Name: Mini Pineapple Upside-Down Cheesecakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter, melted (for topping); 1/2 cup packed light brown sugar; 6 canned pineapple rings, halved; 12 maraschino cherries; 1 cup graham cracker crumbs; 2 tablespoons granulated sugar (for crust); 4 tablespoons unsalted butter, melted (for crust); 16 oz cream cheese, softened; 1/2 cup granulated sugar (for cheesecake); 2 large eggs; 1 teaspoon vanilla extract; 2 tablespoons sour cream

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Tropical, creamy, and irresistibly cute, these Mini Pineapple Upside-Down Cheesecakes combine the classic flavors of a pineapple upside-down cake with the rich indulgence of cheesecake. Each bite-sized dessert features a buttery graham cracker crust, velvety cheesecake center, and a caramelized pineapple-cherry topping that makes them perfect for summer gatherings or anytime I want a fruity, elegant treat.

Mini Pineapple Upside-Down Cheesecakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the topping:

¼ cup unsalted butter, melted

½ cup packed light brown sugar

6 canned pineapple rings, halved

12 maraschino cherries

For the crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the cheesecake:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons sour cream

Directions

I start by preheating the oven to 325°F (163°C). Then I line a 12-cup muffin tin with paper liners and spray them lightly with nonstick spray.

In a small bowl, I mix the melted butter and brown sugar. I spoon about 1 teaspoon of this mixture into each muffin cup.

I place half a pineapple ring over the brown sugar mixture and nestle a maraschino cherry in the center of each.

To make the crust, I stir together graham cracker crumbs, sugar, and melted butter until the texture feels like wet sand. I press about 1 tablespoon of this mixture over the pineapple in each cup, packing it down firmly.

For the cheesecake filling, I beat the cream cheese until smooth, then blend in the sugar until creamy. I beat in the eggs one at a time, then stir in vanilla and sour cream until just combined.

I spoon the cheesecake batter over the crusts, filling each nearly to the top.

I bake for 20–22 minutes, until the centers are set. After baking, I let them cool in the pan for 10 minutes, then invert them carefully onto a baking sheet or platter.

Finally, I chill them in the fridge for at least 2 hours before serving.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 22 minutes

Total Time: 42 minutes

Servings: 12 mini cheesecakes

Calories per serving: 285 kcal

Variations

I like to change things up by using crushed pineapple instead of rings for a more rustic texture. Sometimes I swap the graham cracker crust for vanilla wafers or even chocolate cookie crumbs for a deeper flavor. For a tropical twist, I add a bit of coconut extract to the cheesecake batter or sprinkle shredded toasted coconut on top after baking.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 4 days. They actually taste even better after a day of chilling. I don’t recommend reheating since the texture is best served cold. If I need to freeze them, I wrap each one tightly and freeze for up to a month—just thaw overnight in the fridge before serving.

FAQs

How do I prevent the cheesecakes from cracking?

I make sure not to overmix the batter and avoid overbaking. Also, letting them cool gradually before chilling helps prevent cracks.

Can I make these without a muffin tin?

Yes, I can use silicone molds or ramekins, but I make sure they’re oven-safe and adjust the baking time slightly if needed.

Can I use fresh pineapple instead of canned?

Absolutely, I just make sure the fresh pineapple is sliced thinly and pre-cooked slightly to soften and reduce moisture.

Do I need to invert them while they’re still warm?

Yes, inverting them after 10 minutes of cooling helps the topping release cleanly. Waiting too long can cause sticking.

Can I use low-fat cream cheese?

I can, but the texture may not be as rich and creamy. For the best results, I stick with full-fat cream cheese.

Conclusion

These Mini Pineapple Upside-Down Cheesecakes are the perfect way for me to bring a touch of summer to any occasion. They’re easy to make, stunning to serve, and full of tropical flavor in every bite. Whether I’m hosting a party or simply craving a sweet treat, this recipe never disappoints.

Recipe:

Mini Pineapple Upside-Down Cheesecakes

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Author: Cheryl
Total Time: 42 minutes
Yield: 12 mini cheesecakes
Diet: Vegetarian

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Description

Tropical, creamy, and perfectly portioned, these Mini Pineapple Upside-Down Cheesecakes combine the nostalgic charm of pineapple upside-down cake with the richness of cheesecake. They feature a buttery graham cracker crust, a smooth cheesecake center, and a caramelized pineapple-cherry topping — perfect for summer gatherings or elegant treats any time.

Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
In a small bowl, mix melted butter and brown sugar. Spoon 1 teaspoon of the mixture into each muffin cup.
Place half a pineapple ring over the brown sugar mixture and nestle a maraschino cherry in the center of each.
In another bowl, stir together graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter until it resembles wet sand. Press about 1 tablespoon into each muffin cup, over the pineapple.
Beat cream cheese until smooth. Add ½ cup sugar and beat until creamy. Add eggs one at a time, then stir in vanilla and sour cream until just combined.
Spoon cheesecake batter into each cup, nearly to the top.
Bake for 20–22 minutes, until centers are set. Let cool in the pan for 10 minutes.
Carefully invert onto a baking sheet or platter.
Chill in the fridge for at least 2 hours before serving.