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
Scale
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
