If you love pineapple upside-down cake and creamy cheesecake, then these Mini Pineapple Upside-Down Cheesecakes are the perfect treat for you! They combine the caramelized pineapple and cherry goodness of the classic cake with the rich, velvety texture of cheesecake—all in a bite-sized, no-fuss format.
Perfect for parties, special occasions, or just a personal indulgence, these mini cheesecakes are easy to make and absolutely delicious. Let’s get baking!
Ingredients
For the Caramelized Pineapple Topping:
- 1/4 cup (50g) unsalted butter, melted – Creates a rich, buttery base for the topping.
- 1/2 cup (100g) brown sugar – Adds caramel-like sweetness when combined with butter.
- 6 pineapple rings, cut into small pieces – Brings that classic tropical flavor.
- 12 maraschino cherries – The signature touch of pineapple upside-down cakes!
For the Graham Cracker Crust:
- 1 cup (120g) graham cracker crumbs – The perfect base for mini cheesecakes.
- 2 tablespoons (25g) granulated sugar – Adds a slight sweetness to the crust.
- 4 tablespoons (60g) unsalted butter, melted – Helps bind the crust together.
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened – The star of our creamy cheesecake layer.
- 1/3 cup (65g) granulated sugar – Sweetens the cheesecake just right.
- 1 teaspoon vanilla extract – Enhances the flavors.
- 1 egg – Provides structure to the cheesecake filling.
Quick Prep Tip: Pat the pineapple pieces dry with a paper towel before using them. This helps prevent excess moisture in the cheesecakes!
How to Make Mini Pineapple Upside-Down Cheesecakes
Step 1: Prepare the Muffin Tin
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
Step 2: Make the Caramelized Pineapple Topping
In a small bowl, mix the melted butter and brown sugar until combined. Divide this mixture evenly among the 12 muffin cups.
Place a few pieces of pineapple in each cup and top with a maraschino cherry in the center.
Step 3: Prepare the Crust
In a separate bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture is like wet sand.
Press about 1 tablespoon of the crust mixture over the pineapple in each muffin cup. Press it down firmly using the back of a spoon or a shot glass.
Step 4: Make the Cheesecake Batter
In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and egg, and mix until just combined (do not overmix).
Step 5: Assemble and Bake
Spoon the cheesecake batter evenly over the crust in each cup, filling them about 3/4 full.
Bake for 18-22 minutes, or until the edges are set and the centers slightly jiggle when shaken.
Step 6: Cool and Invert
Let the cheesecakes cool in the muffin tin for 10 minutes, then carefully run a knife around the edges and flip them onto a plate or cooling rack while still slightly warm.
Step 7: Chill and Serve
Refrigerate for at least 2 hours before serving. This allows the flavors to meld and the cheesecakes to firm up beautifully.
Enjoy your Mini Pineapple Upside-Down Cheesecakes chilled for the best flavor and texture!
Equipment Needed
- Muffin tin (12-cup)
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Spoon or spatula
- Paper liners (optional, but helpful for easy removal)
Frequently Asked Questions
Can I use canned pineapple?
Yes! Canned pineapple rings or chunks work perfectly. Just be sure to drain and pat them dry before using.
How do I store these cheesecakes?
Keep them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months—just thaw in the fridge before serving.
Can I make these without a muffin tin?
If you don’t have a muffin tin, you can use ramekins or a mini cheesecake pan. Just adjust baking time as needed.
What’s the best way to remove them from the tin?
If you greased the pan, let the cheesecakes cool slightly, then run a knife around the edges before inverting. If you used paper liners, simply peel them off before serving.
Can I make these ahead of time?
Yes! These are actually better when made a day in advance since chilling helps develop the flavors.
Can I use a different crust?
Definitely! Try using vanilla wafers, digestive biscuits, or even chocolate cookies for a fun twist.
Conclusion
These Mini Pineapple Upside-Down Cheesecakes are a perfect blend of tropical sweetness and creamy cheesecake goodness. They’re easy to make, look adorable, and taste absolutely irresistible!
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