Mini Pineapple Upside‑Down Cheesecakes – Tropical, Creamy & Irresistible
Introduction
These Mini Pineapple Upside‑Down Cheesecakes are a playful twist on two classics: pineapple upside‑down cake and creamy cheesecake. With caramelized pineapple and cherries at the base, a buttery graham cracker crust, and smooth cheesecake filling, they’re the perfect mini dessert for parties, holidays, or anytime you want a tropical treat.
Why You’ll Love This Recipe
Individual servings: Perfect for parties or portion control.
Tropical flavor: Pineapple + cherry + cheesecake = paradise.
Easy prep: Made in a muffin tin with simple ingredients.
Show‑stopping presentation: Flip to reveal a glossy fruit topping.
Ingredients (Makes ~12 minis)
Topping
¼ cup unsalted butter, melted
½ cup brown sugar
6 canned pineapple rings (cut to fit)
6 maraschino cherries, halved
Crust
¾ cup graham cracker crumbs
2 tbsp sugar
3 tbsp melted butter
Cheesecake Filling
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream (optional, for extra creaminess)
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 325°F (163°C). Line or grease muffin tin.
Step 2: Add Topping
In each cup, add 1 tsp melted butter + 1 tsp brown sugar. Place pineapple piece and cherry half.
Step 3: Make Crust
Mix graham crumbs, sugar, and butter. Press ~1 tbsp over fruit layer. Bake 5 minutes, cool.
Step 4: Make Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Step 5: Bake
Spoon filling into cups, nearly to top. Bake 18–22 minutes until set. Cool 10 minutes, loosen edges, then chill 2+ hours.
Step 6: Flip & Serve
Flip onto platter to reveal caramelized pineapple‑cherry topping. Garnish if desired.
Tips & Tricks
Fruit fit: Cut pineapple into quarters for perfect muffin tin size.
Extra caramelization: Broil briefly after flipping for glossy finish.
Storage: Refrigerate up to 4 days.
Make ahead: Chill overnight for best flavor.
Variations
Coconut Twist: Add shredded coconut to crust.
Tropical Mix: Use mango or peaches instead of pineapple.
Chocolate Drizzle: Add melted white or dark chocolate before serving.
Festive Flair: Garnish with whipped cream and mint leaves.
Serving Ideas
Serve on a tiered tray for parties.
Pair with piña coladas or iced tea.
Garnish with toasted coconut flakes.
Present with tropical flowers for a summer vibe.
FAQs
Q: Can I use fresh pineapple?
Yes, just slice thinly to fit muffin cups.
Q: Can I skip the sour cream?
Yes, but it adds extra creaminess.
Q: Can I freeze these?
Yes, freeze unfrosted minis up to 2 months.
Recipe Details
Prep Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 2 hours+
Total Time: ~3 hours
Yield: 12 mini cheesecakes
Final Thoughts
These Mini Pineapple Upside‑Down Cheesecakes are tropical, creamy, and bite‑sized delights. With their caramelized fruit topping and smooth cheesecake filling, they’re a dessert that’s as fun to make as it is to eat.