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
Scale
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
