Introduction

If you’re craving a tropical treat with a creamy twist, Mini Pineapple Upside-Down Cheesecakes are an irresistible choice. These bite-sized delights combine the caramelized sweetness of pineapple with rich cheesecake, making them perfect for any occasion. Easy to make and sure to impress, they bring a sunny island vibe right to your table.

Mini Pineapple Upside-Down Cheesecakes Recipe - Recipe Image

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
Step 2: In a medium bowl, mix graham cracker crumbs with melted butter until the mixture feels like wet sand. Press this firmly into the bottom of each muffin liner to form a sturdy crust.
Step 3: In a large bowl, beat softened cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Step 4: Divide the cheesecake filling evenly among the muffin cups, filling about three-quarters full. Place a few pineapple chunks on top of each and gently press them in.
Step 5: Bake for 20-25 minutes until the edges are set but centers still jiggle slightly. Remove from oven and cool completely in the pan.
Step 6: Refrigerate for at least 4 hours or overnight. Before serving, drizzle caramel sauce on each cheesecake and garnish as desired.

Tips & Variations

Use fresh pineapple chunks instead of canned, but be sure to drain and pat dry to avoid soggy cheesecakes.
Substitute graham crackers with vanilla wafer crumbs or crushed digestive biscuits for a different crust flavor.
Add a pinch of cinnamon or nutmeg to the crust mixture for a warm spice note.
Try other fruit toppings like cherries or mango for a new twist on the classic.
Make homemade caramel sauce by melting ½ cup sugar, then whisking in ¼ cup heavy cream and 2 tablespoons butter until thickened.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To reheat, bring to room temperature or enjoy chilled as is—these cheesecakes are best served cold for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a water bath to prevent cracks?

Yes, placing a pan of hot water on the lower rack of the oven creates steam that keeps the cheesecakes moist and helps prevent cracks.

How do I avoid a soggy crust?

Press the crust firmly into the muffin liners and thoroughly drain and pat dry the pineapple chunks before adding them to the batter.

Mini Pineapple Upside-Down Cheesecakes Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of caramelized pineapple with the creamy richness of cheesecake in perfect bite-sized portions. Featuring a buttery graham cracker crust, smooth and tangy cream cheese filling, and topped with juicy pineapple chunks drizzled with luscious caramel sauce, these mini desserts are ideal for parties or an elegant treat. The visual appeal and flavor balance make them both nostalgic and uniquely indulgent.

Author: Marco
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Topping:

1 can (20 oz) pineapple chunks, drained and patted dry
1/4 cup caramel sauce

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press evenly and firmly into the bottom of each muffin liner to form a sturdy crumb base.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps. Add eggs one at a time, mixing well after each. Stir in vanilla extract for added aroma and flavor.
Assemble the Cheesecakes: Spoon the cheesecake mixture evenly into muffin cups, about three-quarters full. Carefully place a few pineapple chunks atop each filling, pressing gently so they adhere during baking.
Bake: Bake the cheesecakes for 20-25 minutes until the edges are set but centers still jiggle slightly. This ensures a creamy texture once cooled.
Cool and Chill: Remove from oven and let cool completely in the pan. Refrigerate for at least 4 hours or overnight to fully set the cheesecakes.
Serve: Just before serving, drizzle each mini cheesecake with caramel sauce and optionally garnish with a maraschino cherry or a mint leaf for a colorful finish.

Notes

Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
Thoroughly drain and pat dry pineapple chunks to avoid soggy cheesecakes.
Press crust firmly into muffin cups for a sturdy base that holds filling well.
Avoid over-mixing the batter to prevent cracks and dense texture in cheesecakes.
For extra smooth results, bake with a water bath by placing a pan of hot water on the oven’s lower rack.

Keywords: mini cheesecake, pineapple upside-down cake, caramel drizzle, graham cracker crust, tropical dessert, bite-sized cheesecake, party dessert