Go Back

Mini Pineapple Upside-Down Cheesecakes

Delightful personal-sized cheesecakes with a creamy filling and caramelized pineapple topping, perfect for sharing at gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 4 tablespoons butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Ensure it's at room temperature for a smooth mixture.
  • 1 cup sugar Can reduce for a less sweet option.
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time while mixing.
  • 1 can pineapple rings, drained and chopped Fresh pineapple can be used for extra zing.
For the topping
  • 1/2 cup brown sugar Melt until bubbly before adding pineapple.
  • 1/4 cup maraschino cherries (optional) For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix crushed graham crackers with melted butter and press this mixture into the bottom of muffin cups.
Making the filling
  1. In another bowl, beat cream cheese, sugar, and vanilla until smooth.
  2. Add eggs one at a time, mixing until well combined.
  3. In a skillet, melt brown sugar until bubbly, then add pineapple and cook until caramelized.
Baking
  1. Spoon the caramelized pineapple over the crust in the muffin cups, then pour the cheesecake batter on top.
  2. Bake for 20-25 minutes or until the centers are set.
  3. Let cool before removing from the muffin pan.
  4. Top with maraschino cherries if desired, and serve.

Notes

Store leftovers in an airtight container in the fridge for about 4-5 days. Freeze for up to 3 months; thaw in the fridge overnight.