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.
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.