Mini Pineapple Upside-Down Cheesecakes Recipe
If you love the nostalgic charm of pineapple upside-down cake and the creamy decadence of cheesecake, you’re in for a treat with these Mini Pineapple Upside-Down Cheesecakes. Each bite delivers a sunny burst of pineapple and cherry, a buttery crumb, and a luscious cheesecake center. They’re impressively cute, irresistibly delicious, and perfect for parties or any time you crave a tropical twist on classic cheesecake!
Ingredients You’ll Need
Gathering your ingredients for Mini Pineapple Upside-Down Cheesecakes is a breeze! Each one brings its own magic, from the golden pineapple to the tangy cream cheese, coming together for a dessert that truly pops in flavor and color.
- Brown Sugar: Adds a rich, caramel-like sweetness to the pineapple topping that makes every bite special.
- Unsalted Butter (melted): Gives the topping its glossy finish and helps the crust hold together perfectly.
- Pineapple Rings: The star ingredient! Cut to fit, they bring juicy brightness and a pop of color.
- Maraschino Cherries: For that classic upside-down cake look and a sweet, colorful center.
- Graham Cracker Crumbs: The base of your mini cheesecakes, adding a crunchy, toasty element.
- Granulated Sugar: Sweetens both the crust and the creamy filling, balancing the tanginess of the pineapple.
- Cream Cheese (softened): Essential for that velvet-smooth, rich cheesecake layer.
- Large Egg: Binds the cheesecake filling, giving it structure without being heavy.
- Vanilla Extract: Enhances all the flavors with its warm, aromatic notes.
- Sour Cream: Adds a subtle tang and makes the filling extra creamy and light.
How to Make Mini Pineapple Upside-Down Cheesecakes
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 325°F (160°C). Line a standard muffin tin with paper liners for easy removal, or if you prefer, grease the cups well. This step makes it a breeze to pop out each mini cheesecake later—trust me, you’ll thank yourself!
Step 2: Make the Pineapple Topping
In a small bowl, stir together the brown sugar and melted butter until combined. Spoon about a teaspoon of this mixture into the bottom of each muffin cup. Place a pineapple piece over the sugar mixture and nestle a maraschino cherry right in the center for that iconic look.
Step 3: Build the Graham Cracker Crust
Mix graham cracker crumbs, sugar, and melted butter in another bowl until you have a sandy, fragrant mixture. Press about a tablespoon of crust mixture over the pineapple in each cup. This layer will soak up some of the buttery topping as it bakes, giving you the best of both worlds.
Step 4: Bake the Crust
Give the crust a quick bake—just 5 minutes—so it sets up perfectly. This little step keeps it nice and crisp under the creamy filling.
Step 5: Make the Creamy Cheesecake Filling
Beat the softened cream cheese until smooth (no lumps allowed!). Add sugar and mix until combined, then beat in the egg, vanilla, and sour cream until you have a creamy, dreamy batter. This is what makes Mini Pineapple Upside-Down Cheesecakes so luxuriously smooth.
Step 6: Assemble and Bake
Spoon the cheesecake filling evenly over the crusts. Bake for 15 to 18 minutes, just until the centers are set but still a little jiggly. Let them cool in the pan so they settle, then pop them in the fridge for at least 2 hours to chill and set completely.
Step 7: Unmold and Serve
When ready to serve, carefully remove each cheesecake from the muffin tin and peel off the liners (if used). Flip each one upside-down so the pineapple and cherry topping is on display—this is the moment that always gets “oohs” and “aahs” at the table!
How to Serve Mini Pineapple Upside-Down Cheesecakes
Garnishes
Dress up your Mini Pineapple Upside-Down Cheesecakes with a sprinkle of toasted coconut, a fresh mint leaf, or even a drizzle of caramel. These simple touches add color and extra tropical flair without overpowering the star flavors.
Side Dishes
Pair these beauties with a scoop of vanilla ice cream or a handful of fresh berries for a refreshing contrast. If you’re serving them at a brunch, a platter of tropical fruit or a light fruit salad will make your table look inviting and festive.
Creative Ways to Present
Stack a couple of mini cheesecakes on a pretty dessert plate, tuck them into cupcake wrappers for a party, or serve them on a platter lined with pineapple leaves for a tropical vibe. They look (and taste) fabulous any way you plate them!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Pineapple Upside-Down Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days, making them perfect for prepping ahead for parties or a sweet weekday treat.
Freezing
These mini delights freeze surprisingly well! Place them (fully cooled) in a single layer in a freezer-safe container. When you’re ready for a taste of sunshine, thaw them overnight in the fridge, and they’ll be just as luscious as the day you made them.
Reheating
While you don’t need to reheat Mini Pineapple Upside-Down Cheesecakes (they’re best served chilled), if you want to take the chill off, let them sit at room temperature for about 20 minutes. This softens the cream cheese and brings out the flavors even more.
FAQs
Can I make Mini Pineapple Upside-Down Cheesecakes ahead of time?
Absolutely! These are perfect for making a day in advance. They need time to chill and set, so preparing them ahead actually improves the texture and flavor.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to cut it into small rings or pieces that fit your muffin tins, and pat them dry to avoid excess moisture.
What if I don’t have graham cracker crumbs?
No worries—swap in vanilla wafer crumbs, digestive biscuit crumbs, or even gingersnap crumbs for a fun twist on the classic crust.
How do I prevent the cheesecakes from sticking to the pan?
Using paper liners is the easiest way to ensure easy removal, but if you’re greasing the pan, be generous with the butter and let the cheesecakes cool completely before removing them gently with a thin knife.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and use two muffin tins. Keep an eye on the baking time, as ovens can vary when baking in larger batches.
Final Thoughts
There’s just something magical about flipping over a batch of Mini Pineapple Upside-Down Cheesecakes and seeing that golden, glossy pineapple and bright cherry smiling back at you. They’re joyful, easy, and always a crowd-pleaser—so go ahead, give them a try and bring a little tropical sunshine to your dessert table!
Print
Mini Pineapple Upside-Down Cheesecakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of pineapple with creamy, rich cheesecake in a delightful bite-sized dessert. Featuring a buttery graham cracker crust, caramelized brown sugar pineapple topping, and a smooth cream cheese filling, these individual cheesecakes are perfect for parties or a special treat.
Ingredients
For the Topping:
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, melted
- 6 pineapple rings (cut to fit muffin cups)
- 6 maraschino cherries
For the Crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
For the Filling:
- 12 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
Instructions
- Prepare the Topping: Preheat the oven to 325°F (160°C) and line a standard muffin tin with paper liners or grease well. In a small bowl, mix the brown sugar and melted butter until combined. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup. Place a small piece of pineapple over the sugar mixture followed by a maraschino cherry in the center to create the classic upside-down look.
- Make the Crust: In a separate bowl, combine graham cracker crumbs, sugar, and melted butter. Press approximately 1 tablespoon of this crust mixture evenly over the pineapple pieces in each muffin cup. Bake the crust for 5 minutes to set it, then remove the muffin tin from the oven.
- Prepare the Filling: Using a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well incorporated. Beat in the egg, followed by the vanilla extract and sour cream, continuing until the batter is smooth and free of lumps.
- Assemble and Bake: Spoon the cheesecake filling evenly over each crust in the muffin cups. Bake for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. This ensures a creamy texture without overbaking.
- Cool and Chill: Allow the mini cheesecakes to cool in the pan to room temperature. Once cooled, refrigerate for at least 2 hours to allow them to firm up and enhance the flavors.
- Serve: Remove the cheesecakes from the muffin tin and peel off the liners if used. Flip each mini cheesecake upside-down so that the caramelized pineapple topping is on top before serving.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth and creamy filling without lumps.
- These mini cheesecakes can be prepared a day in advance and stored covered in the refrigerator for convenience.
- Use fresh pineapple rings for the best flavor, but canned pineapple rings work well too.
- For a sharper crust flavor, consider adding a pinch of cinnamon to the crust mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 65 mg
