If you’re a fan of tropical flavors and classic desserts, you’re going to love these Mini Pineapple Upside-Down Cheesecakes. They’re rich, creamy, and feature a buttery graham cracker crust topped with sweet caramelized pineapple. These adorable little desserts are perfect for parties, family gatherings, or a special treat when you need a bite-sized sweet escape.
Why You’ll Love This Recipe?
These mini cheesecakes are a fresh spin on the traditional pineapple upside-down cake. They’re perfectly portioned, easy to make, and absolutely irresistible. With a balance of creamy cheesecake, sweet pineapple, and buttery graham cracker crust, they’re a must-have for any dessert table. Plus, they look so impressive!
Ingredients
Here’s what you’ll need to make these delicious cheesecakes. (The full ingredient list with measurements will be at the bottom of this post!)
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Heavy cream
- Brown sugar
- Pineapple rings or crushed pineapple
Directions
Making these mini cheesecakes is simpler than you think. Just follow these easy steps:
- Prepare the crust: Combine graham cracker crumbs with melted butter. Press the mixture into the bottom of a muffin tin to create small crusts. Bake at 350°F for 10 minutes, then remove from the oven.
- Prepare the cheesecake batter: In a large mixing bowl, cream together cream cheese and sugar until smooth. Add eggs one at a time, mixing in vanilla extract and heavy cream until smooth and creamy.
- Add the pineapple layer: In each muffin cup, add brown sugar and either pineapple rings or crushed pineapple on top of the baked graham cracker crust.
- Add the cheesecake mixture: Pour the prepared cheesecake batter on top of the pineapple layer, filling the cups about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the cheesecake is set and the edges are slightly golden.
- Cool completely: Allow them to cool at room temperature and then place them in the fridge for at least 4 hours to chill before serving.
- Garnish & Serve: Top with a little extra pineapple if desired and serve cold.
Expert Tips & Tricks
- Chill them well: Allowing the cheesecakes to chill will ensure the perfect texture and flavor.
- Toast the pineapple for a deeper flavor: If you want an extra step, lightly toast the pineapple before layering it into the muffin tins.
- Don’t overmix: Overmixing can lead to dense cheesecake instead of a light, creamy texture.
Recipe Variations & Possible Substitutions
Here are a few ways you can customize this recipe:
- Swap out pineapple for mango or even peaches for a unique tropical twist.
- Make them gluten-free by using almond flour or gluten-free graham crackers.
- Add a touch of coconut flakes to the crust or topping for a true tropical vibe.
Serving & Pairing Suggestions
Pair these mini cheesecakes with a refreshing glass of coconut milk or a tropical cocktail like a piña colada. They’re also excellent with a light green salad for contrast if you’re serving them during brunch or lunch.
Storage & Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: These are best served chilled, but if you prefer them warm, heat at 300°F for 5-7 minutes.
4 FAQs
1. Can I make these in a larger pan instead?
Yes! You can use a springform pan and adjust the bake time to accommodate a larger portion.
2. Can I freeze these mini cheesecakes?
Absolutely! Freeze them in a single layer in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
3. Can I use canned pineapple?
Yes! Just make sure to drain the canned pineapple thoroughly before using.
4. Can I add other fruits to this recipe?
Definitely! Mango, peach slices, or even strawberries would pair beautifully with this cheesecake.
Conclusion
These Mini Pineapple Upside-Down Cheesecakes are a sweet, tropical delight that combine all the flavors you love about the classic pineapple upside-down cake into individual-sized portions. They’re easy to make, fun to serve, and so satisfying.
Print
Mini Pineapple Upside-Down Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert! With a buttery graham cracker crust, a creamy cheesecake filling, and a sweet, caramelized pineapple topping, these mini cheesecakes are the perfect single-serving indulgence. They’re easy to make and full of tropical flavor!
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping:
- 1 can (8 ounces) pineapple rings, drained and cut into small pieces
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a 12-cup muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of each muffin cup to form the crust. Bake for 5 minutes and then remove from the oven to cool.
- For the cheesecake filling, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each cup nearly to the top.
- For the topping, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and pineapple pieces. Cook for about 2–3 minutes until the sugar dissolves and the pineapple softens.
- Spoon the pineapple mixture evenly over the cheesecake batter in each muffin cup.
- Bake for 20–25 minutes, or until the cheesecake filling is set and the edges are lightly golden.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge and chill for at least 2 hours before serving.
- Once chilled, remove from the muffin tin and enjoy!
Notes
- These cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
- Top with whipped cream or a maraschino cherry for an extra touch of flair.
- If you prefer a more caramelized topping, you can broil the pineapple topping for 1-2 minutes after baking.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg