If you’re in search of a dessert that bursts with tropical flavor yet is perfectly portioned for any occasion, this Mini Pineapple Upside-Down Cheesecakes Recipe is your new best friend in the kitchen. These delightful little treats marry the sweet, caramelized goodness of pineapple upside-down cake with the creamy, tangy charm of cheesecake, all in a mini-sized indulgence. Each bite offers a buttery graham cracker crust that supports a luscious layer of pineapple topped with a rich, velvety cheesecake. It’s a celebration on a plate that’s fun to make and impossible to resist!
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the secret to making these cheesecakes shine. Each component plays a vital role in creating the right balance of texture, taste, and color, ensuring your mini desserts are as beautiful as they are scrumptious.
- 1 cup crushed graham crackers: Provides a buttery, crunchy base for the cheesecake.
- 3 tablespoons melted butter: Binds the graham crackers together and adds richness.
- 2 tablespoons brown sugar: Adds a deep caramel sweetness to the crust.
- 1/4 teaspoon ground cinnamon: Gives a warm, subtle spice that complements the pineapple.
- 1 can (20 oz) pineapple slices in juice, drained: The star ingredient with natural sweetness and juiciness.
- 3 tablespoons brown sugar (for topping): Helps caramelize the pineapple slices for that classic upside-down effect.
- 1 tablespoon unsalted butter (for topping): Adds richness and helps create a glossy, caramelized topping.
- 16 oz (450 g) cream cheese, softened: The creamy heart of the cheesecake that provides smoothness and tang.
- 2/3 cup granulated sugar: Sweetens the cheesecake filling evenly without overpowering.
- 2 large eggs: Bind the filling together and give it structure.
- 1 teaspoon vanilla extract: Enhances overall flavor with a fragrant sweetness.
- 1/2 cup sour cream: Adds moisture and a slight tang to balance the richness.
How to Make Mini Pineapple Upside-Down Cheesecakes Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325°F (163°C), so it’s ready to go. Line a 12-cup muffin tin with paper liners to ensure your mini cheesecakes pop out easily after baking. Setting these basics early makes the entire process smoother.
Step 2: Mix the Crust
In a small bowl, combine the crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and cinnamon. Mix well until the crumbs hold together when pressed, which means your crust will stay perfectly intact under the pineapple and cheesecake layers.
Step 3: Press the Crust into Cups
Press about a tablespoon of the crust mixture firmly into the bottom of each muffin cup. Taking the time to press evenly will ensure every bite has that delightful crispy crunch underneath the soft cheesecake.
Step 4: Add Pineapple and Topping
Place one pineapple slice over the crust in each cup. Sprinkle 1 teaspoon of brown sugar evenly over each pineapple slice, then dot with a small piece of butter. This combination will caramelize in the oven, bringing forward that signature golden, shiny pineapple upside-down look and flavor.
Step 5: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy, making sure there are no lumps. Gradually add the granulated sugar and keep beating until well incorporated. This smooth filling base is what makes the Mini Pineapple Upside-Down Cheesecakes Recipe so irresistibly silky.
Step 6: Incorporate the Eggs and Flavorings
Add eggs one at a time, beating after each addition for a smooth, well-mixed batter. Then stir in the vanilla extract and sour cream. These ingredients lend moisture and a perfect balance to the delicate sweetness of the dessert.
Step 7: Fill and Bake
Spoon the creamy cheesecake mixture carefully over the pineapple slices, filling each muffin cup almost to the top but leaving a small gap to avoid spilling. Bake for 25 to 30 minutes, until the centers are set with just a slight jiggle, guaranteeing a wonderfully creamy texture once cooled.
Step 8: Cool and Unmold
After baking, let the cheesecakes cool in the pan for about 10 minutes. Then gently run a knife around each cup to loosen the edges. Carefully invert each cheesecake onto a serving plate, remove the paper liners, and reveal your beautiful mini masterpieces.
Step 9: Chill Before Serving
Pop the cheesecakes into the refrigerator for at least 2 hours to chill and set completely. This resting period is key for those rich flavors to meld and the texture to firm up just right for that perfect bite.
How to Serve Mini Pineapple Upside-Down Cheesecakes Recipe
Garnishes
A light sprinkle of toasted coconut flakes or a few fresh mint leaves add a pop of freshness and texture to your Mini Pineapple Upside-Down Cheesecakes Recipe. A drizzle of caramel sauce or a dusting of powdered sugar can also elevate their presentation effortlessly.
Side Dishes
Pair these mini delights with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent finish. Light, fruit-based sides like berry compote create a tangy contrast that complements the sweetness beautifully.
Creative Ways to Present
Arrange these mini cheesecakes on a decorative platter lined with tropical leaves for a festive vibe. For parties, serve them in individual clear dessert cups topped with extra pineapple chunks and maraschino cherries to wow your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Pineapple Upside-Down Cheesecakes Recipe in an airtight container in the refrigerator. They will stay delicious and fresh for up to 4 days, making them perfect for prepping ahead or enjoying a treat over a few days.
Freezing
These mini cheesecakes freeze wonderfully. Place them on a baking sheet until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
For a just-baked warmth, you can microwave a cheesecake for 10-15 seconds, but be careful not to overheat as it can thaw the cheesecake too much. Otherwise, they’re often best enjoyed chilled to maintain that creamy consistency.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple slices work great and add a bright, natural sweetness. Just make sure to drain them well or pat dry to avoid excess moisture affecting the crust.
Is it necessary to use paper liners in the muffin tin?
Using paper liners makes removing the mini cheesecakes much easier and helps maintain their shape. If you prefer, you can grease the muffin cups well, but liners are highly recommended to keep your cheesecakes intact.
Can I substitute sour cream with another ingredient?
You can swap sour cream with Greek yogurt or crème fraîche for a similar tangy moisture. Just keep the quantity the same to preserve the texture and flavor balance.
How long do these mini cheesecakes need to chill?
Chilling for at least 2 hours is key to firm up the cheesecake so it holds together nicely when served. If you have time, chilling overnight deepens the flavors and improves the texture.
Can these be made gluten-free?
Yes! Simply use gluten-free graham crackers or substitute with crushed gluten-free cookies for the crust. Just ensure all other ingredients are gluten-free certified.
Final Thoughts
There’s something truly special about the combination of caramelized pineapple and creamy cheesecake in this Mini Pineapple Upside-Down Cheesecakes Recipe. Whether you’re hosting a summer gathering or craving a tropical-inspired treat, these little desserts will bring smiles and happy sighs from everyone around. Give this recipe a try—you might just find your new favorite way to enjoy cheesecake with a sunny twist!
Print
Mini Pineapple Upside-Down Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus 2 hours chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of pineapple with a creamy cheesecake filling and a crunchy graham cracker crust. Perfectly portioned in a muffin tin, they feature a caramelized pineapple topping that adds a delightful caramel flavor to this classic dessert.
Ingredients
Crust
- 1 cup crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Topping
- 1 can (20 oz) pineapple slices in juice, drained
- 3 tablespoons brown sugar
- 1 tablespoon unsalted butter
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Make crust mixture: In a small bowl, combine crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and cinnamon until the mixture is well blended and holds together.
- Form crusts: Press approximately one tablespoon of the crust mixture firmly into the bottom of each lined muffin cup to create an even base.
- Add pineapple topping: Place one pineapple slice on top of each crust, then sprinkle each with 1 teaspoon of brown sugar and dot with a small piece of butter to caramelize during baking.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix thoroughly to combine well.
- Add eggs and flavorings: Add eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream until evenly incorporated.
- Fill muffin cups: Spoon the cheesecake filling evenly over the pineapple slices in each cup, filling almost to the top but leaving slight room for rising.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the centers are set but still slightly jiggly to the touch to prevent overbaking.
- Cool and invert: Allow the cheesecakes to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert each cheesecake onto a plate to reveal the pineapple topping.
- Chill before serving: Gently remove the paper liners and refrigerate the mini cheesecakes for at least 2 hours to set and develop flavors before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Be careful not to overbake the cheesecakes; the slight jiggle in the center indicates perfect doneness.
- You can substitute fresh pineapple slices if preferred, just ensure they are cut to fit the muffin tin cups.
- For easier removal, consider spraying muffin liners with non-stick spray before pressing in the crust.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days and are great for make-ahead desserts.
