in each muffin cup, filling each cup about 2/3 full.

4. Prepare the Pineapple Topping:

  • Slice the pineapple rings into smaller pieces or keep them as whole rings if you prefer.
  • Place one pineapple ring (or a few smaller pieces) on top of each cheesecake.
  • Sprinkle each pineapple with a small amount of brown sugar (or brown sugar substitute) to help create a caramelized effect during baking.

5. Bake the Cheesecakes:

  • Bake for 18-22 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. The tops should be lightly golden.
  • Allow the cheesecakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

6. Refrigerate:

  • Once cooled to room temperature, refrigerate the mini cheesecakes for at least 2 hours, or until fully chilled and set.

7. Garnish and Serve:

  • After chilling, gently remove the mini cheesecakes from the muffin tin.
  • Garnish each with a halved maraschino cherry (optional).
  • Serve and enjoy!

Storage:

  • Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.

Nutrition (Per Mini Cheesecake – Based on 12 servings):

  • Calories: Approximately 120-150
  • Protein: 6g
  • Fat: 5g
  • Carbs: 15g
  • Fiber: 1g
  • WW Points (Freestyle): Approximately 4 points per serving (depending on specific brands used for ingredients)

These Weight Watchers-Friendly Mini Pineapple Upside-Down Cheesecakes are a delightful way to enjoy a decadent dessert while staying on track with your WW goals! They are sweet, creamy, and packed with tropical flavor, making them a perfect treat for any occasion. Enjoy!