Mini Pineapple Upside Down Cheesecakes

There’s something undeniably nostalgic about a pineapple upside down cake—the glossy caramelized fruit, the rich golden color, and that sweet tropical aroma. But imagine capturing all that magic in a perfectly portioned cheesecake bite. That’s exactly what these Mini Pineapple Upside Down Cheesecakes deliver. Inspired by my aunt’s famous summer dessert table, these little treats are perfect for BBQs, garden parties, or anytime you crave something fresh, fruity, and indulgent.

These cheesecakes blend the creamy richness of traditional cheesecake with the sweet, tangy brightness of pineapple in a handheld dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

• Perfect for summer: Light, fruity, and refreshing
• Individual portions: Great for parties and easy serving
• Stunning presentation: Caramelized pineapple and cherry topping adds visual wow
• Freezer-friendly: Make ahead and freeze for easy entertaining

Ingredients

For the Topping:

• ½ cup light brown sugar
• ¼ cup unsalted butter, melted
• 6 pineapple rings (fresh or canned)
• 6 maraschino cherries

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

Step 1: Preheat and Prep

1. Preheat oven to 325°F (163°C).
2. Line a 12-cup muffin tin with paper liners or silicone cups.
3. Spray lightly with nonstick cooking spray to prevent sticking.

Step 2: Create the Pineapple Topping

1. In a small bowl, mix brown sugar and melted butter.
2. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.
3. Cut pineapple rings to fit the base of each cup (you can quarter them).
4. Place a pineapple piece and a cherry in the center of each cup.

Step 3: Make the Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Press about 1½ tablespoons of the mixture over the pineapple layer in each cup.
3. Use a spoon or your fingers to gently press down and compact the crust.

Step 4: Make the Cheesecake Filling

1. Beat the softened cream cheese and sugar until smooth.
2. Add eggs, one at a time, mixing after each addition.
3. Mix in vanilla extract, sour cream, and optional pineapple juice until creamy.
4. Divide the cheesecake filling evenly among the muffin cups (they’ll be almost full).

Step 5: Bake and Chill

1. Bake for 18–22 minutes, or until centers are just set.
2. Let cool at room temperature, then chill in the refrigerator for at least 2 hours (overnight is best).
3. Before serving, gently remove liners and flip each cheesecake upside down to reveal the beautiful pineapple cherry topping.

Serving Suggestions

• Garnish with fresh mint for a pop of color.
• Serve alongside coconut whipped cream for a tropical twist.
• Pair with iced tea, lemonade, or even a light pineapple sangria!

Tips & Variations

• Mini Muffin Version: Use a mini muffin pan for bite-sized cheesecake poppers.
• Add Coconut: Stir ¼ cup shredded coconut into the crust for an island-inspired flair.
• Go Fresh: Use fresh pineapple for a brighter, less sweet flavor profile.
• Vegan Option: Substitute dairy-free cream cheese, plant-based butter, and egg replacers.

Mini Pineapple Upside Down Cheesecakes Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge.

Nutrition (Per Cheesecake)

• Calories: 260
• Carbs: 23g
• Protein: 4g
• Fat: 17g
• Sugar: 16g

FAQs

Mini Pineapple Upside Down Cheesecakes

These mini pineapple upside down cheesecakes combine buttery brown sugar topping, sweet pineapple, and creamy cheesecake in an adorable, individual dessert perfect for summer parties or make-ahead treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Chill Time 2 hours hrs

Total Time 42 minutes mins

Course Cheesecake, Dessert

Cuisine American, Tropical

Servings 12 mini cheesecakes

Calories 260 kcal

Equipment

• 12-cup muffin tin
• Hand Mixer or Stand Mixer
• Mixing bowls
• Measuring Cups and Spoons
• Spatula
• Nonstick Cooking Spray

Ingredients

  

For the Topping

• 1/2 cup light brown sugar
• 1/4 cup unsalted butter melted
• 6 pineapple rings fresh or canned
• 6 maraschino cherries

For the Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter melted

For the Cheesecake Filling

• 16 oz cream cheese softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 tablespoon pineapple juice optional

Instructions

 

• Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with liners or silicone cups. Spray lightly with nonstick spray.
• Mix brown sugar and melted butter. Spoon about 1 tbsp into the bottom of each muffin cup.
• Cut pineapple rings to fit in the muffin cups. Place a pineapple piece and one cherry in the center of each cup.
• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press 1½ tbsp of crust mixture over the pineapple in each cup. Compact gently.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and pineapple juice if using.
• Fill each cup with cheesecake filling, nearly to the top.
• Bake for 18–22 minutes or until centers are set. Cool completely at room temperature.
• Chill in the refrigerator for at least 2 hours or overnight.
• Before serving, remove liners and flip upside down to reveal the pineapple-cherry top.

Notes

For a mini version, use a mini muffin tin and reduce baking time by 5–7 minutes. Add shredded coconut to the crust for extra tropical flair.

Keyword mini cheesecakes, party dessert, pineapple upside down, Summer dessert