The Best Recipe for Mini Pineapple Upside-down Cheesecakes

If you’re looking for a deliciously unique twist on two classic desserts, you’ll love these Mini Pineapple Upside-down Cheesecakes. Combining the tropical sweetness of pineapple upside-down cake with the creamy richness of cheesecake, this recipe is a crowd-pleaser that’s perfect for parties, special occasions, or anytime you want a bite-sized treat that feels fancy but is actually easy to make.

Why Mini Pineapple Upside-down Cheesecakes?

Traditional pineapple upside-down cake has long been a beloved classic, but making it mini and adding a cheesecake layer elevates the dessert to a whole new level. These mini cheesecakes are visually stunning, with caramelized pineapple slices on top and a creamy, smooth cheesecake base underneath. Plus, they’re perfectly portioned, so everyone can enjoy their own little indulgence without any fuss.

Ingredients You’ll Need

Here’s a simple list of ingredients to make about 12 mini cheesecakes:

For the Topping:

• 12 pineapple rings (canned or fresh, sliced to fit mini pans)
• 6 tablespoons unsalted butter, melted
• 1/2 cup brown sugar, packed
• Maraschino cherries (optional, for garnish)

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Step-by-Step Instructions

1. Prepare the Topping

Preheat your oven to 325°F (160°C). In each mini cheesecake cup or muffin tin lined with cupcake liners, pour about 1 teaspoon of melted butter and sprinkle 1 tablespoon of brown sugar. Place one pineapple ring on top and, if you like, a cherry in the center of each ring.

2. Make the Crust

In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of this mixture firmly over the brown sugar and pineapple in each cup. Set aside.

3. Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until creamy. Add eggs one at a time, mixing well after each addition. Blend in vanilla, sour cream, and flour until the mixture is smooth and well combined.

4. Assemble and Bake

Spoon the cheesecake filling over the crust and pineapple layers, filling each cup nearly to the top. Place the pan on a baking sheet to catch any drips and bake for 25–30 minutes, or until the centers are just set but still slightly jiggly.

5. Cool and Serve

Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, to allow the cheesecakes to set completely. When ready to serve, carefully invert each mini cheesecake onto a plate so the pineapple topping is on top.

Tips for Perfect Mini Pineapple Upside-down Cheesecakes

• Use fresh pineapple slices for a brighter, fresher flavor, but canned works perfectly well too.
• Don’t overbake! The centers should still have a slight jiggle when you take them out of the oven.
• Refrigerate overnight to get the best texture and clean slicing.
• Customize with your favorite toppings like toasted coconut or chopped nuts for extra texture.

Nutritional Information (Per Mini Cheesecake)

• Calories: Approximately 250
• Fat: 18g
• Carbohydrates: 20g
• Protein: 4g
• Sugar: 15g

Final Thoughts

Mini Pineapple Upside-down Cheesecakes combine the best of both worlds — the tropical sweetness and buttery caramel of pineapple upside-down cake, with the creamy, tangy richness of cheesecake. These treats are simple enough for beginners but impressive enough to serve at your next gathering. Try making these delightful mini desserts and watch your family and friends fall in love bite by bite!

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