Mini Pineapple Upside Down Cheesecakes

Sweet, tropical, and irresistibly creamy, these Mini Pineapple Upside Down Cheesecakes combine two classic desserts into one perfect bite-sized treat. A buttery graham cracker crust, velvety cheesecake layer, and a caramelized pineapple-cherry topping make these mini delights as beautiful as they are delicious. They’re ideal for parties, picnics, holidays, or anytime you want to impress with minimal effort.

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Why You’ll Love This Recipe
Two Classics in One – Pineapple upside down cake + cheesecake = perfection.
Mini & Portable – Great for parties and individual servings.
Easy to Make – Simple steps with big payoff.
Bright & Tropical – Perfect for summer or when you need a sunny pick-me-up.
Make Ahead – Best when chilled, so it’s great for prepping ahead.

Ingredients You’ll Need

For the Pineapple Topping:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar, packed
• 1 (20 oz) can pineapple slices, cut into small pieces
• 12 maraschino cherries, halved

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 3 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp sour cream
• 1 tbsp all-purpose flour (optional, for a slightly firmer texture)

Tools You’ll Need

• Standard muffin pan (12-count)
• Cupcake liners
• Mixing bowls
• Hand or stand mixer
• Spoon or cookie scoop
• Cooling rack

Step-by-Step Instructions

Step 1: Prep the Pan & Topping
Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
In a small bowl, mix melted butter and brown sugar.
Spoon about 1 tsp of this mixture into the bottom of each cupcake liner.
Add a few small pieces of pineapple and half a cherry on top of the sugar mixture in each cup.

Step 2: Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until sandy and moist.
Press about 1 tablespoon of the crust mixture into each liner on top of the pineapple.
Use the bottom of a small glass or spoon to compact the crust.

Step 3: Make the Cheesecake Batter
In a large bowl, beat cream cheese until smooth and fluffy.
Add sugar and mix until combined.
Beat in eggs one at a time, then mix in vanilla, sour cream, and flour if using.
Spoon cheesecake filling evenly into each muffin cup, about ¾ full.

Step 4: Bake
Bake for 18–22 minutes or until the centers are just set and slightly jiggly.
Cool in the pan for 10 minutes, then transfer to a cooling rack.
Chill in the refrigerator for at least 3 hours or overnight.

Step 5: Unmold & Serve
Once chilled, peel off liners carefully and invert each cheesecake onto a plate so the pineapple-cherry layer is on top.
Serve cold and enjoy!

Tips for the Best Mini Pineapple Upside Down Cheesecakes
Use Room Temp Ingredients – Prevents lumps and ensures a smooth filling.
Compact the Crust – Keeps it from crumbling when unwrapped.
Chill Fully – Cheesecakes need to set completely before unmolding.
Invert with Care – Gently peel and flip for a clean presentation.
Use Fresh Fruit – Fresh pineapple can be substituted, just chop finely and sauté briefly with brown sugar and butter.

Serving Suggestions
Topped with Whipped Cream – Adds a light, creamy finish.
Drizzled with Caramel Sauce – Extra indulgence for special occasions.
Sprinkled with Toasted Coconut – Boosts the tropical flair.
With a Side of Berries – Adds color and freshness to your plate.

How to Store & Reheat

Storing:

• Refrigerate: Keep in an airtight container for up to 5 days.
• Freeze: Wrap each cheesecake tightly and freeze for up to 1 month. Thaw in the fridge overnight.

Reheating:

• Not recommended. These are best served cold or at room temperature.

Frequently Asked Questions

1. Can I make these without cupcake liners?
It’s not recommended—they help with unmolding. Use silicone liners if avoiding paper.

2. What if I don’t have graham crackers?
Use crushed vanilla wafers, digestive biscuits, or even shortbread cookies.

3. Can I make them gluten-free?
Yes, just use gluten-free graham crackers and check all other ingredients for gluten.

4. Do I need a water bath?
Nope! The mini size bakes evenly and gently without one.

5. Can I use a mini muffin tin?
Yes, but reduce the baking time to 10–12 minutes and use finely chopped fruit.

Final Thoughts
These Mini Pineapple Upside Down Cheesecakes are a delightful twist on two timeless desserts. They’re simple to make, stunning to serve, and bursting with sweet tropical flavor. Whether you’re hosting a brunch, celebrating a birthday, or just satisfying your sweet tooth, these little cheesecakes are guaranteed to impress.

Give them a try and share your sunny dessert creations online—I’d love to see your sweet success!

Preparation Time: 20 minutes
Baking Time: 20 minutes
Chilling Time: 3 hours
Cuisine: American Tropical-Inspired

Nutritional Information (Per Cheesecake):
Calories: 290 | Protein: 4g | Carbohydrates: 24g | Fat: 20g | Sugar: 17g | Sodium: 160mg

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