Mini Pineapple Upside-Down Cheesecakes – Baked or No-Bake Version

I still remember the first time I baked mini pineapple upside-down cheesecakes for my family—everyone’s eyes lit up when the caramelized pineapple peeked through the creamy cheesecake. On Eminent Recipes, I love sharing dishes that are quick, easy, and family-friendly, and this mini pineapple upside-down cheesecake recipe combines all of that. Whether you’re making them for a weeknight treat or a special occasion, these bite-sized desserts are guaranteed to impress.

Why You’ll Love This Recipe

Mini Pineapple Upside-Down Cheesecakes are a tropical twist on a classic favorite, perfect for anyone who loves bite-sized desserts that are both indulgent and easy to make. This mini pineapple upside-down cheesecake recipe uses creamy Philadelphia-style cream cheese, a buttery graham cracker crust, and caramelized pineapple for a sweet, tangy finish. Ideal for busy weeknights, parties, or family gatherings, these mini pineapple upside-down cheesecakes are customizable, quick to prepare, and guaranteed to impress.

What makes this recipe truly special is its versatility. You can bake these mini pineapple upside-down cheesecakes or create a no-bake version for a lighter, chilled treat. Each bite delivers the perfect balance of smooth cheesecake and sweet, caramelized pineapple. Kids and adults alike will love them, making them an easy dessert solution for any occasion. With this mini pineapple upside-down cheesecake recipe, you get a family-friendly, flavorful dessert that’s as beautiful as it is delicious.

Ingredients for This Recipe

To make the perfect mini pineapple upside-down cheesecakes, it’s important to understand how each ingredient contributes to flavor and texture. The pineapple rings provide a sweet, tropical topping that caramelizes beautifully with butter and brown sugar, giving each mini cheesecake a glossy, golden finish. The crust, made from graham cracker crumbs, sugar, and melted butter, adds a crisp, buttery base that contrasts perfectly with the creamy cheesecake filling. The filling itself is rich and smooth thanks to Philadelphia-style cream cheese, sugar, vanilla, egg, and sour cream or heavy cream, creating the signature melt-in-your-mouth texture that makes these mini pineapple upside-down cheesecakes irresistible.

🛒 Ingredients (makes 12 mini cheesecakes):

For the Topping:
12 pineapple rings (fresh or canned)
6 tablespoons unsalted butter
½ cup brown sugar

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup sour cream or heavy cream

How to Make This Recipe

Making mini pineapple upside-down cheesecakes is easier than it looks, and understanding how each ingredient works makes the process seamless. The caramelized pineapple topping brings a tropical sweetness that pairs perfectly with the creamy, smooth Philadelphia-style cheesecake filling. The buttery graham cracker crust adds a crunchy base. Using fresh or canned pineapple ensures the mini pineapple upside-down cheesecake recipe is versatile and customizable, while the combination of cream cheese, sugar, and sour cream delivers a rich, melt-in-your-mouth texture. Whether baked or no-bake, these mini pineapple upside-down cheesecakes are quick, family-friendly, and ideal for weeknights or special occasions.

🛒 Steps:
Preheat oven to 325°F (160°C) and prepare a 12-cup muffin tin.
Melt butter in a small saucepan, stir in brown sugar, and spoon into each cup. Place a pineapple ring on top.
Mix graham cracker crumbs, sugar, and melted butter. Press over each pineapple ring to form the crust.
Beat cream cheese until smooth. Add sugar, vanilla, and egg; mix until creamy. Stir in sour cream or heavy cream.
Pour cheesecake filling over the crust and pineapple in each cup.
Bake for 20–25 minutes or refrigerate for no-bake version until set.
Cool slightly, then chill mini pineapple upside-down cheesecakes for at least 2 hours.
Run a knife around each cheesecake and invert onto a serving plate.

Expert Cooking Tips

Creating the perfect mini pineapple upside-down cheesecakes is all about technique and understanding how each ingredient behaves. The pineapple rings should be fresh or lightly drained canned to ensure the topping caramelizes beautifully without adding excess liquid. Using Philadelphia-style cream cheese at room temperature makes the cheesecake filling ultra-smooth and creamy. The graham cracker crust adds a buttery crunch, giving contrast to the soft filling. Following these expert tips ensures your mini pineapple upside-down cheesecake recipe is consistently rich, flavorful, and visually stunning, whether baked or no-bake.

💡 Expert Tips:
Use fresh or well-drained canned pineapple rings for caramelized topping.
Ensure cream cheese is at room temperature to prevent lumps in the filling.
Press graham cracker crust firmly to create a solid base for the mini pineapple upside-down cheesecakes.
Avoid overmixing the cheesecake batter to maintain a creamy, smooth texture.
Bake just until centers are set or chill for no-bake mini pineapple upside-down cheesecake version.
Let mini pineapple upside-down cheesecakes chill for at least 2 hours before serving.
Use silicone muffin cups for easy removal and perfect presentation.
Customize toppings with maraschino cherries or toasted coconut for added flavor and visual appeal.

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Mini pineapple upside-down cheesecakes are a delightful tropical dessert that’s easy to make, visually stunning, and perfect for any occasion. This mini pineapple upside-down cheesecake recipe combines a buttery graham cracker crust, creamy Philadelphia-style cheesecake filling, and caramelized pineapple topping for a sweet and tangy flavor that everyone will love. Whether you choose a baked or pineapple upside-down no bake cheesecake version, these mini pineapple cheesecakes recipe treats are quick, family-friendly, and ideal for weeknights, parties, or special celebrations.

Mini Pineapple Upside-Down Cheesecakes

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• Author: Savannah
• Total Time: ~3 hours
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Individual mini cheesecakes with a buttery graham cracker crust, creamy Philadelphia-style cheesecake filling, and a caramelized pineapple ring on top. Perfect for summer parties, potlucks, or a tropical dessert treat. Can be baked or made no-bake for convenience.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (makes 12 mini cheesecakes):

For the Topping:

• 12 pineapple rings (fresh or canned)

• 6 tablespoons unsalted butter

• ½ cup brown sugar

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• ½ cup sour cream or heavy cream

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Instructions

📝 Instructions:

Step 1: Prepare the Topping

1. Preheat oven to 325°F (160°C).

2. In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved.

3. Spoon a small amount of the mixture into each cup of a 12-cup muffin tin. Place a pineapple ring on top.

Step 2: Make the Crust

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl.

2. Press 1–2 tablespoons of the mixture over each pineapple ring to form a crust.

Step 3: Prepare the Cheesecake Filling

1. Beat cream cheese until smooth. Add sugar and vanilla, mixing until creamy.

2. Add egg and mix just until incorporated. Stir in sour cream or heavy cream until smooth.

3. Pour the cheesecake batter evenly over each crust and pineapple, filling nearly to the top.

Step 4: Bake

1. Bake for 20–25 minutes or until the center is almost set.

2. Remove from oven and allow to cool slightly, then refrigerate for at least 2 hours or until fully chilled.

Step 5: Serve

1. Run a knife around each cheesecake to loosen.

2. Invert onto a serving plate so the pineapple topping is on top.

Notes

• No-Bake Version: Skip baking. Prepare filling, pour over crust, and refrigerate 4+ hours until firm.
• Mini Version: Perfect for individual servings; use silicone muffin cups for easy release.
• Make Ahead: Cheesecakes can be made a day ahead and kept covered in the fridge.

• Prep Time: 25 minutes
• Cook Time: 2 hours
• Category: Dessert / Mini Cheesecakes
• Method: Baked or No-Bake
• Cuisine: American / Tropical