Delicious Mini Pineapple Upside Down Cheesecakes Recipe!

Mini Pineapple Upside Down Cheesecakes combine the classic, sweet flavors of pineapple upside-down cake with a creamy cheesecake filling.

These individual-sized treats are the perfect balance of buttery, caramelized pineapple and rich, velvety cheesecake. Easy to make, these bite-sized desserts are a showstopper for any occasion, from a casual dinner to a special celebration.

Kitchen Equipment Needed

• Muffin tin or individual tart pans
• Mixing bowls
• Electric mixer (or hand whisk)
• Spoon or cookie scoop
• Measuring cups and spoons
• Cooling rack

Ingredients Overview

• Graham Cracker Crust: Provides a buttery, crunchy base that complements the creamy cheesecake.
• Cream Cheese: The base of the cheesecake filling, giving it a rich and smooth texture.
• Pineapple: Sweet pineapple adds a juicy, tropical flavor with a caramelized touch when baked.
• Brown Sugar: Adds warmth and sweetness, helping to create the caramelized topping.
• Butter: Gives the crust and topping a rich, golden flavor.

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup sour cream

For the pineapple topping:

• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup brown sugar, packed
• 2 tablespoons unsalted butter

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease individual tart pans.

2. Prepare the Crust

• In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.
• Spoon a tablespoon of the crust mixture into each muffin cup and press it down firmly using the back of a spoon to form a solid base. Set aside.

3. Prepare the Pineapple Topping

• In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is dissolved.
• Add the pineapple chunks to the saucepan and cook for 2-3 minutes, stirring occasionally, until the pineapple softens and is coated in the caramel sauce. Remove from heat.

4. Make the Cheesecake Filling

• In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
• Add the vanilla extract, eggs (one at a time), and sour cream, mixing until well combined and smooth.

5. Assemble the Mini Cheesecakes

• Spoon a small amount of the pineapple mixture onto the crust in each muffin cup, spreading it evenly.
• Pour the cheesecake filling over the pineapple layer, filling each cup almost to the top.

6. Bake

• Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the tin for 10 minutes.

7. Chill

• After cooling, place the cheesecakes in the refrigerator for at least 2 hours, or until fully chilled and firm.

8. Serve

• Once chilled, carefully remove the cheesecakes from the muffin tin and transfer them to a serving platter. If desired, garnish with additional pineapple or a sprinkle of toasted coconut.

Recipe Tips

• Use Canned Pineapple: If using canned pineapple, be sure to drain it thoroughly to avoid excess moisture.
• Don’t Overmix the Filling: Overmixing the cheesecake filling can cause it to crack. Mix just until everything is well combined.
• Mini Muffin Tin Option: For bite-sized versions, use a mini muffin tin and adjust the baking time to 12-15 minutes.

What to Serve With This Recipe

• Whipped Cream: A light dollop of whipped cream adds extra richness and smoothness.
• Fresh Berries: Serve with a handful of fresh berries like strawberries or raspberries for a fresh contrast.
• Iced Tea or Coffee: Pair these cheesecakes with a refreshing iced tea or a warm cup of coffee.

Frequently Asked Questions

Can I use a different fruit for the topping?
Yes! You can substitute the pineapple with other fruits like peaches, strawberries, or mixed berries for a different flavor twist.

Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made a day in advance and stored in the refrigerator until you’re ready to serve.

Can I freeze these mini cheesecakes?
Yes, you can freeze these mini cheesecakes for up to a month. Just wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge before serving.

Serving Suggestions

• These mini cheesecakes make great individual portions for parties or gatherings.
• Serve them at a brunch, baby shower, or any festive occasion where you want a fun, individual dessert.
• Pair them with a tropical drink like a piña colada for a more indulgent treat!

Mini Pineapple Upside Down Cheesecakes are an exciting and easy dessert that brings a tropical twist to a classic favorite. With a buttery graham cracker crust, creamy cheesecake filling, and caramelized pineapple topping, these individual treats are perfect for sharing or savoring alone!

Mini Pineapple Upside Down Cheesecakes

Mini Pineapple Upside Down Cheesecakes combine the classic, sweet flavors of pineapple upside-down cake with a creamy cheesecake filling.

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Ingredients

  

• For the crust:
• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter melted
• For the cheesecake filling:
• 16 ounces cream cheese softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• For the pineapple topping:
• 1 cup pineapple chunks fresh or canned
• 1/4 cup brown sugar packed
• 2 tablespoons unsalted butter

Instructions

 

• Preheat the Oven
• Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease individual tart pans.
• Prepare the Crust
• In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.
• Spoon a tablespoon of the crust mixture into each muffin cup and press it down firmly using the back of a spoon to form a solid base. Set aside.
• Prepare the Pineapple Topping
• In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is dissolved.
• Add the pineapple chunks to the saucepan and cook for 2-3 minutes, stirring occasionally, until the pineapple softens and is coated in the caramel sauce. Remove from heat.
• Make the Cheesecake Filling
• In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
• Add the vanilla extract, eggs (one at a time), and sour cream, mixing until well combined and smooth.
• Assemble the Mini Cheesecakes
• Spoon a small amount of the pineapple mixture onto the crust in each muffin cup, spreading it evenly.
• Pour the cheesecake filling over the pineapple layer, filling each cup almost to the top.
• Bake
• Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the tin for 10 minutes.
• Chill
• After cooling, place the cheesecakes in the refrigerator for at least 2 hours, or until fully chilled and firm.
• Serve
• Once chilled, carefully remove the cheesecakes from the muffin tin and transfer them to a serving platter. If desired, garnish with additional pineapple or a sprinkle of toasted coconut.