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Mini Pineapple Upside-Down Cheesecakes

These delightful mini cheesecakes combine a buttery graham cracker crust, a velvety cheesecake filling, and a caramelized pineapple topping, perfect for any tropical-themed dessert!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
For the Pineapple Topping
  • 1 can (20 oz) sliced pineapple, drained
  • 1/3 cup brown sugar
  • Maraschino cherries for garnish optional, for garnish

Method
 

Preparation of Crust
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix together graham cracker crumbs, melted butter, and brown sugar until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a cupcake pan lined with paper liners.
Making the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth.
  2. Gradually add in granulated sugar and vanilla extract, mixing until combined.
  3. Add the eggs, one at a time, mixing just until incorporated.
Assemble and Bake
  1. Spoon cheesecake filling over the prepared crust in the cupcake pan, filling them about three-quarters full.
  2. In a skillet, melt the 1/3 cup of brown sugar over medium heat, then add the pineapple slices and let them caramelize for about 5 minutes.
  3. Place a slice of caramelized pineapple on top of each cheesecake filling.
Baking
  1. Bake for 20-25 minutes, or until the cheesecakes are slightly set with centers having a little jiggle.
  2. Cool at room temperature for about 30 minutes before transferring to the fridge for at least 2 hours.
Serving
  1. Remove the paper liners, plate the cheesecakes, and serve.

Notes

These mini cheesecakes can be made a day in advance. Store them covered in the fridge to improve flavor. Experiment with toppings like shredded coconut or toasted nuts for extra crunch.