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Mini Pineapple Upside-Down Cheesecakes

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🍍✨ Say hello to a tropical twist on a classic favorite! These Mini Pineapple Upside-Down Cheesecakes combine the creamy richness of cheesecake with caramelized pineapple and cherries for a bite-sized burst of paradise. 🍒🍰 Perfect for parties, potlucks, or just treating yourself, these mini desserts are as adorable as they are delicious. Who says you can’t have your cheesecake and tropical vibes too? 🌴💛

#PineappleCheesecake #MiniDesserts #TropicalBites #SweetIndulgence #CheesecakeGoals #UpsideDownGoodness #PartyPerfect #DessertDreams #PineappleLove #BiteSizedTreats 🍍🍒🍰

  • Total Time: 40 minutes

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter

For the Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 can (20 oz) pineapple chunks, drained
  • ¼ cup caramel sauce

Instructions

1. Preheat the Oven

  • Set your oven to 350°F (175°C).
  • Line a standard muffin tin with paper liners for easy removal and presentation.

2. Prepare the Crust

  • Mix the Ingredients:
    • In a medium bowl, combine the graham cracker crumbs and melted butter.
    • Stir until the mixture resembles wet sand.
  • Form the Base:
    • Press about 1 to 1 ½ tablespoons of the crumb mixture firmly into the bottom of each muffin liner.
    • Use the back of a spoon or your fingers to create an even layer.

3. Make the Cheesecake Filling

  • Cream the Base:
    • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
    • Avoid over-mixing to prevent air bubbles.
  • Incorporate the Eggs:
    • Add the eggs one at a time, beating well after each addition.
    • Stir in the vanilla extract for a touch of flavor.

4. Assemble the Cheesecakes

  • Fill the Cups:
    • Divide the cream cheese mixture evenly among the prepared muffin cups, filling each about ¾ full.
  • Add Pineapple:
    • Place 2-3 pineapple chunks on top of each cheesecake, pressing gently into the filling.

5. Bake to Perfection

  • Bake:
    • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
  • Cool:
    • Remove the tin from the oven and let the cheesecakes cool completely in the pan.
    • Once cooled, transfer them to the refrigerator for at least 2 hours to set fully.

6. Finish with Caramel Sauce

  • Drizzle and Serve:
    • Just before serving, drizzle a generous amount of caramel sauce over each cheesecake.
    • Add a sprinkle of crushed graham crackers or a maraschino cherry for an extra decorative touch.

Notes

  • Use high-quality cream cheese for a smoother, creamier filling.
  • Opt for fresh pineapple chunks if you prefer a less processed alternative to canned pineapple.
  • Ensure your cream cheese is at room temperature to prevent lumps in the batter.
  • Author: Paula Susan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes