Mini Pineapple Upside-Down Cheesecakes Recipe
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.
- 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
