Mini Pineapple Upside Down Cheesecakes

If you love fruity desserts with a creamy twist, these Mini Pineapple Upside Down Cheesecakes are going to steal your heart. They combine the tropical sweetness of pineapple with rich, velvety cheesecake—all in perfectly portioned mini servings. With a buttery graham cracker crust, caramelized pineapple topping, and a luscious cheesecake center, these are ideal for parties, holidays, or anytime you need a little indulgence.

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Why You’ll Love This Recipe
Perfectly Portioned – Great for sharing, gifting, or portion control.
Tropical Flavor – Sweet pineapple and cherries add a bright, fruity twist.
Make-Ahead Friendly – Can be prepared in advance and chilled until ready to serve.
Kid-Friendly – Fun to make and even more fun to eat.
No Water Bath Needed – Easy enough for beginners with bakery-style results.

Ingredients You’ll Need

For the Topping:

• ⅓ cup brown sugar
• 2 tbsp unsalted butter, melted
• 12 maraschino cherries
• 1 cup canned pineapple chunks (drained and cut into small pieces)

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese (softened)
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• 1 tbsp all-purpose flour

Tools You’ll Need

• 12-cup muffin tin
• Cupcake liners (foil or parchment-lined preferred)
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Spoon or scoop

Step-by-Step Instructions

Step 1: Prep the Muffin Tin

1. Line a 12-cup muffin tin with cupcake liners.
2. Preheat your oven to 325°F (163°C).

Step 2: Make the Topping

1. In a small bowl, mix brown sugar and melted butter until combined.
2. Spoon about 1 teaspoon of the mixture into the bottom of each cupcake liner.
3. Add a few small pineapple pieces on top of the sugar mixture.
4. Place one maraschino cherry in the center of each cup.

Step 3: Prepare the Crust

1. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand.
2. Spoon about 1 tablespoon of crust mixture into each liner and press it down firmly with the back of a spoon.
3. Bake the crusts for 5 minutes. Remove and let cool slightly.

Step 4: Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add eggs one at a time, beating well after each.
3. Mix in vanilla extract, sour cream, and flour until just combined.
4. Avoid over-mixing to keep the filling light and creamy.

Step 5: Assemble & Bake

1. Spoon the cheesecake filling evenly over the crusts and fruit in each liner, filling almost to the top.
2. Tap the pan gently on the counter to release any air bubbles.
3. Bake for 18–22 minutes, or until the centers are set and no longer jiggly.
4. Remove from the oven and allow to cool in the pan for 10 minutes.

Step 6: Chill & Serve

1. Transfer the cheesecakes to a wire rack and let cool to room temperature.
2. Chill in the refrigerator for at least 3 hours (overnight is best).
3. Before serving, carefully peel off the liners and invert each cheesecake so the pineapple is on top.

Tips for Perfect Mini Cheesecakes
Use Room Temperature Ingredients – This helps the batter blend smoothly.
Don’t Overbake – The centers should be just set; they’ll firm up as they cool.
Chill Thoroughly – Cheesecakes need time to firm up in the fridge for best texture.
Foil Liners Work Best – They hold their shape and peel off easily after chilling.
Customize the Fruit – Try mango, peach, or even strawberries for fun variations.

Serving Suggestions
Whipped Cream – Add a dollop on top for extra indulgence.
Coconut Flakes – Sprinkle lightly for tropical flair.
Mint Leaves – A small sprig adds color and freshness.
Drizzle of Caramel – Takes the flavor up a notch with sweet contrast.
Mini Dessert Platter – Include with mini brownies and fruit tarts for an elegant party spread.

How to Store & Reheat

Storing:

• Refrigerate: Keep in an airtight container for up to 5 days.
• Freeze: Wrap each cheesecake individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating:

• These are best enjoyed chilled or at room temperature.
• Avoid microwaving, as it can alter the texture of the cheesecake.

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?
Yes, just dice it small and make sure it’s not too juicy to avoid soggy bottoms.

2. What if I don’t have sour cream?
Greek yogurt makes a great substitute with a similar tangy flavor.

3. Can I make this recipe gluten-free?
Absolutely—just use gluten-free graham crackers for the crust.

4. Do I need to use a water bath?
Nope! These minis bake perfectly without one.

5. Can I make these in a mini muffin tin?
Yes, just reduce the baking time to 10–12 minutes and use smaller pieces of fruit.

Final Thoughts
These Mini Pineapple Upside Down Cheesecakes are the perfect bite-sized treats that pack a tropical punch. Whether you’re hosting a summer BBQ, celebrating a birthday, or just craving something sweet, they’re sure to brighten your day. With the buttery crust, creamy center, and sweet pineapple topping, every bite is a mini getaway to dessert paradise.

Give them a try and let me know how they turn out! Don’t forget to leave a review and tag your photos on Pinterest or Instagram.

Preparation Time: 15 minutes
Cooking Time: 22 minutes
Chilling Time: 3 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 3g | Carbohydrates: 22g | Fat: 13g | Fiber: 1g | Sodium: 120mg

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