If you’re looking for a dessert that’s both indulgent and adorable, these Mini Pineapple Upside-Down Cheesecakes are the perfect choice. Combining the sweet, caramelized pineapple topping of a traditional upside-down cake with a creamy, dreamy cheesecake base, these little bites are a tropical delight. They’re perfect for parties, special occasions, or whenever you need a bite-sized treat that’s bursting with flavor.
Why You’ll Love This Recipe?
- Tropical Flavors: The combination of pineapple and cheesecake is a match made in heaven.
- Mini and Bite-Sized: Perfect for sharing or indulging without overdoing it.
- Impressive and Fun: They look beautiful and taste even better!
Ingredients
- 1 can (8 oz) pineapple rings, drained
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Full ingredient list and detailed measurements are provided below.
Directions
Step 1: Prepare the Pineapple Topping
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it melts and becomes a syrup-like consistency. Place the pineapple rings into the pan and cook for 1-2 minutes until they are lightly caramelized. Remove from heat and set aside.
Step 2: Make the Cheesecake Crust
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press about 1 tablespoon of the crust mixture into the bottom of each muffin tin cup to form a firm base.
Step 3: Prepare the Cheesecake Filling
In a separate bowl, beat the cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and flour until smooth.
Step 4: Assemble the Mini Cheesecakes
Spoon the cheesecake batter over the crust in each muffin tin, filling almost to the top. Place a pineapple ring on top of each cheesecake, pressing it gently into the batter.
Step 5: Bake
Bake at 325°F (165°C) for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Let the cheesecakes cool completely at room temperature, then chill them in the fridge for at least 2 hours.
Step 6: Serve
Once chilled, carefully remove the cheesecakes from the muffin tin and place them upside down on serving plates to reveal the caramelized pineapple topping.
Expert Tips and Tricks
- No Pineapple Rings? You can use crushed pineapple instead. Just be sure to drain it well before using it as the topping.
- Smooth Cheesecake: Make sure your cream cheese is softened before mixing to avoid lumps.
- Use a Water Bath: To prevent cracks on the top of the cheesecakes, you can bake them in a water bath by placing the muffin tin in a larger baking pan filled with hot water (about 1-inch deep).
Recipe Variations and Possible Substitutions
- Flavor Twist: Add a teaspoon of cinnamon to the graham cracker crust for a warm, spiced flavor.
- Tropical Twist: Try using mango or coconut instead of pineapple for a different tropical flair.
- Nutty Crust: Add chopped pecans or walnuts to the crust for an extra crunch.
Serving and Pairing Suggestions
These Mini Pineapple Upside-Down Cheesecakes pair beautifully with:
- A light, tropical cocktail like a Piña Colada or a Mojito.
- A fresh fruit salad with strawberries and kiwi.
- A scoop of vanilla ice cream or whipped cream to enhance the richness.
Storage and Reheating Tips
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: These cheesecakes are best served chilled, but you can microwave them for 15-20 seconds if you prefer them warm.
FAQs
1. Can I make these ahead of time?
Absolutely! These mini cheesecakes are perfect for making ahead. Just assemble and bake them a day before you need them and chill in the fridge overnight.
2. How do I remove the cheesecakes from the muffin tin?
After cooling completely, run a knife around the edges of each cheesecake to loosen them, then carefully invert them onto serving plates.
3. Can I use a full-size pan instead of muffin tins?
Yes! You can use a springform pan instead of muffin tins. Adjust the baking time to 40-45 minutes and follow the same instructions.
4. Can I freeze these cheesecakes?
Yes, you can freeze the cheesecakes after they’ve cooled and been removed from the pan. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months.
Conclusion
Mini Pineapple Upside-Down Cheesecakes are a fun, delicious twist on the classic dessert, combining creamy cheesecake with a caramelized pineapple topping. Whether for a party, a holiday treat, or just a special dessert, these little gems are sure to impress. Give them a try, and enjoy a tropical bite of heaven!
Print
Mini Pineapple Upside-Down Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus 2 hours refrigeration)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pineapple Upside-Down Cheesecakes are a perfect blend of two beloved desserts: the classic pineapple upside-down cake and creamy cheesecake. With a buttery graham cracker crust, a rich and smooth cheesecake filling, and a caramelized pineapple topping, these mini treats are an ideal individual-sized dessert for any occasion.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp all-purpose flour
- For the topping:
- 1 cup canned pineapple rings, drained and cut into small pieces
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- Maraschino cherries for garnish
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of a 12-cup muffin tin or mini cheesecake pan. Bake for 5-7 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract, eggs (one at a time), sour cream, and flour, beating until well combined.
- Pour the cheesecake filling over the cooled crusts, filling each cup almost to the top.
- Prepare the pineapple topping:
- In a small skillet over medium heat, melt the butter and brown sugar, stirring to combine. Add the pineapple pieces and cook for 2-3 minutes, until the pineapple is caramelized and soft.
- Assemble and bake:
- Spoon the caramelized pineapple mixture onto the top of each cheesecake, spreading it evenly.
- Bake the cheesecakes for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
- Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours.
- Serve:
- Carefully remove the cheesecakes from the muffin tin and place them on a serving plate. Garnish with maraschino cherries and serve chilled.
Notes
- For extra flavor, add a dash of cinnamon or nutmeg to the cheesecake filling.
- You can use fresh pineapple, but canned pineapple in syrup gives a more traditional topping flavor.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg