Mini Pineapple Upside-Down Cheesecakes

These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on a classic dessert. With a buttery graham cracker crust, creamy cheesecake filling, and a caramelized pineapple topping, they’re perfect for parties, gatherings, or simply satisfying a sweet tooth. Their single-serving size makes them as adorable as they are delicious!

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Why You’ll Love This Recipe

• Perfect Portioning: Individual servings are great for sharing or meal prepping.
• Easy to Make: Simple steps with big results.
• Beautiful Presentation: The caramelized pineapple and cherry topping add a touch of elegance.

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Ingredients

For the Pineapple Topping:

• 2 tablespoons unsalted butter
• ¼ cup brown sugar, packed
• 6 pineapple rings (canned or fresh), cut into small pieces
• 6 maraschino cherries

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons sour cream

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Directions

Step 1: Prepare the Topping

1. In a small saucepan, melt the butter over medium heat.
2. Stir in the brown sugar until dissolved, creating a caramel sauce.
3. Add the pineapple pieces and cook for 2-3 minutes until they are coated and slightly caramelized. Remove from heat and set aside.

Step 2: Make the Crust

1. Preheat your oven to 325°F (160°C) and line a muffin tin with 6 paper liners.
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press about 1 ½ tablespoons of the mixture into the bottom of each muffin liner, packing it down firmly.

Step 3: Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar together until smooth.
2. Add the vanilla extract, egg, and sour cream, mixing until the filling is creamy and well combined.

Step 4: Assemble the Cheesecakes

1. Spoon about 1-2 tablespoons of the caramelized pineapple mixture onto each graham cracker crust.
2. Pour the cheesecake filling on top, dividing it evenly among the liners.

Step 5: Bake and Cool

1. Bake the cheesecakes in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly.
2. Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours to chill completely.

Step 6: Add the Finishing Touch

1. Before serving, carefully peel off the paper liners and invert each cheesecake onto a plate so the pineapple topping is on display.
2. Place a maraschino cherry in the center of each cheesecake for garnish.

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Variations

• Coconut Flavor: Add shredded coconut to the graham cracker crust or sprinkle some on top.
• Tropical Twist: Replace pineapple with mango or papaya for a unique flavor.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Mini Tarts: Use mini tart pans instead of a muffin tin for a different shape.

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Servings and Timing

• Servings: Makes 6 mini cheesecakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 40 minutes

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Storage and Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: These cheesecakes can be frozen for up to 2 months. Wrap each cheesecake tightly in plastic wrap and store in a freezer-safe container.
• Reheating: Allow frozen cheesecakes to thaw in the refrigerator overnight before serving.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works perfectly! Make sure to cut it into small, bite-sized pieces for the topping.

Do I need to use a water bath for these mini cheesecakes?

No, a water bath isn’t necessary since these are small and bake evenly without it.

Can I double the recipe?

Absolutely! You can double or triple the recipe if you’re making these for a larger crowd.

What’s the best way to get even crusts?

Use the back of a spoon or a small flat-bottomed glass to press the crust evenly into the muffin liners.

Can I make these in advance?

Yes, they’re perfect for making ahead of time. Prepare them the day before and store them in the fridge until ready to serve.

What if I don’t have a muffin tin?

You can use ramekins or silicone molds as an alternative. Adjust the baking time slightly if needed.

Can I skip the maraschino cherries?

Of course! They’re optional, but they do add a pop of color and classic flavor.

What type of cream cheese should I use?

Use full-fat cream cheese for the best creamy texture, but you can opt for reduced-fat if preferred.

Why did my cheesecakes crack?

Cracking may happen if the filling is overmixed or the oven temperature is too high. Bake at the recommended temperature and don’t overbeat the batter.

Can I use a different crust?

Certainly! Crushed vanilla wafers, Oreos, or digestive biscuits make great alternatives to graham crackers.

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Conclusion

These Mini Pineapple Upside-Down Cheesecakes are a crowd-pleasing dessert with tropical flair. Easy to make, visually stunning, and absolutely delicious, they’re the perfect addition to any gathering or sweet craving. Try them today for a fun and flavorful twist on classic cheesecake!

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