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Mini Pineapple Upside-Down Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 156 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Mini Pineapple Upside-Down Cheesecakes, a perfect blend of tropical pineapple sweetness and creamy cheesecake richness. Each bite features a buttery graham cracker crust, caramelized pineapple topping, and a smooth, velvety cheesecake filling. Ideal for parties or a special dessert treat, these individual cheesecakes are baked to perfection and chilled for a refreshing finish.

Ingredients

Scale

Crust and Topping

  • 1 cup crushed graham crackers
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 can (20 oz) pineapple slices in juice, drained
  • 3 tablespoons brown sugar (for topping)
  • 1 tablespoon unsalted butter (for topping)

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and baking.
  2. Make Crust Mixture: In a small bowl, combine crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and ground cinnamon. Mix thoroughly until well incorporated.
  3. Press Crust into Muffin Cups: Press about one tablespoon of the crust mixture firmly into the bottom of each lined muffin cup, creating an even base for the cheesecake.
  4. Add Pineapple and Topping: Place one pineapple slice on each crust base. Sprinkle each slice with 1 teaspoon of brown sugar and place a small piece of butter on top to create a caramelized effect during baking.
  5. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until fully combined.
  6. Incorporate Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Then stir in the vanilla extract and sour cream gently until the batter is well blended.
  7. Fill Muffin Cups: Spoon the cheesecake mixture over the pineapple slices in each muffin cup, filling almost to the top but leaving a little space for rising.
  8. Bake: Bake the cheesecakes in the preheated oven for 25 to 30 minutes, or until the centers are mostly set but still slightly jiggly to the touch.
  9. Cool and Remove from Pan: Allow the cheesecakes to cool in the pan for 10 minutes. Run a knife around the edges of each to loosen, then carefully invert them onto a serving plate.
  10. Chill Before Serving: Gently remove the paper liners and place the mini cheesecakes in the refrigerator to chill for at least 2 hours before serving. This helps them set fully and enhances the flavors.

Notes

  • The mini size makes these cheesecakes perfect for individual servings and easy portion control.
  • Using paper liners prevents sticking and simplifies cleanup.
  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Chilling is essential to achieve the best texture and flavor balance.
  • If you prefer a stronger caramel flavor, brown sugar can be lightly caramelized with butter before adding the pineapple.

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