Mini Pineapple Upside-Down Cheesecakes

Introduction

If you love the classic pineapple upside-down cake and are a fan of cheesecake, then you’re in for a treat with these Mini Pineapple Upside-Down Cheesecakes! Combining the sweet, tropical flavors of pineapple and the creamy, rich texture of cheesecake, these mini desserts are a fun and delicious twist on a beloved classic. Perfect for any occasion, whether it’s a family gathering, holiday party, or just a personal indulgence, these cheesecakes will be the star of the show.

Each individual cheesecake is topped with a golden, caramelized pineapple ring, just like the classic cake but in a convenient mini format. The crunchy graham cracker crust pairs perfectly with the creamy cheesecake filling, making every bite a little slice of heaven.

Ingredients (in Grams)

For the Crust

100g graham cracker crumbs
50g unsalted butter (melted)
25g brown sugar

For the Cheesecake Filling

450g cream cheese (softened)
100g granulated sugar
1 teaspoon vanilla extract
2 large eggs
120g sour cream

For the Pineapple Topping

8-10 pineapple rings (canned or fresh)
50g unsalted butter
50g brown sugar

Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Line a muffin tin with paper cupcake liners or grease it with cooking spray to ensure easy removal of the cheesecakes.

Step 2: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture is evenly combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, pressing it down firmly to form a crust.
Bake the crusts in the preheated oven for about 5-7 minutes, or until they’re golden brown. Once done, remove them from the oven and set them aside to cool.

Step 3: Make the Pineapple Topping

In a small saucepan, melt the butter over medium heat.
Add the brown sugar and stir until the sugar dissolves and the mixture becomes syrupy.
Add the pineapple rings to the saucepan and cook for about 3-5 minutes, or until the pineapple is tender and caramelized. Remove from heat and set aside.

Step 4: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Stir in the sour cream until fully combined and smooth.

Step 5: Assemble the Cheesecakes

Spoon about 3 tablespoons of the cheesecake filling over each crust in the muffin tin, spreading it into an even layer.
Place a pineapple ring (or part of a ring if you prefer smaller pieces) on top of each cheesecake.
Spoon a little bit of the caramelized pineapple topping mixture over each pineapple ring for extra sweetness and flavor.

Step 6: Bake the Cheesecakes

Bake the mini cheesecakes in the preheated oven for about 18-20 minutes or until the filling is set and the tops are lightly golden. You should be able to gently shake the pan, and the centers should not jiggle.
Let the cheesecakes cool in the muffin tin for about 10 minutes, then remove them and transfer them to a wire rack to cool completely.

Step 7: Chill and Serve

Once the mini cheesecakes have cooled to room temperature, transfer them to the refrigerator and chill for at least 2 hours or until completely set.
Before serving, you can optionally garnish with a little extra whipped cream or fresh mint for a beautiful presentation.

Nutrition Information (Per Mini Cheesecake – Based on 12 Servings)

Calories: 220 kcal
Carbohydrates: 24g
Protein: 4g
Fat: 14g
Fiber: 1g
Sugar: 16g

(Nutritional values may vary based on ingredients used.)

Tips and Tricks

1. Can I Use Fresh Pineapple?

Absolutely! While canned pineapple works great, fresh pineapple adds a fresh, vibrant flavor. Just be sure to slice it into rings or small pieces for easy topping.

2. Make Them Ahead of Time

These mini cheesecakes can be made up to 2 days in advance. Keep them covered in the refrigerator, and they’ll stay fresh and delicious for when you need them.

3. Want a Gluten-Free Option?

To make these cheesecakes gluten-free, simply swap the graham cracker crumbs for a gluten-free graham cracker alternative or another gluten-free cookie crumb option.

4. Make it a Full-Sized Cheesecake

If you don’t have a muffin tin, you can easily turn this recipe into a full-sized cheesecake. Simply double the ingredients for the filling and bake it in a greased springform pan for about 45-55 minutes at the same temperature.

Why You’ll Love These Mini Pineapple Upside-Down Cheesecakes

✅ The perfect mix of creamy cheesecake and sweet, tropical pineapple
✅ Individual serving size – no cutting required!
✅ Easy to make ahead for parties or gatherings
✅ Customizable with different fruit toppings or crust options