Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes are the perfect combination of creamy cheesecake and caramelized pineapple, creating a tropical treat that will transport you straight to paradise. These individual cheesecakes feature a buttery graham cracker crust, a smooth and luscious cheesecake filling, and a sweet caramelized pineapple topping. With a hint of maraschino cherry for garnish, they’re as delightful to look at as they are to eat!

Why You’ll Love This Recipe

• Tropical twist: The caramelized pineapple adds a sunny, tropical flair to your classic cheesecake, making it the perfect dessert for summer gatherings or any time you want to treat yourself to something special.

• Individual servings: These mini cheesecakes are easy to serve and portion, making them ideal for parties, holidays, or a simple weeknight dessert.

• Simple yet impressive: With just a few ingredients and straightforward steps, these cheesecakes are incredibly easy to make, yet they look and taste fancy enough to impress guests.

• Customizable: You can easily swap the pineapple for other fruits like peaches or cherries, or even add a bit of coconut for an extra tropical crunch.

ingredients

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

• 1 cup graham cracker crumbs

• 1/4 cup unsalted butter, melted

• 8 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup pineapple slices, well-drained

• Maraschino cherries for garnish

directions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Make the Graham Cracker Crust

• In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is evenly combined.

• Press the graham cracker mixture firmly into the bottom of each muffin liner to form a crust.

3. Caramelize the Pineapple

• In a small skillet, melt a tablespoon of butter over medium heat. Add the pineapple slices and cook for 2-3 minutes per side, or until golden brown and caramelized. Remove from heat and set aside.

4. Prepare the Cheesecake Filling

• In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, then continue to beat until fully combined.

5. Assemble the Mini Cheesecakes

• Spoon the cheesecake mixture into each muffin liner, over the graham cracker crust, filling almost to the top.

• Gently place a caramelized pineapple slice on top of each cheesecake, pressing down slightly to secure it in place.

6. Bake the Mini Cheesecakes

• Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

7. Cool and Refrigerate

• Allow the cheesecakes to cool completely in the tin. Once cool, refrigerate them for at least two hours to set.

8. Garnish and Serve

• Before serving, top each mini cheesecake with a maraschino cherry for a classic, colorful garnish.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Fruit substitutions: Swap pineapple for other fruits like peaches, cherries, or mixed berries for a seasonal twist.

• Crunchy additions: For added texture, consider mixing in macadamia nuts, shredded coconut, or even a sprinkle of granola to the graham cracker crust.

• Cheese alternatives: If you’re looking for a dairy-free version, try using a dairy-free cream cheese alternative.

• Drizzle options: A drizzle of honey or caramel sauce over the top before serving can add extra sweetness and depth.

storage/reheating

• Storage: These mini cheesecakes store well in an airtight container in the refrigerator for up to 3 days.

• Freezing: If you’d like to freeze them, wrap each cheesecake individually in plastic wrap and store them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes! You can make these mini cheesecakes a day or two ahead of time. Just store them in the fridge, and they’ll stay fresh and ready to serve.

Can I use a different type of fruit?

Absolutely! You can swap out the pineapple for peaches, cherries, or even mixed berries for a fresh take on the classic.

How do I prevent the crust from being too soggy?

Make sure to press the graham cracker mixture firmly into the muffin liners, and consider baking the crust for a few minutes before adding the cheesecake filling to help it firm up.

Can I make these in a regular tart pan instead of muffin tins?

Yes, you can make this recipe in a tart pan, but you’ll need to adjust the baking time. Keep an eye on it, as it will likely take longer to cook in a larger pan.

Conclusion

These Mini Pineapple Upside-Down Cheesecakes are a delightful treat that combines the creamy goodness of cheesecake with the tropical sweetness of caramelized pineapple. Whether you’re hosting a party or looking for a fun way to enjoy dessert, these individual cheesecakes are sure to impress. They’re easy to make, customizable, and perfect for any occasion.

Mini Pineapple Upside-Down Cheesecakes

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• Author: Chef Sophia
• Total Time: 45 minutes
• Yield: 12 servings

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Description

Mini Pineapple Upside-Down Cheesecakes are the perfect combination of creamy cheesecake and caramelized pineapple, creating a tropical treat that will transport you straight to paradise. These individual cheesecakes feature a buttery graham cracker crust, a smooth and luscious cheesecake filling, and a sweet caramelized pineapple topping. With a hint of maraschino cherry for garnish, they’re as delightful to look at as they are to eat!

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Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 cup pineapple slices, well-drained

Maraschino cherries for garnish

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Instructions

1.  Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2.  Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is evenly combined. Press the graham cracker mixture firmly into the bottom of each muffin liner to form a crust.
3.  Caramelize the Pineapple: In a small skillet, melt a tablespoon of butter over medium heat. Add the pineapple slices and cook for 2-3 minutes per side, or until golden brown and caramelized. Remove from heat and set aside.
4.  Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, then continue to beat until fully combined.
5.  Assemble the Mini Cheesecakes: Spoon the cheesecake mixture into each muffin liner, over the graham cracker crust, filling almost to the top. Gently place a caramelized pineapple slice on top of each cheesecake, pressing down slightly to secure it in place.
6.  Bake the Mini Cheesecakes: Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
7.  Cool and Refrigerate: Allow the cheesecakes to cool completely in the tin. Once cool, refrigerate them for at least two hours to set.
8. Garnish and Serve: Before serving, top each mini cheesecake with a maraschino cherry for a classic, colorful garnish.

Notes

• Fruit substitutions: Swap pineapple for other fruits like peaches, cherries, or mixed berries for a seasonal twist.
• Crunchy additions: For added texture, consider mixing in macadamia nuts, shredded coconut, or even a sprinkle of granola to the graham cracker crust.
• Cheese alternatives: If you’re looking for a dairy-free version, try using a dairy-free cream cheese alternative.
• Drizzle options: A drizzle of honey or caramel sauce over the top before serving can add extra sweetness and depth.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American