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Mini pineapple upside-down cheesecake served in a bowl

Mini Pineapple Upside-Down Cheesecakes

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

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.

Ingredients

Scale

🛒 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

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

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