If you’re looking for a show-stopping dessert that’s as adorable as it is delicious, Mini Pineapple Upside-down Cheesecakes are about to become your new favorite treat. Each bite delivers a creamy cheesecake base, a caramelized pineapple topping, and a pop of cherry—all perfectly portioned and bursting with tropical flavor. Whether you’re hosting a festive gathering or treating yourself on a quiet afternoon, these mini wonders blend nostalgic pineapple upside-down cake charm with the irresistible richness of cheesecake.
Ingredients You’ll Need
The best part about Mini Pineapple Upside-down Cheesecakes is how the simplest ingredients come together to create something magical. Every component brings its own touch—crunch, creaminess, sweetness, or color—so don’t skip a thing!
- Graham cracker crumbs: These provide that classic, buttery cheesecake base and a satisfying crunch in every bite.
- Melted butter (for crust): It binds the crumbs together and adds a rich, golden flavor.
- Granulated sugar (for crust): Just a touch sweetens and balances the crust perfectly.
- Brown sugar: Essential for that gooey, caramel-like pineapple topping that makes each cheesecake shine.
- Unsalted butter (for pineapple topping): Gives the topping a luxurious, melt-in-your-mouth finish.
- Pineapple rings: The star of the show! They bring juicy, tropical brightness and look beautiful when the cheesecakes are flipped out.
- Maraschino cherries: Each one adds a pop of color and a sweet, nostalgic touch in the center.
- Cream cheese (softened): The foundation of a velvety, rich cheesecake filling—make sure it’s at room temperature for easy mixing.
- Granulated sugar (for filling): Sweetens the creamy base without overpowering the fruity topping.
- Large egg: Binds the filling and gives it that classic cheesecake texture.
- Vanilla extract: Just a splash rounds out the flavors and enhances the whole dessert.
- Pinch of salt: Don’t skip it—it sharpens all the flavors and keeps things from tasting flat.
How to Make Mini Pineapple Upside-down Cheesecakes
Step 1: Prepare the Muffin Tin
Start by preheating your oven to 325°F and lightly greasing a 6-cup muffin tin. If you want seamless removal, silicone muffin molds or parchment liners work wonders. The goal is to make sure every layer slides out beautifully once baked and cooled.
Step 2: Make the Graham Cracker Crust
Combine the graham cracker crumbs, melted butter, and granulated sugar in a small bowl. Mix until the crumbs look like wet sand—this ensures a crust that holds together. Press about 1 tablespoon firmly into the bottom of each muffin cup, creating a solid base for your Mini Pineapple Upside-down Cheesecakes.
Step 3: Create the Pineapple Topping
In a small saucepan over medium heat, melt the brown sugar and butter together. It should turn bubbly and golden after about 2–3 minutes. Remove from the heat and quickly spoon about 1 teaspoon of this caramel into each muffin cup, right over the crust. Top each with a pineapple ring (trimmed to fit) and nestle a maraschino cherry in the center. This layer is what gives these cheesecakes their signature upside-down look!
Step 4: Whip Up the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, egg, vanilla extract, and a pinch of salt. Mix until fully combined and silky, but try not to overbeat—the filling should be luscious, not airy.
Step 5: Assemble and Bake
Evenly divide the cheesecake filling among the muffin cups, pouring it gently over the pineapple and cherry layers. Fill each cup nearly to the top. Bake for 18–22 minutes, just until the centers are set but still slightly jiggly. Let them cool in the pan for 10–15 minutes, then run a thin knife around the edges and invert them onto a plate while they’re still a bit warm. This is when the magic happens—every Mini Pineapple Upside-down Cheesecake reveals its glossy, caramelized fruit crown.
Step 6: Chill and Serve
After unmolding, chill your mini cheesecakes for at least 1 hour. This helps them firm up and ensures every bite is perfectly creamy and cool, with that signature cheesecake texture and a burst of pineapple flavor.
How to Serve Mini Pineapple Upside-down Cheesecakes
Garnishes
The beauty of Mini Pineapple Upside-down Cheesecakes is that they already look party-ready, but a little extra flourish never hurts. Try a dollop of whipped cream, a sprinkle of toasted coconut, or a light dusting of powdered sugar for an elegant finishing touch.
Side Dishes
Pair these mini cheesecakes with something light and fresh—think a tropical fruit salad with mango and kiwi, or even a scoop of coconut sorbet. They also shine next to a refreshing iced tea or a sweet dessert wine for a truly memorable dessert course.
Creative Ways to Present
Arrange your Mini Pineapple Upside-down Cheesecakes on a tiered tray for a stunning centerpiece, or serve each one in a colorful cupcake liner for easy, mess-free snacking. For parties, try placing them in individual mini dessert cups with a fork—pure joy in every bite-sized package!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Mini Pineapple Upside-down Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to four days, making them a perfect make-ahead treat for busy weeks or unexpected guests.
Freezing
Want to stash a few for later? These mini cheesecakes freeze surprisingly well! Simply wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep their flavor and texture for up to a month—just thaw overnight in the fridge before serving.
Reheating
While these cheesecakes are best enjoyed chilled, if you prefer a softer bite, let them sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can cause the texture to become uneven and the topping to lose its glossy finish.
FAQs
Can I use crushed pineapple instead of rings?
Absolutely! If you prefer, substitute well-drained crushed pineapple for the rings. Just spoon a small amount into each muffin cup on top of the caramelized sugar layer for the same bright, juicy flavor in every bite.
Do I need to use parchment liners or silicone molds?
While not strictly required, using parchment liners or silicone muffin pans makes removal much easier and prevents sticking, especially with the sticky caramelized topping. If you use a metal pan, be sure to grease it thoroughly and run a knife around each cheesecake before inverting.
Can I double the recipe for a larger crowd?
Yes, you can easily double or even triple this recipe to serve a bigger group. Just use additional muffin pans and keep an eye on bake times, as some ovens may require a minute or two more for larger batches.
How do I know when the cheesecakes are done baking?
The centers should look just set but still have a slight jiggle when gently shaken. Overbaking can make the texture dry, so err on the side of slightly underdone—they’ll finish setting as they cool and chill.
Can I make Mini Pineapple Upside-down Cheesecakes ahead for a party?
Definitely! These cheesecakes are perfect for making the night before your event. Prepare, chill, and store them in the fridge until you’re ready to serve. They hold their shape and flavor wonderfully, making party prep a breeze.
Final Thoughts
Mini Pineapple Upside-down Cheesecakes are everything you want in a dessert—bright, creamy, and absolutely delightful from the very first bite. I can’t wait for you to try them and see just how much fun a tiny, tropical treat can bring to your table. Happy baking and enjoy every sweet, sunshiny bite!
Print
Mini Pineapple Upside-down Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Mini Pineapple Upside-down Cheesecakes combine the tropical sweetness of pineapple with creamy cheesecake in a convenient, single-serving dessert. Perfect for parties or a special treat, each mini cheesecake features a buttery graham cracker crust, caramelized pineapple topping, and rich, smooth cream cheese filling.
Ingredients
Crust
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
Pineapple Topping
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 6 pineapple rings, cut to fit muffin cups
- 6 maraschino cherries
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 325°F (163°C). Lightly grease a 6-cup muffin tin with butter or non-stick spray to prevent sticking.
- Make the crust: In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix well. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup to form an even crust layer.
- Prepare pineapple topping: In a small saucepan over medium heat, melt the brown sugar and unsalted butter together, stirring until bubbly and smooth, about 2–3 minutes. Remove from heat.
- Add pineapple and cherries: Spoon about 1 teaspoon of the melted brown sugar mixture evenly over each graham cracker crust in the muffin cups. Place a pineapple ring and a maraschino cherry on top of the sugar in each cup.
- Make cheesecake filling: In a mixing bowl, beat softened cream cheese until smooth using a hand mixer or stand mixer. Add 1/4 cup granulated sugar, the egg, vanilla extract, and a pinch of salt. Mix until fully combined and creamy with no lumps.
- Assemble cheesecakes: Pour the cheesecake filling evenly over the pineapple and cherry layers in each muffin cup. Fill nearly to the top, ensuring each cup is evenly filled.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until the centers are just set but still slightly jiggly.
- Cool and invert: Allow the cheesecakes to cool in the pan on a wire rack for 10–15 minutes. Carefully run a knife around the edges to loosen and invert each cheesecake onto a serving plate while still slightly warm, so the pineapple topping is on top.
- Chill before serving: Refrigerate the inverted mini cheesecakes for at least 1 hour to fully chill and set before serving.
Notes
- Use silicone muffin molds or parchment liners to make removing the cheesecakes easier.
- Crushed pineapple can be used as a substitute for pineapple rings—be sure to drain it thoroughly to prevent excess moisture.
- Letting the cheesecakes cool slightly before inverting prevents cracking and helps keep the topping intact.
- For an enhanced flavor twist, add a teaspoon of rum or pineapple juice to the cheesecake filling.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
