If you love the nostalgic flavors of pineapple upside-down cake but want a creamy, indulgent twist, then the Mini Pineapple Upside-Down Cheesecakes Recipe is going to steal your heart. These little delights combine the caramelized pineapple sweetness with a rich, velvety cheesecake base on a buttery graham cracker crust. Perfectly portioned for sharing or savoring solo, these cheesecakes bring a tropical sunshine vibe to any dessert table. Once you make them, they’ll quickly become your go-to treat for gatherings or special occasions.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtful ingredients. Each component plays a crucial role, from the crispy crust to the luscious creamy filling and the sweet pineapple topping that caramelizes beautifully in the oven.
- 1 cup crushed graham crackers: Provides a crunchy, buttery base that supports every bite.
- 3 tablespoons melted butter: Helps bind the crust and adds rich flavor.
- 2 tablespoons brown sugar: Adds sweetness and depth to the crust with a hint of molasses.
- 1/4 teaspoon ground cinnamon: Offers a subtle warmth that complements the pineapple perfectly.
- 1 can (20 oz) pineapple slices in juice, drained: The star of the show, giving fruity brightness and moisture.
- 3 tablespoons brown sugar (for topping): Sprinkled over pineapple for that irresistible caramelized crust.
- 1 tablespoon unsalted butter (for topping): Adds richness and helps the topping bubble and brown.
- 16 oz (450 g) cream cheese, softened: The creamy base that makes the cheesecakes irresistibly smooth.
- 2/3 cup granulated sugar: Sweetens the cheesecake filling perfectly without overpowering.
- 2 large eggs: Provide structure and that silky texture.
- 1 teaspoon vanilla extract: Enhances all the flavors with a touch of warmth and fragrance.
- 1/2 cup sour cream: Adds moisture and a slight tang for balance and creaminess.
How to Make Mini Pineapple Upside-Down Cheesecakes Recipe
Step 1: Prepare the Oven and Muffin Tin
Start by heating your oven to 325°F (163°C) and lining a 12-cup muffin tin with paper liners. This step gets everything ready for assembling those tempting little cheesecakes that will bake evenly and pop right out of the tin when done.
Step 2: Make the Crust
In a small bowl, mix the crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and cinnamon until the crumbs hold together nicely. Press about a tablespoon of this mixture into the bottom of each muffin cup, forming a solid, flavorful base that contrasts wonderfully with the creamy topping.
Step 3: Add the Pineapple Topping
Place one pineapple slice on top of each crust. Sprinkle each slice with 1 teaspoon of brown sugar and dot with a small piece of unsalted butter. This combination creates that famously luscious, caramelized pineapple topping that makes these cheesecakes so irresistible.
Step 4: Whip Up the Cheesecake Filling
In a large bowl, beat the softened cream cheese until utterly smooth — no lumps allowed! Gradually add granulated sugar, mixing after each addition until fully combined. Then, add the eggs one at a time, beating well after each to ensure a silky texture. Stir in the vanilla extract and sour cream for an extra layer of richness and tang.
Step 5: Assemble and Bake
Spoon the cheesecake mixture over the pineapple in each muffin cup, filling them almost to the top but not overflowing. Carefully place the tin in the preheated oven and bake for about 35-40 minutes until the edges are set but the center still jiggles slightly — that’s the hallmark of perfect cheesecake.
Step 6: Cool and Chill
Once baked, remove the cheesecakes from the oven and allow them to cool to room temperature. Then, pop them into the refrigerator for at least 2 hours, or longer, so they can firm up and develop their full flavor and creamy texture.
How to Serve Mini Pineapple Upside-Down Cheesecakes Recipe
Garnishes
These mini cheesecakes shine on their own, but a few garnishes take them to the next level. Try a dollop of lightly whipped cream, a sprinkle of toasted coconut flakes, or even some fresh mint leaves for a pop of color and freshness. Fresh pineapple chunks on the side also work beautifully to echo that tropical vibe.
Side Dishes
Pair these cheesecakes with a light fruit salad or a refreshing berry compote to balance their richness. A cup of hot herbal tea or a chilled glass of sparkling wine also complements the sweet, tangy notes wonderfully without overwhelming the delicate flavors.
Creative Ways to Present
Serve these mini treats on a pretty tiered stand for parties or arrange them on tropical leaf plates for a fun, themed dessert. Wrapping each in a decorative cupcake liner or tying with a little ribbon can make them perfect for gifting or special occasions. You could even turn them into parfait layers by cutting slices into cubes and alternating with whipped cream and fruit inside glasses.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They keep their creamy texture and delicious flavor well when chilled, making them a great make-ahead dessert for busy days.
Freezing
You can freeze these cheesecakes by placing them on a baking sheet until firm, then transferring them to a freezer-safe container. Wrapped well, they freeze for up to 1 month. Thaw in the fridge overnight before serving for the best texture.
Reheating
Since these are best enjoyed chilled, reheating is not necessary, but if you prefer them slightly warmed, pop them in a low oven (around 250°F / 120°C) for a few minutes. However, be careful not to melt the cream cheese filling, or you’ll lose that lovely dense texture.
FAQs
Can I use fresh pineapple instead of canned for the Mini Pineapple Upside-Down Cheesecakes Recipe?
Absolutely! Fresh pineapple slices work beautifully and add a bright, natural sweetness. Just be sure to drain or pat them dry well to avoid excess moisture that could affect the crust.
Is it necessary to use paper liners in the muffin tin?
Paper liners make removing the cheesecakes much easier and help keep their shape. If you don’t have liners, greasing the muffin tin generously is essential to prevent sticking.
Can I make this dessert gluten-free?
Yes! Simply substitute the graham crackers with a gluten-free alternative or crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free.
How do I know when the cheesecakes are perfectly baked?
The edges should be set and slightly puffed, while the center will have a gentle jiggle. Overbaking can cause cracks and a dry texture, so aim for that slight movement in the middle.
Can I double the recipe to make more servings?
Definitely! You can double the ingredients and bake in two muffin tins or in batches. Just watch the baking time closely, as larger batches may need slight adjustments.
Final Thoughts
There’s something truly joyful about making and sharing these Mini Pineapple Upside-Down Cheesecakes Recipe with friends or family. They bring together the best of tropical sweetness, creamy indulgence, and crunchy crust in a perfectly sized treat. Whether it’s a weekend baking project or a special occasion dessert, this recipe is bound to become a cherished favorite. Give it a try and let those bright, caramelized pineapple flavors brighten your day!
Print
Mini Pineapple Upside-Down Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mini Pineapple Upside-Down Cheesecakes are delightful single-serving treats featuring a buttery graham cracker crust topped with caramelized pineapple slices and a creamy, smooth cheesecake filling. Baked to perfection, these individual cheesecakes combine tropical flavors with classic dessert elements for an irresistible indulgence perfect for any occasion.
Ingredients
Crust
- 1 cup crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Topping
- 1 can (20 oz) pineapple slices in juice, drained
- 3 tablespoons brown sugar
- 1 tablespoon unsalted butter
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Make Crust Mixture: In a small bowl, combine the crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and ground cinnamon. Mix well until evenly blended to form the crust base.
- Press Crust: Press approximately one tablespoon of the crust mixture firmly into the bottom of each muffin cup to create an even base for the cheesecakes.
- Prepare Topping: Place one pineapple slice over the crust in each muffin cup. Sprinkle each pineapple slice with 1 teaspoon of brown sugar and dot with a small piece of unsalted butter to help caramelize during baking.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or a whisk.
- Add Sugar and Eggs: Gradually add the granulated sugar to the cream cheese, mixing until fully combined. Then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate Flavorings: Stir in the vanilla extract and sour cream, mixing gently until the filling is uniform and creamy without overbeating.
- Fill Muffin Cups: Spoon the cheesecake mixture over the pineapple slices in each muffin cup, filling almost to the top to create a generous layer.
- Bake: Bake in the preheated oven at 325°F (163°C) for approximately 35-40 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool and Chill: Remove from the oven and allow the mini cheesecakes to cool in the tin for about 10 minutes. Then transfer to a wire rack to cool completely before refrigerating for at least 2 hours or until fully chilled and firm.
- Serve: Once chilled, carefully remove the paper liners and serve the mini pineapple upside-down cheesecakes chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecakes to prevent cracking or dryness; slight jiggle in the center is ideal.
- Use fresh pineapple slices if desired, but adjust sugar accordingly for sweetness.
- Allow adequate chilling time for proper setting and easier removal from liners.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
