Description
Mini Pineapple Upside-Down Cheesecakes are single-serve tropical desserts with a buttery graham cracker crust, smooth cheesecake filling, and a sweet caramelized pineapple topping. Perfect for summer parties, picnics, or anytime you crave a sunny twist on classic cheesecake, these tropical mini treats are as easy to make as they are fun to eat.
Ingredients
For the crust:
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100 g (1 cup) graham cracker crumbs
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25 g (2 tbsp) granulated sugar
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60 g (1/4 cup) unsalted butter, melted
For the cheesecake filling:
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450 g (16 oz) cream cheese, softened
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100 g (1/2 cup) granulated sugar
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2 large eggs
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5 ml (1 tsp) vanilla extract
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60 g (1/4 cup) sour cream
For the topping:
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227 g (8 oz) canned pineapple rings, drained and chopped
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55 g (1/4 cup) brown sugar
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28 g (2 tbsp) unsalted butter
Instructions
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Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly grease.
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Combine graham cracker crumbs, sugar, and melted butter. Press ~1 tbsp into each muffin cup. Bake for 5 minutes; let cool.
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Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla and sour cream.
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Divide cheesecake filling evenly over the crusts.
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In a small saucepan, melt butter, then stir in brown sugar and chopped pineapple. Cook for 2–3 minutes until syrupy.
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Spoon pineapple topping over each cheesecake.
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Bake 20–25 minutes, until centers are set and edges lightly golden.
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Cool 10 minutes in the pan, then chill in the fridge for at least 2 hours.
Notes
Use full-fat cream cheese for best texture.
Drain pineapple thoroughly to avoid excess moisture.
For a marbled look, gently swirl pineapple into filling before baking.
Chill overnight for ideal consistency.
Garnish with mint, cherries, or extra pineapple for flair.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American