These Mini Pineapple Upside Down Cheesecakes are the perfect bite-sized dessert that combines the tropical sweetness of pineapple with a creamy, decadent cheesecake base. Topped with caramelized pineapple and a maraschino cherry, these cheesecakes are ideal for any occasion, offering a delicious twist on the classic pineapple upside-down cake. Whether you’re hosting a party or just craving a sweet treat, these individual-sized delights will surely impress!
Ingredients
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1/2 cup granulated sugar
2 (8 oz) packages cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup crushed pineapple, drained
1/4 cup brown sugar, packed
6 maraschino cherries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly.
In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about a tablespoon of the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Divide the cheesecake batter evenly among the muffin cups, filling them about three-quarters full.
In a small bowl, combine the crushed pineapple and brown sugar. Spoon a tablespoon of the pineapple mixture over each cheesecake, spreading it evenly.
Bake for 20-25 minutes, or until the centers are set and slightly golden. Remove from the oven and let cool to room temperature.
Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight.
Before serving, top each cheesecake with a maraschino cherry.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Chilling Time: 2 hours (or overnight)
Total Time: 2 hours 40 minutes
Servings: 12 servings
Variations
Tropical Twist: Add a few pieces of diced mango or coconut flakes to the topping for an extra tropical flavor.
Crust Alternatives: For a gluten-free option, substitute the graham cracker crumbs with gluten-free crackers or crushed almonds.
Flavored Cheesecake: Add a teaspoon of cinnamon or nutmeg to the cheesecake batter to give it a cozy, spiced flavor.
Mini Pineapple Upside Down Cakes: Skip the cheesecake batter and make these with a basic sponge cake batter instead.
Storage/Reheating
Storage: These Mini Pineapple Upside Down Cheesecakes can be stored in the refrigerator for up to 3 days in an airtight container.
Reheating: While they are best enjoyed cold, you can gently reheat them in the microwave for about 10-15 seconds if you prefer them warm.
FAQs
How do I know when my cheesecakes are done?
The cheesecakes are done when the centers are set and slightly golden. They should not jiggle too much when gently tapped.
Can I make these cheesecakes in advance?
Yes, you can make them a day or two ahead. Just make sure to refrigerate them for at least 2 hours or overnight before serving.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but you’ll need to cook it down a bit to release excess moisture. Drain well before using.
Can I freeze these Mini Pineapple Upside Down Cheesecakes?
While I recommend enjoying them fresh, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and foil before freezing.
Can I make these without the maraschino cherries?
Definitely! If you’re not a fan of maraschino cherries, you can skip them or top the cheesecakes with another fruit like a slice of fresh pineapple or a strawberry.
Conclusion
These Mini Pineapple Upside Down Cheesecakes are a fun and tropical twist on a classic dessert, making them perfect for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a sweet pineapple topping, they’re sure to impress. Whether you’re serving them at a party or enjoying them on your own, they’re a delightful treat that I’m sure you’ll love!
Recipe:
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Mini Pineapple Upside Down Cheesecakes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Mini Pineapple Upside Down Cheesecakes combine the tropical sweetness of pineapple with a creamy, decadent cheesecake base, topped with caramelized pineapple and a maraschino cherry. Perfect for any occasion, these individual-sized treats are both adorable and delicious.
Ingredients
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 teaspoons sugar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup crushed pineapple, drained
1/4 cup brown sugar, packed
6 maraschino cherries
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly.
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about a tablespoon of the mixture into the bottom of each muffin cup to form a crust.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
- Divide the cheesecake batter evenly among the muffin cups, filling them about three-quarters full.
- In a small bowl, combine the crushed pineapple and brown sugar. Spoon a tablespoon of the pineapple mixture over each cheesecake, spreading it evenly.
- Bake for 20-25 minutes, or until the centers are set and slightly golden. Remove from the oven and let cool to room temperature.
- Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight.
- Before serving, top each cheesecake with a maraschino cherry.
Notes
Tropical Twist: Add a few pieces of diced mango or coconut flakes to the topping for an extra tropical flavor.
Crust Alternatives: For a gluten-free option, substitute the graham cracker crumbs with gluten-free crackers or crushed almonds.
Flavored Cheesecake: Add a teaspoon of cinnamon or nutmeg to the cheesecake batter to give it a cozy, spiced flavor.
Mini Pineapple Upside Down Cakes: Skip the cheesecake batter and make these with a basic sponge cake batter instead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
