Mini Pineapple Upside-Down Cheesecakes

Why You’ll Love This Recipe

Mini Pineapple Upside-Down Cheesecakes bring together the best of both worlds: the indulgent smoothness of a cheesecake and the tropical sweetness of caramelized pineapple. The buttery graham cracker crust serves as the perfect foundation for the velvety cream cheese filling, while the caramel sauce and pineapple topping bring a delightful burst of flavor and texture. With a simple preparation process and minimal bake time, these cheesecakes are both convenient and delicious, making them perfect for a fun dessert that’s sure to impress.

Ingredients

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

• 1/4 cup caramel sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures the cheesecakes don’t stick and makes cleanup easier.

2. Prepare the Crust
   In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the muffin cups, pressing it down firmly using the back of a spoon or the bottom of a small glass. This creates the base that will hold your cheesecake together.

3. Make the Cheesecake Filling
   In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Once the mixture is smooth, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract to enhance the flavor.

4. Assemble the Cheesecakes
   Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full. Add a few pineapple chunks on top of each cheesecake, gently pressing them into the filling.

5. Bake
   Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle. They will firm up as they cool. Once baked, remove the tin from the oven and let the cheesecakes cool completely in the pan.

6. Chill and Serve
   After cooling, refrigerate the cheesecakes for at least 4 hours or overnight to set. Just before serving, drizzle each cheesecake with caramel sauce and garnish with maraschino cherries or mint leaves for a festive touch.

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes (including chilling time)

Variations

• Crust Options: For a different twist, you can replace the graham cracker crumbs with crushed digestive biscuits or vanilla wafer cookies for an alternative base.

• Fruit Toppings: Instead of pineapple, try using peaches or mangoes for a tropical change, or go with mixed berries for a fresh and colorful topping.

• Caramel Sauce: For an extra indulgent touch, drizzle with homemade caramel sauce or even chocolate sauce if you’re craving something richer.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the fridge for up to 3 days.

• Reheating: These cheesecakes are best enjoyed cold. However, if you prefer them at room temperature, remove them from the fridge about 30 minutes before serving.

FAQs

1. Can I use reduced-fat cream cheese for this recipe?

While reduced-fat cream cheese can be used, it may affect the texture and richness of the filling. For the creamiest results, full-fat cream cheese is recommended.

2. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just be sure to cut it into small chunks and drain any excess juice to prevent sogginess in the cheesecake.

3. Can I make these mini cheesecakes ahead of time?

Absolutely! These cheesecakes need to chill for at least 4 hours, so they’re perfect for making ahead. They can be refrigerated overnight for the best flavor and texture.

4. How do I prevent the cheesecakes from cracking?

To avoid cracks, make sure to mix the cheesecake batter gently, just until combined. Over-mixing can incorporate too much air, leading to cracks during baking. You can also use a water bath in the oven for an extra smooth finish.

5. Can I freeze the mini cheesecakes?

Yes, you can freeze them! After they’ve cooled and set, wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months. Thaw in the fridge before serving.

6. What if I don’t have a muffin tin?

If you don’t have a muffin tin, you can use a standard cheesecake pan. Just make sure to adjust the baking time and cut the cheesecakes into slices after they’ve set.

7. Can I skip the caramel sauce?

If you prefer a lighter version, you can skip the caramel sauce or substitute it with a light drizzle of honey or fruit syrup.

8. Can I make this recipe in a regular-sized cheesecake pan?

Yes, you can use a 9-inch round cheesecake pan instead. The baking time will be longer, around 30-35 minutes, so keep an eye on it to avoid overcooking.

9. Can I use a different crust?

Yes! Try using crushed vanilla wafers, coconut cookies, or even a gluten-free option like crushed gluten-free graham crackers for a different twist.

10. How do I know when the cheesecakes are done?

The cheesecakes are done when the edges are set, and the center is just slightly jiggly. They will firm up as they cool.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are the perfect blend of creamy, tropical sweetness and rich indulgence. They’re quick and easy to make, and with their adorable presentation, they make a delightful treat for any occasion. Whether for a party, a family gathering, or a personal indulgence, these mini cheesecakes are sure to impress. Enjoy each bite of this luscious tropical dessert!

Print