Description
These Mini Pineapple Upside Down Cheesecakes are a delicious twist on the classic dessert! Creamy cheesecake topped with caramelized pineapple, brown sugar, and a maraschino cherry, all served in individual portions for a fun and festive treat!
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the pineapple topping:
- 1 can (20 oz) pineapple rings, drained and cut into small pieces
- 1/4 cup packed brown sugar
- 2 tbsp unsalted butter
- Maraschino cherries for garnish (optional)
Instructions
-
Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each cavity of a muffin tin or mini cheesecake pan. Bake for 5-7 minutes until slightly golden. Remove from the oven and set aside to cool. -
Make the cheesecake filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated. -
Assemble the mini cheesecakes:
Spoon about 2-3 tablespoons of the cheesecake filling over the cooled crusts in the muffin tin. Tap the pan gently to level the filling.
Bake for 18-22 minutes, or until the cheesecakes are set and slightly puffed. The centers should be just slightly jiggly. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. -
Prepare the pineapple topping:
In a small skillet, melt the butter over medium heat. Add the pineapple pieces and brown sugar, stirring occasionally, until the pineapple is soft and the sugar has melted into a syrup (about 5-7 minutes). Remove from heat and set aside. -
Assemble the mini upside-down cheesecakes:
Once the cheesecakes have cooled, spoon a generous amount of the pineapple mixture on top of each cheesecake. Garnish with a maraschino cherry if desired. -
Serve:
Chill the cheesecakes in the refrigerator for at least 2 hours before serving to let the flavors set.
Notes
- If you don’t have a mini cheesecake pan, you can use a regular muffin tin, but you may need to adjust the baking time.
- For a lighter version, you can substitute the heavy cream with milk and use reduced-fat cream cheese.
- These cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg