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.
