If you’re craving something sweet, creamy, and just a little bit fancy, let me introduce you to Mini Pineapple Upside-Down Cheesecakes. These adorable tropical desserts bring together two classics: the rich, tangy flavor of mini cheesecakes and the caramelized magic of pineapple upside-down cake. Perfect for summer parties, baby showers, or simply treating yourself on a Tuesday night, these pineapple treats are small in size but big on flavor.
The best part? They’re baked in a muffin tin, making them ideal for individual servings that feel extra special with minimal fuss.
Why You’ll Love These Mini Pineapple Upside-Down Cheesecakes
This dessert is a sunshine-filled escape in every bite. The creamy cheesecake base pairs beautifully with the sweet, buttery pineapple topping. And because they’re mini, there’s no need to worry about slicing or serving—just peel back the liner and dig in. If you love a good tropical dessert, this recipe will win your heart (and your guests’) in no time.
Ingredients
For the crust:
- 100 g (1 cup) graham cracker crumbs
- 25 g (2 tbsp) granulated sugar
- 60 g (¼ cup) unsalted butter, melted
For the cheesecake filling:
- 450 g (2 × 8 oz) cream cheese, softened
- 100 g (½ cup) granulated sugar
- 2 large eggs
- 5 ml (1 tsp) vanilla extract
- 60 g (¼ cup) sour cream
For the topping:
- 225 g (8 oz) pineapple rings, drained and chopped
- 55 g (¼ cup) brown sugar
- 30 g (2 tbsp) unsalted butter
How to Make Mini Pineapple Cheesecake Heaven
- Prep the oven: Preheat to 325°F (163°C). Line a muffin tin with paper liners and lightly grease them.
- Make the crust: Combine graham crumbs, sugar, and melted butter. Press into each muffin cup. Bake for 5 minutes and let cool.
- Mix the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
- Add the batter: Spoon the cheesecake filling over the cooled crusts, almost to the top.
- Cook the topping: Melt butter in a saucepan. Add brown sugar and chopped pineapple. Cook for 2–3 minutes until glossy.
- Top and bake: Spoon the pineapple mixture onto each cheesecake. Bake for 20–25 minutes, until centers are set.
- Chill out: Cool in pan for 10 minutes, then refrigerate for at least 2 hours.
- Serve: Once chilled, remove liners and serve as is or with a dollop of whipped cream.
Tips for Cheesecake Success
- Make sure your cream cheese is at room temp for a silky filling.
- Don’t overmix the batter—too much air can cause cracks.
- Let them chill completely for the best texture.
- Add a cherry on top for a classic upside-down cake look!
A Taste of the Tropics in Every Bite
I first made these for a backyard luau and let me tell you, they disappeared faster than the pineapple punch. They’re sweet, creamy, and just tropical enough to transport you somewhere with swaying palm trees and no dishes to do. These mini cheesecakes are now a summer staple in my kitchen and a favorite request from friends and family.
Even better? They’re make-ahead friendly, so you can focus on the fun instead of dessert duty.
What to Serve with These Pineapple Beauties
Pair these with iced tea, coconut cocktails, or tropical fruit kabobs for the full island vibe. They also shine as part of a dessert spread with other mini treats like lemon bars or chocolate truffles. Light, bright, and perfectly portioned, they’re a lovely way to end a meal.
How to Store Your Mini Cheesecakes
Keep them in an airtight container in the fridge for up to 5 days. If stacking, place parchment between layers to keep the pineapple topping intact. You can also freeze them (sans liners) for up to a month—just thaw overnight in the fridge before serving.
FAQs
Can I use fresh pineapple?
Yes! Just make sure to chop it finely and cook it down slightly with the butter and sugar.
Do I have to use liners?
Liners make them easy to remove, but silicone molds work too.
Can I make them ahead of time?
Absolutely. They’re even better the next day after chilling.
Can I use low-fat cream cheese?
You can, but full-fat gives the best texture and richness.
Bite-Sized Bliss
Mini Pineapple Upside-Down Cheesecakes are the ultimate tropical dessert for when you want something special without the stress. Easy to make, fun to eat, and guaranteed to wow a crowd, these pineapple treats are sunshine in a bite. Make them once, and they’ll be on repeat all summer long.
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Mini Pineapple Upside-Down Cheesecakes
- Total Time: 2 hours 55 minutes (includes chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Mini Pineapple Upside-Down Cheesecakes combine the creamy richness of cheesecake with the tropical sweetness of caramelized pineapple. Baked in muffin tins for perfect individual portions, they’re a crowd-pleasing dessert that’s fun, flavorful, and easy to prepare—ideal for summer parties, potlucks, or any occasion that calls for a little sunshine.
Ingredients
For the crust:
-
100 g (1 cup) graham cracker crumbs
-
25 g (2 tbsp) granulated sugar
-
60 g (¼ cup) unsalted butter, melted
For the cheesecake filling:
-
450 g (16 oz) cream cheese, softened
-
100 g (½ cup) granulated sugar
-
2 large eggs
-
5 ml (1 tsp) vanilla extract
-
60 g (¼ cup) sour cream
For the topping:
-
225 g (8 oz) pineapple rings, drained and finely chopped
-
55 g (¼ cup) brown sugar
-
30 g (2 tbsp) unsalted butter
Instructions
-
Preheat oven to 325°F (163°C) and line a muffin tin with paper liners. Lightly grease the liners.
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Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner. Bake for 5 minutes, then let cool.
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In a bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
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Spoon cheesecake batter over crusts, filling nearly to the top.
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In a small pan, melt butter. Add brown sugar and chopped pineapple. Cook for 2–3 minutes until glossy.
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Spoon pineapple topping onto each cheesecake.
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Bake for 20–25 minutes until centers are set.
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Cool in the pan for 10 minutes, then chill in the refrigerator for at least 2 hours.
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Remove liners and serve. Optional: top with whipped cream or a cherry.
Notes
Bring cream cheese to room temperature for the smoothest filling.
Avoid overmixing the batter to prevent cracking.
Let chill fully for best texture and flavor.
Fresh pineapple can be used—cook it slightly to soften.
Store in the fridge or freeze (without liners) for later.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American