Introduction

These Mini Pineapple Upside Down Cheesecakes combine tropical pineapple sweetness with creamy, rich cheesecake in a perfectly portioned treat. With a crunchy graham cracker crust and a luscious caramel drizzle, they’re an irresistible dessert for any occasion.

The image shows four small round cheesecakes on a white plate, placed on a white marbled surface. Each cheesecake has three visible layers: the bottom layer is a crumbly light brown crust, the middle layer is a creamy, pale yellow cheesecake filling with a smooth texture, and the top layer features a glossy caramelized pineapple ring with a shiny deep amber glaze in the center. The pineapples are golden-yellow with a soft translucent look. The focus is mainly on the front cheesecake, highlighting the detailed texture and shine of the caramel, while the others blur softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, mix graham cracker crumbs and melted butter until evenly combined. Divide the mixture among the muffin cups, pressing down firmly to form the crust.
Step 3: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla extract.
Step 4: Spoon the cheesecake filling into the muffin cups, filling about three-quarters full. Top each with a few pineapple chunks, pressing them gently into the filling.
Step 5: Bake for 20-25 minutes, until edges are set and centers slightly jiggle. Remove from oven and cool completely in the pan.
Step 6: Refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and garnish if desired.

Tips & Variations

For a fresher crust, crush whole graham crackers yourself instead of using store-bought crumbs.
Use full-fat cream cheese for the creamiest texture and best flavor.
Try substituting pineapple with other fruits like mango or peach for a different tropical twist.
To prevent excess moisture, be sure to drain and pat dry the pineapple chunks thoroughly.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended for best texture and taste. Serve chilled for a refreshing dessert.

How to Serve

The image shows a mini pineapple cheesecake resting on a smooth white plate against a white marbled background. The cake has three distinct layers: a bottom crumbly golden-brown biscuit crust, a thick middle creamy light-yellow cheesecake layer, and a top thin shiny caramelized pineapple ring that glistens under the light. At the very center of the pineapple ring, there is a small dollop of bright red jam adding a pop of color and texture contrast to the dessert. The surface of the cheesecake looks smooth and moist, with the edges neatly cut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared and refrigerated overnight or up to 4 days ahead, making them perfect for entertaining.

What should I do if the cheesecake cracks?

Cracking can happen if the oven temperature is too high or the cheesecake is overbaked. Bake until the edges are set but the center still jiggles slightly, then cool gently at room temperature to prevent cracks.

Mini Pineapple Upside Down Cheesecakes Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

These Mini Pineapple Upside Down Cheesecakes combine a crunchy graham cracker crust with a smooth, creamy cream cheese filling and tropical pineapple topping. Baked in individual portions and drizzled with caramel sauce, these delightful treats are perfect for parties or an elegant dessert.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours 45 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Topping:

1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This prevents sticking and makes cleanup easier.
Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Divide this evenly among the muffin cups, pressing firmly with a spoon or glass bottom to create a solid base.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract for flavor.
Assemble the Cheesecakes: Spoon the cream cheese mixture into the muffin cups about three-quarters full. Top each with several pineapple chunks, gently pressing them into the filling.
Bake: Bake for 20-25 minutes until edges are set but centers still jiggle slightly. Remove from oven and let cool completely in the pan.
Chill and Serve: Refrigerate the cheesecakes for at least 4 hours or overnight to firm up. Before serving, drizzle with caramel sauce and optionally garnish with maraschino cherries or mint leaves.

Notes

Ensure cream cheese is softened to room temperature before mixing to avoid lumps.
Drain pineapple chunks thoroughly to prevent excess moisture in cheesecakes.
Baking time may vary slightly depending on oven accuracy; watch for set edges and slightly jiggly centers.
Chilling overnight yields firmer cheesecakes and better flavor melding.
Use paper liners in muffin tins for easy removal and clean-up.

Keywords: pineapple upside down, mini cheesecakes, individual cheesecakes, pineapple dessert, caramel sauce, graham cracker crust