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THE RECIPE: Mini Pineapple Upside Down Cheesecakes

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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.

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