why make this recipe

Mini Pineapple Upside-Down Cheesecakes are a fun twist on the classic dessert. They combine the creamy goodness of cheesecake with the sweet, tropical taste of pineapple. Baking them in individual servings makes them perfect for sharing at parties or enjoying as a personal treat. These little delights are sure to impress your guests and satisfy your sweet tooth!

how to make Mini Pineapple Upside-Down Cheesecakes

Ingredients:

1 1/2 cups graham cracker crumbs: Graham cracker crumbs provide a slightly sweet, crunchy base that complements the creamy cheesecake. You can use store-bought crumbs or crush whole graham crackers yourself for a fresher taste.
1/4 cup melted butter: Butter binds the crumbs together, creating a firm crust that holds its shape.
2 (8 oz) packages cream cheese, softened: Cream cheese is the star of the show, giving the cheesecake its rich, velvety texture. Be sure to use full-fat cream cheese for the best flavor.
1/2 cup granulated sugar: Sugar sweetens the cream cheese filling, balancing the tangy richness.
2 large eggs: Eggs help bind the ingredients and give the cheesecake its structure.
1 tsp vanilla extract: Vanilla enhances the sweetness and adds a lovely aromatic quality to the cheesecake.
1 can (20 oz) pineapple chunks, drained: Pineapple is the tropical crown of this dessert. Make sure to thoroughly drain and dry the pineapple chunks to prevent them from adding excess moisture to the cheesecake.
1/4 cup caramel sauce: A drizzle of caramel sauce adds a luscious, buttery sweetness that elevates the flavors of the pineapple and cheesecake. You can use store-bought caramel or make your own.

Directions:

Preheat the Oven: Start by heating your oven to 325°F (160°C).
Prepare the Crust: Mix graham cracker crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of a muffin tin lined with paper liners to form the crust.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Assemble the Cheesecakes: Place a few pineapple chunks on top of the crusts in the muffin tin, then pour the cheesecake filling over the pineapple, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for about 20-25 minutes until the cheesecakes are set but still slightly jiggly in the center.
Chill and Serve: Let them cool at room temperature before refrigerating for at least 2 hours. Serve chilled, topped with a drizzle of caramel sauce.

how to serve Mini Pineapple Upside-Down Cheesecakes

To serve these delightful cheesecakes, remove them from the muffin tin and carefully peel away the paper liners. You can add an extra touch by drizzling some caramel sauce on top before serving. They are great for parties or casual desserts and can be enjoyed on their own or with a scoop of ice cream.

how to store Mini Pineapple Upside-Down Cheesecakes

Store any leftover cheesecakes in an airtight container in the refrigerator for up to three days. If you need to keep them longer, consider freezing them. Wrap each mini cheesecake individually in plastic wrap, then place them in a freezer-safe container for up to one month. Thaw in the refrigerator before serving.

tips to make Mini Pineapple Upside-Down Cheesecakes

Make sure the cream cheese is softened to room temperature for a smoother filling.
Do not overmix the filling to prevent air bubbles that can lead to cracks.
Experiment with other fruits like peaches or cherries for a different flavor.
Always drain the pineapple thoroughly to avoid excess moisture in the filling.

variation

For a richer flavor, swap some of the cream cheese for mascarpone cheese. You can also add a pinch of coconut flakes for a tropical twist.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just make sure to cut it into small chunks and remove excess moisture.

How do I know when the cheesecakes are done baking?

The cheesecakes should be set around the edges and have a slight jiggle in the center. They will firm up as they cool.

Can I make these cheesecakes in advance?

Absolutely! These cheesecakes can be made a day in advance. Just keep them chilled in the refrigerator until you’re ready to serve.

Mini Pineapple Upside-Down Cheesecakes

Print Recipe

Delightful mini cheesecakes infused with tropical pineapple and creamy goodness, perfect for parties or personal treats.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce

Instructions

Preheat your oven to 325°F (160°C).
Mix graham cracker crumbs and melted butter in a bowl, then press this mixture into the bottom of a muffin tin lined with paper liners to form the crust.
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
Place a few pineapple chunks on top of the crusts in the muffin tin, then pour the cheesecake filling over the pineapple, filling each cup about 3/4 full.
Bake in the preheated oven for about 20-25 minutes until set but slightly jiggly in the center.
Let them cool at room temperature before refrigerating for at least 2 hours. Serve chilled, topped with caramel sauce.

Notes

Make sure the cream cheese is softened to room temperature for a smoother filling. Do not overmix to prevent cracks. Experiment with different fruits for variation.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 26g
Sodium: 300mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: cheesecake, pineapple, dessert, mini desserts, baking