Mini Pineapple Upside-Down Cheesecakes Recipe

Mini Pineapple Upside-Down Cheesecakes combine the rich, creamy goodness of cheesecake with the tropical sweetness of pineapple, creating a delightful treat that’s perfect for any occasion. This recipe adds a fun twist by making individual-sized cheesecakes that are easy to serve and enjoy. The combination of buttery crust, smooth cheesecake filling, and a caramelized pineapple topping is irresistible.

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup sour cream

For the pineapple topping:

• 1/2 cup canned pineapple rings, drained and chopped
• 2 tablespoons butter
• 1/4 cup brown sugar

Prep Time

Prep time: 20 minutes
Cook time: 30-35 minutes
Chill time: 2 hours

Instructions

1. Prepare the crust: Preheat the oven to 325°F (163°C). In a medium-sized bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until the mixture is combined. Spoon about a tablespoon of the crumb mixture into each cup of a muffin tin lined with paper liners. Press down gently to form an even crust layer. Bake for 5-7 minutes, then remove from the oven and set aside.

2. Make the pineapple topping: In a small pan, melt the butter over medium heat. Add the chopped pineapple and brown sugar, stirring occasionally. Let the mixture cook for 5-7 minutes, until the sugar has dissolved, and the pineapple becomes slightly caramelized. Remove from heat and set aside.

3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until fully combined. Add the eggs, one at a time, beating after each addition. Finally, mix in the sour cream until the cheesecake batter is smooth and creamy.

4. Assemble the mini cheesecakes: Spoon the cheesecake mixture into each muffin cup, filling each about 3/4 full. Top each with a spoonful of the pineapple topping, ensuring that the pineapple is evenly distributed.

5. Bake the cheesecakes: Place the muffin tin in the oven and bake for 30-35 minutes. The cheesecakes are done when the edges are set, but the centers still jiggle slightly. Allow them to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

6. Chill and serve: Once the mini pineapple cheesecakes are completely cool, transfer them to the refrigerator and let them chill for at least 2 hours. Before serving, carefully remove the cheesecakes from the muffin tin and peel off the paper liners.

These Mini Pineapple Upside-Down Cheesecakes are perfect for a party or a special treat. Their individual portions make them ideal for guests to enjoy without worrying about slicing a large cake. Whether you’re a fan of Pineapple Cheesecake or simply love the flavor of a classic Pineapple Upside Down Cake, these mini cheesecakes offer the best of both worlds in one delicious bite.