Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of pineapple with the creamy richness of cheesecake, all in a perfectly portioned dessert. These individual-sized treats are a delightful twist on the classic pineapple upside-down cake, offering a buttery graham cracker crust, luscious cheesecake filling, and a caramelized pineapple-cherry topping.

Why You’ll Love This Recipe

• Perfect Individual Servings – Great for parties, gatherings, or portion control.
• Classic Meets Creamy – A fusion of traditional pineapple upside-down cake with silky cheesecake.
• Visually Stunning – Golden pineapple rings and bright maraschino cherries make these a show-stopper.
• Make-Ahead Friendly – Can be prepared in advance and stored for later.

Ingredients

For the Topping:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar, packed
• 12 pineapple rings (canned or fresh)
• 12 maraschino cherries

For the Crust:

• 1 cup graham cracker crumbs
• 3 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

Directions

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.

Step 2: Make the Topping

• In a small bowl, mix the melted butter and brown sugar.
• Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
• Place a pineapple ring in each cup and center a maraschino cherry inside the ring.

Step 3: Prepare the Crust

• In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
• Press about 1 tablespoon of the crust mixture firmly over the pineapple rings.

Step 4: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
• Add the eggs one at a time, mixing after each addition.
• Stir in the vanilla extract and sour cream until fully incorporated.
• Evenly distribute the cheesecake batter over the crust in each muffin cup.

Step 5: Bake

• Bake for 18-22 minutes, or until the cheesecakes are set but slightly jiggly in the center.
• Remove from the oven and let them cool in the pan for 10 minutes.
• Run a knife around the edges, then invert onto a parchment-lined tray.

Step 6: Chill and Serve

• Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Variations

• Coconut Crust: Swap graham crackers for crushed coconut cookies.
• Boozy Version: Soak the pineapple rings in a bit of rum for an adult twist.
• Chocolate Drizzle: Add a touch of melted dark chocolate for a richer flavor.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: ~2 hours 35 minutes

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Reheating: Best served cold, but if needed, let them sit at room temperature for 10 minutes before enjoying.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Just slice the fresh pineapple into rings and remove the core before using.

What if I don’t have a muffin tin?

You can use ramekins or mini cheesecake pans for a similar result.

Do I have to chill them before serving?

Yes, chilling allows the flavors to develop and ensures the best texture.

Can I make these without a crust?

Absolutely! Just pour the cheesecake batter directly over the pineapple layer for a crustless version.

How do I prevent cracking?

Avoid overmixing the batter, and don’t overbake—cheesecakes should have a slight jiggle in the center when done.

Can I make these in advance?

Yes, they taste even better after chilling overnight!

What can I use instead of graham crackers?

Try vanilla wafers, shortbread cookies, or digestive biscuits for a different crust flavor.

Do I need a water bath?

No, since these are mini cheesecakes, a water bath isn’t necessary.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and flavor.

How do I prevent them from sticking to the pan?

Grease the muffin tin well, or use parchment liners for easy removal.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are a perfect combination of tropical sweetness and creamy indulgence. Whether you’re serving them at a party or enjoying a small personal treat, these delightful mini desserts are sure to impress. Try different variations and make them your own!

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