Mini Pineapple Upside-Down Cheesecake

Indulge in the tropical delight of Mini Pineapple Upside-Down Cheesecakes—an elegant fusion of the classic pineapple upside-down cake and creamy cheesecake. These individual desserts feature a sweet and tangy pineapple topping, buttery graham cracker crust, and smooth cheesecake layer, all baked into perfect single servings. They’re ideal for parties, potlucks, or just treating yourself to something extraordinary.

Why You’ll Love This Recipe

• Perfectly Portioned: These cheesecakes are baked in muffin tins, offering an individual serving that’s great for entertaining or portion control.
• Tropical Flavor: The caramelized pineapple and cherry topping provide a burst of fruity sweetness that beautifully complements the rich cheesecake.
• Easy to Make: Despite their impressive appearance, these mini desserts are surprisingly simple to prepare.
• Customizable: You can tweak the crust, filling, or topping to suit different preferences or dietary needs.
• Visually Stunning: The vibrant pineapple and cherry topping make these mini cheesecakes a show-stopping addition to any dessert table.

Ingredients

• Crushed graham crackers
• Granulated sugar
• Unsalted butter
• Cream cheese
• Sour cream
• Eggs
• Vanilla extract
• Pineapple rings
• Maraschino cherries
• Brown sugar

Directions

1. Prepare the Muffin Tin
   Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Create the Topping
   In a small saucepan, melt brown sugar and butter over low heat until combined. Spoon a small amount of the mixture into the bottom of each muffin cup. Place a pineapple ring over the sugar mixture, cutting it to fit if necessary, and add a maraschino cherry in the center.
3. Make the Crust
   In a bowl, combine crushed graham crackers, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press a spoonful of the crust mixture firmly over the pineapple layer in each muffin cup.
4. Prepare the Cheesecake Filling
   In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and eggs, one at a time, mixing until fully incorporated. Avoid overmixing to prevent air bubbles.
5. Assemble the Cheesecakes
   Pour the cheesecake batter over the prepared crust in each muffin cup, filling almost to the top. Gently tap the pan on the counter to release any air bubbles.
6. Bake
   Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the centers are set but slightly jiggly. Remove from the oven and allow the cheesecakes to cool in the tin for about 10 minutes.
7. Chill
   Transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.
8. Serve
   Gently remove the cheesecakes from the muffin tin, peeling off the liners if used. Flip them upside-down so the pineapple topping is on display. Serve chilled and enjoy!

Variations

• Crust Alternatives: Substitute graham crackers with crushed vanilla wafers, gingersnaps, or gluten-free cookies for different flavor profiles.
• Fruit Options: Use fresh pineapple instead of canned, or try other fruits like peaches, mangoes, or even berries.
• Cheesecake Flavors: Add a hint of coconut extract or rum to the cheesecake batter for a tropical twist.
• Toppings: Swap maraschino cherries for fresh cherries, blueberries, or candied nuts for a unique look and taste.
• Low-Calorie Option: Use reduced-fat cream cheese, sour cream, and a sugar substitute to lighten the recipe.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 45 minutes
• Servings: 12 mini cheesecakes

Storage/Reheating

• Refrigeration: Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual cheesecakes tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: These are best served cold, so reheating is unnecessary. However, if you prefer a slightly warm dessert, microwave for 10 seconds on low power.

FAQs

Can I make these ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.

Can I use a different type of cheese for the filling?

While cream cheese is the traditional choice, mascarpone can be used for a slightly richer and creamier texture.

Do I need a water bath for this recipe?

No, the small size of these cheesecakes eliminates the need for a water bath.

Can I skip the cherry topping?

Absolutely! The cherry is optional and can be replaced or omitted.

What’s the best way to crush graham crackers?

Use a food processor for fine crumbs or place the crackers in a sealed plastic bag and crush them with a rolling pin.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and ensure the cheesecakes cool gradually to prevent cracks.

Can I use silicone muffin molds?

Yes, silicone molds work well and make it easier to remove the cheesecakes.

Can I double this recipe?

Yes, simply double the ingredients and bake in batches or use additional muffin tins.

How do I know when the cheesecakes are done baking?

The centers should be set but slightly jiggly; they’ll firm up as they cool.

Can I add whipped cream as a topping?

Yes, a dollop of whipped cream adds an extra layer of indulgence and complements the fruity topping.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are a delightful blend of classic flavors and creamy textures, all wrapped up in an individual dessert. Perfect for any occasion, they’re as visually stunning as they are delicious. With easy preparation and customizable options, these cheesecakes are a must-try for dessert lovers. So gather your ingredients and treat yourself to a taste of the tropics—one bite at a time!

Print