Mini Pineapple Upside-Down Cheesecakes

Why You’ll Love This Recipe

If you love the classic pineapple upside-down cake but want something more fun and portable, these mini pineapple upside-down cheesecakes are a perfect choice. They combine the tangy richness of cream cheese with the sweet, tropical taste of pineapple, creating a dessert that's both indulgent and refreshing. The buttery graham cracker crust adds just the right amount of crunch, making each bite a balanced treat of textures. Whether it's a summer gathering or a holiday feast, these cheesecakes are bound to be a crowd-pleaser.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup melted butter

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

For the Topping:

• 1 can (20 oz) pineapple chunks, drained

• ¼ cup caramel sauce

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.

2. Prepare the Crust:
   In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated. Divide the mixture evenly among the muffin cups and press it down firmly with the back of a spoon or small glass to form a sturdy base.

3. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add flavor depth.

4. Assemble the Cheesecakes:
   Spoon the cheesecake mixture into each muffin cup, filling each about three-quarters full. Gently press a few pineapple chunks into the top of each cheesecake.

5. Bake:
   Bake for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Once baked, remove from the oven and let cool completely in the muffin tin.

6. Chill and Serve:
   Refrigerate the cheesecakes for at least 4 hours or overnight to set. Just before serving, drizzle each cheesecake with caramel sauce for an added layer of sweetness. Optional: Garnish with a maraschino cherry or mint leaves for a decorative touch.

Servings and Timing

• Servings: 12 mini cheesecakes

• Total Time: 45 minutes (not including chilling time)

• Chilling Time: At least 4 hours (overnight is recommended)

Variations

• Tropical Twist: Add coconut flakes to the crust or topping for an extra tropical flavor.

• No-Caramel Option: If you prefer less sweetness, skip the caramel drizzle and top with whipped cream instead.

• Fruit Variations: Swap the pineapple for other fruits like peaches or berries for a different flavor profile.

Storage/Reheating

• Storage: Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days.

• Reheating: These cheesecakes are best served chilled, but if you'd like to warm them, remove the caramel drizzle and heat them gently in the microwave for 10-15 seconds. Add the caramel sauce after reheating.

FAQs

1. Can I use a different type of fruit for the topping?

Yes, you can swap out pineapple for other fruits like peaches, cherries, or strawberries. Make sure the fruit is drained well to avoid excess moisture.

2. Do I have to use paper liners?

While paper liners make it easier to remove the cheesecakes, you can skip them if you prefer. Just make sure to grease the muffin tin well to prevent sticking.

3. Can I make the crust ahead of time?

Yes, you can prepare the crust ahead of time and store it in the refrigerator until you're ready to assemble the cheesecakes.

4. How long should I chill the mini cheesecakes?

For the best results, chill the cheesecakes for at least 4 hours. Overnight chilling allows the flavors to fully meld.

5. Can I freeze these mini cheesecakes?

Yes, these mini cheesecakes freeze well. Place them in an airtight container and freeze for up to 1 month. Thaw them overnight in the fridge before serving.

6. Can I use a different type of crust?

Yes, you can substitute graham cracker crumbs with crushed cookies like digestive biscuits or vanilla wafers for a different flavor.

7. Is it necessary to use full-fat cream cheese?

For the creamiest texture, full-fat cream cheese is recommended. However, you can use reduced-fat cream cheese if preferred.

8. Can I make these mini cheesecakes without eggs?

Yes, you can make an egg-free version by using a substitute like a flax egg or a commercial egg replacer. The texture may vary slightly, but the flavor will still be delicious.

9. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but make sure to drain and dry it thoroughly to avoid excess moisture in the cheesecake.

10. How can I make these mini cheesecakes more visually appealing?

Add a maraschino cherry on top or a sprig of mint leaves to elevate the presentation. A little sprinkle of toasted coconut would also add a nice touch.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are the perfect combination of creamy cheesecake and tropical sweetness, all in a convenient bite-sized portion. With a buttery graham cracker crust, a tangy cheesecake filling, and a caramelized pineapple topping, they are a delightful treat for any occasion. Whether you're serving them at a party or enjoying them as an indulgent snack, these mini cheesecakes are sure to be a hit!

Print

Mini Pineapple Upside-Down Cheesecakes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Pineapple Upside-Down Cheesecakes are bite-sized tropical indulgences with a creamy, tangy cheesecake filling and a caramelized pineapple twist. A buttery graham cracker crust and a drizzle of caramel sauce complete this heavenly treat.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 45 minutes (not including chilling time)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical, American
• Diet: Vegetarian

Ingredients

1 ½ cups graham cracker crumbs

¼ cup melted butter

2 (8 oz) packages cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 can (20 oz) pineapple chunks, drained

¼ cup caramel sauce

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press the mixture into the muffin cups to form the crust.
3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Spoon the cheesecake mixture into each muffin cup, filling them about three-quarters full. Press a few pineapple chunks into the top of each cheesecake.
5. Bake for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Remove from the oven and cool completely in the muffin tin.
6. Refrigerate for at least 4 hours or overnight. Before serving, drizzle each cheesecake with caramel sauce and garnish with maraschino cherries or mint leaves, if desired.

Notes

• For an extra tropical flavor, add coconut flakes to the crust or topping.
• If you prefer a less sweet version, skip the caramel drizzle and use whipped cream instead.
• Feel free to swap the pineapple for other fruits like peaches or berries.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• These mini cheesecakes freeze well for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg