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Mini Pineapple Upside-Down Cheesecakes

A delightful dessert that merges classic pineapple upside-down cake with creamy cheesecake, perfect for any gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup crushed pineapple, drained don’t go soggy on me!
For the Topping
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • Pineapple rings (canned or fresh), sliced one ring per cheesecake
  • Maraschino cherries for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of each cupcake liner in a muffin tin.
  3. In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Slowly add the eggs, mixing until just combined. Fold in the drained crushed pineapple.
  4. Spoon the pineapple cheesecake mixture into the lined muffin tin, filling each liner about 3/4 full.
Baking
  1. Bake in the oven for 18-20 minutes, or until the centers are just set.
Topping Preparation
  1. Melt the butter and brown sugar in a saucepan over medium heat until bubbly. Layer the pineapple rings on top of each cheesecake and drizzle with the buttery brown sugar mixture.
Chilling and Serving
  1. Let the cheesecakes cool in the muffin tin for a few minutes before transferring to the fridge to chill for at least 2 hours.
  2. Before serving, top each cheesecake with a maraschino cherry.

Notes

Chilling is crucial for flavor and ease of removal. Store leftovers in the fridge for up to 3 days. Consider adding whipped cream or toasted coconut for extra flair.