These adorable Mini Pineapple Upside Down Cheesecakes combine two classic desserts into one irresistible treat! Featuring a caramelized pineapple topping, graham cracker crust, and creamy cheesecake filling, these individual desserts are perfect for parties, potlucks, or anytime you crave something special.
Why You’ll Love This Recipe
Perfect individual portions – No slicing needed!
Tropical flavors – Sweet pineapple meets rich cheesecake
Party-ready – Beautiful presentation in every cupcake liner
Easier than traditional cheesecake – No water bath needed
Ingredients
Pineapple Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 8 pineapple rings (canned or fresh), cut into small wedges
- Maraschino cherries (optional)
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Step-by-Step Instructions
1. Prepare the Pineapple Topping
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with parchment liners.
- Mix melted butter and brown sugar in a small bowl.
- Spoon 1 tsp of the mixture into each liner.
- Arrange 2-3 pineapple wedges in each cup (add a cherry half if using).
2. Make the Crust
- Combine graham crumbs, sugar, and melted butter.
- Press 1 tbsp mixture firmly over the pineapple in each cup.
3. Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until combined.
- Stir in vanilla and sour cream.
4. Assemble & Bake
- Spoon filling over crusts, filling cups 3/4 full.
- Bake 20-22 minutes until edges are set but centers still jiggle slightly.
- Cool in pan 30 minutes, then chill 4+ hours.
5. Serve
- Run a knife around edges and invert onto plates.
- Garnish with whipped cream or extra pineapple if desired.
Expert Tips
Use room temperature ingredients for smoothest filling
Don’t overbake – Centers should still wobble slightly
Chill thoroughly for clean unmolding
Make ahead – Store refrigerated up to 3 days
FAQs
Q: Can I use fresh pineapple?
A: Yes! Just cook it briefly with the brown sugar mixture first to soften.
Q: How do I prevent sticking?
A: Parchment liners work best – foil or paper may stick to the caramel.
Q: Can I freeze these?
A: Yes! Freeze before inverting, then thaw in fridge overnight.
Final Thoughts
These Mini Pineapple Upside Down Cheesecakes offer all the flavors you love in fun, individual servings. The caramelized pineapple topping makes them as beautiful as they are delicious!
Print
Mini Pineapple Upside Down Cheesecakes: Bite-Sized Tropical Bliss
- Total Time: 50 mins
Description
Delight in these adorable Mini Pineapple Upside Down Cheesecakes! Combining the tropical flavors of pineapple with creamy cheesecake, these mini treats are perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (20 oz) can pineapple slices, drained
Maraschino cherries, for topping
1/2 cup brown sugar
1/4 cup unsalted butter, melted
Instructions
Preheat your oven to 325°F (163°C). Grease a muffin tin.
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Press the mixture into the bottom of each muffin cup to form the crust.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, mix the brown sugar and 1/4 cup melted butter. Divide this mixture evenly among the muffin cups, then place a pineapple slice in each cup and top with a maraschino cherry.
Pour the cream cheese mixture over the pineapple slices in the muffin cups.
Bake for 20-25 minutes, or until the centers are set. Allow the cheesecakes to cool in the pan, then refrigerate for at least 2 hours.
To serve, carefully remove the cheesecakes from the muffin tin and invert onto a serving plate.
Enjoy these delightful Mini Pineapple Upside Down Cheesecakes!
Prep Time: 25 minutes
The photo shows 3 layers, pineapple on top followed by cream cheese then graham cracker crust on the bottom. The instructions say to layer the graham cracker mixture first, then the pineapple followed by the cream cheese mixture. Will you please clarify?
“In a separate bowl, mix the brown sugar and 1/4 cup melted butter. Divide this mixture evenly among the muffin cups, then place a pineapple slice in each cup and top with a maraschino cherry.
Pour the cream cheese mixture over the pineapple slices in the muffin cups.”
the graham cracker mixture first