Introduction

If you’re craving a tropical twist on a classic favorite, Mini Pineapple Upside-Down Cheesecakes are the perfect treat. These bite-sized desserts combine the sweetness of caramelized pineapple with rich, creamy cheesecake for a delightful indulgence that’s both elegant and easy to make.

Mini Pineapple Upside-Down Cheesecakes Recipe - Recipe Image

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 to prevent sticking.
Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottoms of the muffin liners to form the crust.
Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Step 4: Divide the cheesecake filling evenly among the muffin cups, filling each 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 the 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 to set. Just before serving, drizzle with caramel sauce and garnish if desired.

Tips & Variations

Use fresh pineapple chunks if preferred, making sure they are well drained and patted dry.
Substitute graham crackers with vanilla wafers or crushed Oreos for a different crust flavor.
Add a pinch of cinnamon or nutmeg to the crust mixture for a warm, spicy note.
Try other fruit toppings like cherries, mango, or berries for a fun variation.
Make your own caramel sauce by melting sugar and mixing with cream and butter for an extra indulgent touch.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. When ready to serve, you can enjoy them chilled or allow them to sit at room temperature for 10-15 minutes. Avoid freezing as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and kept refrigerated overnight. This allows them to set fully and develop their flavors.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, mix the batter gently until combined and avoid overbaking. Baking at the correct temperature and using a water bath can also help achieve a smooth texture.

Mini Pineapple Upside-Down Cheesecakes Recipe

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★★★★★

4.4 from 76 reviews

Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of caramelized pineapple with the creamy richness of classic cheesecake in a perfectly portioned, bite-sized dessert. This recipe features a buttery graham cracker crust, smooth and tangy cream cheese filling, and a luscious caramel drizzle that elevates every bite. Ideal for parties or a special treat, these cheesecakes are visually appealing, easy to make, and capture the nostalgic charm of pineapple upside-down cake with an indulgent twist.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (plus at least 4 hours chilling time)
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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 and dried
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 to prevent sticking and ensure easy cleanup.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated and the texture resembles wet sand. Press the crust mixture firmly into the bottom of each muffin liner using the back of a spoon or bottom of a glass to create a compact base.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to ensure even mixture. Stir in vanilla extract for added flavor depth.
Assemble the Cheesecakes: Spoon the cheesecake filling into the prepared muffin cups, filling each about three-quarters full. Top each with a few pineapple chunks and gently press them into the filling to hold in place during baking.
Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until edges are set but centers still have a slight jiggle. The cheesecake will firm up as it cools. Optionally, bake with a water bath on the lower rack to prevent cracks and maintain moisture.
Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan. Refrigerate for at least 4 hours or overnight to fully set.
Serve: Just before serving, drizzle each mini cheesecake with caramel sauce. Garnish with maraschino cherries or fresh mint leaves for added color and flavor if desired.

Notes

Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
Drain and pat pineapple chunks dry thoroughly to avoid soggy cheesecakes.
Press the crust firmly into each liner to maintain a sturdy base.
Mix cheesecake batter only until ingredients are combined to prevent air incorporation and cracking.
For extra smooth cheesecakes, bake with a water bath by placing a pan of hot water on the oven’s lower rack.

Keywords: mini pineapple upside-down cheesecakes, pineapple cheesecake, bite-sized cheesecake, tropical dessert, caramel drizzle cheesecake, graham cracker crust cheesecake