Mini Pineapple Upside-Down Cheesecakes Recipe

If you love the tropical flavors of pineapple and the creamy richness of cheesecake, these Mini Pineapple Upside-Down Cheesecakes are a must-try. Perfect for parties, gatherings, or simply satisfying a sweet craving, these individual desserts offer a delightful twist on the classic pineapple upside-down cake. With a buttery graham cracker crust and a caramelized pineapple topping, they’re both elegant and easy to make.

What Are Mini Pineapple Upside-Down Cheesecakes?

These bite-sized treats combine the best of two beloved desserts: pineapple upside-down cake and cheesecake. Each mini cheesecake features a layer of caramelized pineapple and cherry topping, creamy cheesecake filling, and a buttery graham cracker crust. They’re baked in a muffin tin for perfect portion control and easy serving.

Why You’ll Love This Recipe

• Individual Portions: No slicing or serving mess—great for parties.
• Easy to Make: Straightforward steps and simple ingredients.
• Tropical Flavor: Pineapple and cherry add a refreshing and sweet touch.
• Elegant Presentation: Perfect for a dessert platter or special occasions.

Ingredients

For the Crust:

• 1 cup (120g) crushed graham crackers
• 3 tbsp (42g) unsalted butter, melted

For the Caramelized Topping:

• 2 tbsp (28g) unsalted butter
• ¼ cup (50g) brown sugar
• ½ cup (75g) pineapple slices, cut into small pieces
• 6 maraschino cherries

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ⅓ cup (67g) sugar
• 1 large egg
• ½ tsp (2.5ml) vanilla extract

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, combine the crushed graham crackers with the melted butter until the mixture resembles wet sand.
3. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Set aside.

Making the Caramelized Topping

1. In a small saucepan, melt 2 tablespoons of butter over medium heat.
2. Stir in the brown sugar and cook until bubbly, about 2-3 minutes.
3. Spoon approximately 1 teaspoon of the caramel mixture into each liner, on top of the crust.
4. Arrange a piece of pineapple and a maraschino cherry in each liner on top of the caramel layer.

Preparing the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the egg and vanilla extract, mixing until fully combined.
3. Spoon the cheesecake batter over the pineapple layer, filling each liner almost to the top.

Baking

1. Bake in the preheated oven for 18-20 minutes, or until the centers are set and no longer jiggly.
2. Remove from the oven and allow the cheesecakes to cool completely in the tin.
3. Once cooled, chill in the refrigerator for at least 2 hours to firm up.

Serving

1. Carefully peel off the cupcake liners to reveal the caramelized pineapple topping.
2. Serve chilled for the best texture and flavor.

Serving Suggestions

• Pair with a dollop of whipped cream for extra indulgence.
• Serve with a tropical fruit salad for a refreshing contrast.
• Enjoy alongside a hot cup of coffee or a tropical drink like piña colada.

Storing and Freezing

Storage Tips

• Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

• Wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
• Thaw in the refrigerator overnight before serving.

Recipe Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Dairy-Free: Substitute cream cheese with a dairy-free alternative and use vegan butter.
• Extra Tropical: Add a sprinkle of toasted coconut on top before serving.

FAQs

Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well, but ensure it’s cut into small, even pieces for easy assembly.

Can I make these ahead of time?
Absolutely! These mini cheesecakes can be prepared a day in advance and stored in the fridge until ready to serve.

What if I don’t have a muffin tin?
You can use ramekins or silicone molds, but the baking time may vary slightly.

These Mini Pineapple Upside-Down Cheesecakes are a delightful combination of creamy cheesecake and tropical flavors, all packed into a single, elegant serving. Easy to make and even easier to enjoy, they’re perfect for any occasion. Try them out and let us know how they turn out for you!

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