Why You’ll Love Mini Pineapple Upside-Down Cheesecakes Recipe
This recipe Mini Pineapple Upside-Down Cheesecakes offers the perfect balance of tangy and sweet with a luscious texture. The mini size makes them easy to serve and enjoy without committing to a full cake. Plus, they’re visually stunning with the glossy pineapple topping, making them ideal for impressing guests. They’re simple to make but feel indulgently elegant, a great option for both beginners and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Pineapple slices (canned or fresh)
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Maraschino cherries (optional)
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Brown sugar
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Butter
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Cream cheese
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or heavy cream
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Graham cracker crumbs
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Melted butter (for crust)
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Salt
Directions
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Preheat the oven and prepare a muffin tin by lightly greasing or lining with cupcake liners.
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In a small pan, melt butter and mix with brown sugar until combined. Spoon a little of this mixture into the bottom of each muffin cup.
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Place pineapple slices (and cherries if using) on top of the brown sugar mixture.
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In a mixing bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla extract, and sour cream, beating until creamy and well combined.
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Mix graham cracker crumbs with melted butter and a pinch of salt to form the crust.
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Spoon the cheesecake batter over the pineapple slices in each muffin cup.
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Bake for about 20-25 minutes or until the cheesecake is set but still slightly jiggly in the center.
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Cool completely, then refrigerate for several hours or overnight.
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To serve, run a knife around the edges and invert each mini cheesecake onto a plate, revealing the caramelized pineapple topping.
Servings and Timing
Makes about 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Chilling time: 3-4 hours or overnight
Variations
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Use fresh pineapple instead of canned for a fresher taste.
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Substitute the graham cracker crust with crushed digestive biscuits or vanilla wafers.
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Add a splash of rum or pineapple juice to the cheesecake batter for extra flavor.
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Top with toasted coconut flakes for a tropical twist.
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Replace the maraschino cherries with fresh berries or omit them entirely.
Storage/Reheating
Store mini pineapple upside-down cheesecakes in an airtight container in the refrigerator for up to 4 days. They are best enjoyed chilled and do not require reheating. If you prefer them at room temperature, take them out of the fridge about 15 minutes before serving.
FAQs
Can I make these cheesecakes ahead of time?
Yes, they actually taste better after chilling overnight, allowing flavors to meld perfectly.
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to slice it thinly and consider lightly cooking the pineapple in the butter and brown sugar to mimic the caramelization.
Do I have to invert the cheesecakes before serving?
It’s recommended to invert them to showcase the classic upside-down pineapple topping, but you can serve them in the muffin tins if preferred.
Can I freeze mini pineapple upside-down cheesecakes?
Yes, you can freeze them. Wrap each cheesecake tightly and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
What type of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor.
Can I make this recipe dairy-free?
You can try using dairy-free cream cheese and butter substitutes, but the texture and flavor may vary.
Is it necessary to use sour cream?
Sour cream adds tanginess and creaminess, but you can substitute it with heavy cream or Greek yogurt if needed.
How do I prevent the cheesecake from cracking?
Avoid overbaking and allow the cheesecakes to cool gradually. A slight jiggle in the center when removing from the oven is ideal.
Can I add more fruit toppings?
Yes, feel free to experiment with additional fruit like berries or peaches, but pineapple remains the classic choice.
What if I don’t have a muffin tin?
You can use a small baking dish and cut the cheesecake into squares, but you won’t get the classic mini shape or individual servings.
Conclusion
Mini Pineapple Upside-Down Cheesecakes combine the best of two beloved desserts into a charming, individual treat. With their rich cheesecake texture and caramelized pineapple topping, they are sure to become a favorite at any gathering. Easy to make and even easier to enjoy, these mini delights are perfect for impressing guests or indulging in a sweet escape at home.
Mini Pineapple Upside-Down Cheesecakes
Delight in these Mini Pineapple Upside-Down Cheesecakes — a perfect fusion of creamy cheesecake and sweet, caramelized pineapple topping. These bite-sized treats combine a buttery graham cracker crust with a rich cheesecake filling, finished with a golden pineapple slice and cherry on top. Ideal for parties, dessert tables, or anytime you crave a tropical twist on classic cheesecake!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 6 pineapple rings (canned or fresh, cut into halves or quarters to fit)
- 6 maraschino cherries
- 1/4 cup brown sugar (for topping)
- 2 tbsp unsalted butter (for topping)
Instructions
- Preheat oven to 325°F (165°C).
- In a small bowl, mix graham cracker crumbs, melted butter, and 2 tbsp brown sugar until combined. Press mixture evenly into the bottom of a greased muffin tin (one for each cheesecake).
- In a saucepan, melt 2 tbsp butter with 1/4 cup brown sugar over medium heat, stirring until bubbly and caramelized. Spoon about 1 tsp of the caramelized mixture onto each crust. Place a piece of pineapple and a cherry on top of the caramel.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add egg, vanilla extract, and sour cream; mix until creamy and well combined.
- Spoon the cheesecake batter over the pineapple layer, filling each cup about 3/4 full.
- Bake for 18–22 minutes or until the center is set but still slightly jiggly.
- Cool in the pan for 10 minutes, then run a knife around edges and invert onto a cooling rack or plate to reveal the pineapple topping. Refrigerate for at least 2 hours before serving.
Notes
- For a gluten-free option, use gluten-free graham crackers or almond flour crust.
- Use fresh pineapple rings for a fresher taste, but canned works perfectly too.
- Let cheesecakes chill fully for the best texture and flavor.
- You can substitute cherries with pineapple chunks or skip them entirely.
