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.

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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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 1/2 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.

Notes

Use crushed pineapple for a rustic variation.

Swap graham cracker crust with vanilla wafers or chocolate cookie crumbs.

Add coconut extract to the batter or top with toasted coconut for a tropical twist.

Store in an airtight container in the fridge for up to 4 days.

Freeze individually wrapped for up to 1 month; thaw overnight before serving.

Do not reheat—best served cold.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 285
Sugar: 20g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 4g
Cholesterol: 65mg