There’s something truly magical about pineapple upside-down cakes—the way the caramelized pineapple and cherries glisten on top, the rich buttery flavor, and that perfect hint of tropical sweetness. Now, imagine that classic dessert reimagined as a creamy, decadent cheesecake. These Mini Pineapple Upside-Down Cheesecakes take all the flavors you love and transform them into adorable, individual-sized treats that are perfect for any occasion.
These mini cheesecakes are a delightful mix of velvety smooth cream cheese, buttery brown sugar, and juicy pineapple, all nestled on a crisp graham cracker crust. Whether you’re serving them at a summer gathering, a holiday party, or simply treating yourself to something special, these little desserts are guaranteed to impress. Plus, they’re easy to make, fun to serve, and absolutely delicious!
Why You’ll Love This Recipe
- Perfectly Portioned: These individual cheesecakes are great for parties, family gatherings, or meal prepping for a week of sweet treats.
- A Fun Twist on a Classic Dessert: If you love pineapple upside-down cake and cheesecake, this recipe brings the best of both worlds together.
- No Water Bath Required: Unlike traditional cheesecakes, these bake beautifully without the need for a complicated water bath.
- Tropical Flavor Explosion: The caramelized pineapple and cherry topping adds a fresh, fruity sweetness that complements the rich cheesecake base.
- Make-Ahead Friendly: These cheesecakes store well in the fridge, making them a great dessert to prepare ahead of time.
Ingredients You’ll Need
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 12 pineapple slices (cut to fit the muffin tin)
- 12 maraschino cherries
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
How to Make Mini Pineapple Upside-Down Cheesecakes
Step 1: Prepare the Muffin Tin
Preheat your oven to 325°F (163°C). Lightly grease a 12-cup muffin tin to ensure easy removal of the cheesecakes later.
In each muffin cup, evenly divide the melted butter and sprinkle brown sugar on top. This will create that delicious caramelized pineapple layer.
Step 2: Add the Pineapple & Cherries
Place a small pineapple slice on top of the brown sugar mixture, making sure it fits snugly. Then, press a maraschino cherry into the center of each pineapple slice. This will give your cheesecakes their classic upside-down look!
Step 3: Make the Graham Cracker Crust
In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup, gently pressing it down to form an even crust. Set aside while you make the filling.
Step 4: Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream, blending until everything is smooth and fully incorporated.
Step 5: Assemble & Bake
Spoon the cheesecake filling over the prepared crusts, filling each muffin cup almost to the top. Smooth the tops with the back of a spoon.
Bake for 18–22 minutes, or until the edges are set but the centers are still slightly jiggly. The cheesecakes will firm up as they cool.
Step 6: Cool & Flip
Let the cheesecakes cool in the muffin tin for about 10 minutes, then run a knife around the edges to loosen them. Carefully invert the cheesecakes onto a cooling rack or a parchment-lined tray so the pineapple topping is on top.
Refrigerate for at least 2 hours before serving for the best texture and flavor.
Helpful Tips
- Use Fresh or Canned Pineapple: Canned pineapple rings work well, but if you have fresh pineapple, feel free to slice it thinly for an even fresher taste.
- Room Temperature Ingredients Matter: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth and lump-free batter.
- Don’t Overbake: The cheesecakes will continue to set as they cool, so don’t worry if they look a little soft in the center when you take them out of the oven.
- Let Them Chill: These cheesecakes taste even better after they’ve had time to chill in the refrigerator.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you don’t have a muffin tin, you can also use silicone cupcake molds for easy removal.
- For an extra caramelized effect, you can sprinkle a little more brown sugar on top before flipping the cheesecakes.
- These are great for meal prep—just store them in the fridge for a ready-to-eat dessert all week!
Nutritional Information (Per Serving)
- Calories: ~220
- Carbohydrates: 24g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 120mg
- Sugar: 18g
(Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.)
Frequently Asked Questions
Can I Make These in Advance?
Yes! These mini cheesecakes actually taste even better the next day. Make them a day ahead and store them in the fridge until you’re ready to serve.
How Do I Store Leftovers?
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Can I Freeze These?
Absolutely! Once fully chilled, wrap each cheesecake in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 3 months. To serve, thaw in the fridge overnight.
What If I Don’t Have a Muffin Tin?
You can use a mini cheesecake pan with removable bottoms, silicone molds, or even make a full-sized version in a 9-inch springform pan (adjusting the baking time accordingly).
Related Recipes
If you loved these Mini Pineapple Upside-Down Cheesecakes, here are a few more bite-sized treats you might enjoy:
Conclusion
These Mini Pineapple Upside-Down Cheesecakes are the perfect combination of nostalgia and indulgence. The buttery brown sugar, caramelized pineapple, and rich cheesecake filling create a dessert that’s as stunning as it is delicious. Whether you’re making them for a special occasion or just because, these little cheesecakes are sure to be a hit.
So, what are you waiting for? Grab your muffin tin and start baking—your taste buds will thank you!
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Mini Pineapple Upside-Down Cheesecakes
Description
There’s something truly magical about pineapple upside-down cakes—the way the caramelized pineapple and cherries glisten on top, the rich buttery flavor, and that perfect hint of tropical sweetness. Now, imagine that classic dessert reimagined as a creamy, decadent cheesecake. These Mini Pineapple Upside-Down Cheesecakes take all the flavors you love and transform them into adorable, individual-sized treats that are perfect for any occasion.
These mini cheesecakes are a delightful mix of velvety smooth cream cheese, buttery brown sugar, and juicy pineapple, all nestled on a crisp graham cracker crust. Whether you’re serving them at a summer gathering, a holiday party, or simply treating yourself to something special, these little desserts are guaranteed to impress. Plus, they’re easy to make, fun to serve, and absolutely delicious!
Ingredients
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 12 pineapple slices (cut to fit the muffin tin)
- 12 maraschino cherries
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 12-cup muffin tin to ensure easy removal of the cheesecakes later.
In each muffin cup, evenly divide the melted butter and sprinkle brown sugar on top. This will create that delicious caramelized pineapple layer.
Place a small pineapple slice on top of the brown sugar mixture, making sure it fits snugly. Then, press a maraschino cherry into the center of each pineapple slice. This will give your cheesecakes their classic upside-down look!
In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup, gently pressing it down to form an even crust. Set aside while you make the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream, blending until everything is smooth and fully incorporated.
Spoon the cheesecake filling over the prepared crusts, filling each muffin cup almost to the top. Smooth the tops with the back of a spoon.
Bake for 18–22 minutes, or until the edges are set but the centers are still slightly jiggly. The cheesecakes will firm up as they cool.
Let the cheesecakes cool in the muffin tin for about 10 minutes, then run a knife around the edges to loosen them. Carefully invert the cheesecakes onto a cooling rack or a parchment-lined tray so the pineapple topping is on top.
Refrigerate for at least 2 hours before serving for the best texture and flavor.
Notes
- If you don’t have a muffin tin, you can also use silicone cupcake molds for easy removal.
- For an extra caramelized effect, you can sprinkle a little more brown sugar on top before flipping the cheesecakes.
- These are great for meal prep—just store them in the fridge for a ready-to-eat dessert all week!