Description

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.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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!

Notes

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.

Prep Time: 20 minutes
Cuisine: American Tropical-Inspired