Mini Pineapple Upside-Down Cheesecake Recipe | Tropical Dessert Idea
These Mini Pineapple Upside-Down Cheesecakes are the perfect bite-sized tropical dessert! Sweet caramelized pineapple and cherries sit atop creamy cheesecake with a buttery graham cracker crust. Ideal for parties, holidays, or whenever you want a refreshing twist on a classic treat.
Equipment
- Muffin tin or ramekins
- Mixing bowls
- Electric mixer or whisk
- Saucepan (for caramelizing)
- Measuring Cups and Spoons
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
For the topping:
- ½ cup brown sugar
- 3 tbsp butter
- 12 pineapple rings (fresh or canned)
- 12 maraschino cherries
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Instructions
- Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into muffin tin bottoms.
- Caramelize topping: Melt butter and brown sugar in a saucepan until bubbly. Spoon into muffin cups. Place a pineapple ring and cherry on top.
- Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
- Assemble: Pour batter over crust and toppings in muffin tin.
- Bake: Bake at 325°F (160°C) for 20–25 minutes until set.
- Chill: Cool completely, then refrigerate for at least 2 hours.
- Serve: Invert cheesecakes to reveal pineapple topping.
Notes
- Best pineapple: Use canned rings for uniform size.
- Caramel tip: Watch closely to avoid burning sugar.
- Texture tip: Chill thoroughly before serving for best flavor and firmness.
- Variations: Try coconut flakes in the crust or drizzle with rum caramel for a tropical twist.
- Make ahead: Perfect for parties—prepare the day before and chill overnight.