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:
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100 g (1 cup) graham cracker crumbs
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25 g (2 tbsp) granulated sugar
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60 g (¼ cup) unsalted butter, melted
For the cheesecake filling:
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450 g (16 oz) cream cheese, softened
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100 g (½ cup) granulated sugar
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2 large eggs
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5 ml (1 tsp) vanilla extract
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60 g (¼ cup) sour cream
For the topping:
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225 g (8 oz) pineapple rings, drained and finely chopped
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55 g (¼ cup) brown sugar
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30 g (2 tbsp) unsalted butter
Instructions
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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