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Easy Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes
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These Mini Pineapple Upside-Down Cheesecakes combine the tropical charm of pineapple upside-down cake with the creamy decadence of cheesecake – all in a convenient, individual-sized treat. They’re simple to make, bake beautifully in a muffin tin, and deliver crowd-pleasing flavor in every bite!

Ingredients

Scale
  • For the Pineapple Topping:
    • ¼ cup (57g) unsalted butter, melted
    • ½ cup (100g) packed light brown sugar
    • 1 (15 oz) can pineapple rings in juice, drained
    • 12 maraschino cherries, stemmed and patted dry
  • For the Optional Graham Cracker Crust:
    • 1 cup (110g) graham cracker crumbs
    • 2 tablespoons (25g) granulated sugar
    • 4 tablespoons (57g) unsalted butter, melted
  • For the Cheesecake Filling:
    • 16 oz (452g) full-fat cream cheese, softened
    • ¾ cup (150g) granulated sugar
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • ¼ cup (60ml) sour cream or heavy cream

Instructions

  1. Preheat Oven: Preheat to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare Topping: Mix melted butter and brown sugar. Spoon 1–1.5 tsp into each muffin cup.
  3. Add Fruit: Place trimmed pineapple pieces on sugar mixture. Add 1 maraschino cherry in center or beside.
  4. Optional Crust: Mix graham crumbs, sugar, and melted butter. Press 1 tbsp mixture over fruit layer in each cup.
  5. Make Filling: Beat softened cream cheese until smooth. Add sugar gradually. Beat until creamy.
  6. Add Eggs & Flavoring: Mix in eggs one at a time on low speed. Stir in vanilla and sour cream until combined.
  7. Assemble: Divide cheesecake batter evenly among muffin cups (¾ full). Tap pan gently to remove bubbles.
  8. Bake: Bake 18–22 minutes until edges are set and centers slightly jiggly.
  9. Cool Gradually: Let sit in oven with door ajar 10 minutes. Cool on wire rack 1 hour.
  10. Chill: Refrigerate at least 4 hours or overnight for best texture.
  11. Serve: Carefully lift from tin, remove liner, and flip to serve topping-side up. Add whipped cream or toasted coconut if desired.

Notes

Dry pineapple and cherries well to avoid soggy bottoms. Use room temperature cream cheese and eggs for smooth filling. Don’t overmix after adding eggs. Chill overnight for best results. Coconut extract can be used for added tropical flair.

Nutrition

Keywords: mini pineapple upside-down cheesecakes, pineapple cheesecake cupcakes, tropical mini cheesecakes, easy fruit desserts

Find it online: https://kierasrecipes.com/mini-pineapple-upside-down-cheesecakes/