Why You’ll Love Mini Pineapple Upside‑Down Cheesecakes Recipe

• The mini size makes them ideal for portion control and presentation — each guest gets their own little cheesecake.
• The combination of fresh‑tasting pineapple with rich cheesecake gives a flavour‑contrast that’s both tropical and indulgent.
• The recipe uses straightforward ingredients and steps, making it accessible even if you’re not an experienced baker.
• You can make them ahead of time (chill in the fridge) so you’re less hectic when guests arrive.
• They’re visually impressive — the caramelised pineapple topping gives them a gourmet feel.

Ingredients

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

graham cracker crumbs (about 1 cup)
unsalted butter, melted (about ½ cup)
cream cheese (softened; about 16 oz / 2 packages)
granulated sugar (½ cup)
pineapple rings, chopped (about 1 cup)
brown sugar (2 tablespoons)

Directions

Preheat your oven to 350 °F (175 °C). Line a muffin tin with cupcake liners or grease the cups.
In a bowl, combine the graham cracker crumbs and melted butter. Mix well, then press about one tablespoon of this mixture into each muffin cup to form the crust.
In another bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until the filling is fluffy.
Chop the pineapple rings into small pieces. In a small saucepan over medium heat, combine the chopped pineapple with the brown sugar and cook until the sugar melts and the pineapple is slightly caramelised.
Spoon about two tablespoons of the cream‑cheese mixture into each muffin‑cup crust. Top each with a portion of the caramelised pineapple mixture.
Bake in the preheated oven for about 20 minutes, or until the cheesecakes are set but still slightly jiggly in the centre.
Remove from oven and let cool completely, then refrigerate for at least two hours (or longer) until fully chilled and set.
When ready, transfer each mini cheesecake to a plate and serve chilled.

Servings and timing

Yield: 12 mini cheesecakes. MimisCooking.com
Prep time: ~15 minutes. MimisCooking.com
Bake time: ~20 minutes. MimisCooking.com
Chill time: At least 2 hours (you could chill overnight for best results). MimisCooking.com
Total time: ~35 minutes active + chilling. MimisCooking.com

Variations

Use fresh pineapple instead of canned for a more vibrant flavour (ensure you drain excess juice).
Swap graham cracker crumbs for crushed digestive biscuits or gluten‑free cookie crumbs to accommodate a gluten‑free diet.
Use a plant‑based cream‑cheese alternative to make the recipe dairy‑free; confirm that other ingredients are also compatible.
Instead of pineapple topping, try mango chunks with brown sugar caramelisation, or peach slices for a summer twist.
Add a thin layer of chopped macadamia nuts or shredded coconut to the crust mixture for extra texture and tropical flair.
Serve with a dollop of whipped cream or coconut whipped cream and a sprig of mint for garnish.

Storage/Reheating

Store the mini cheesecakes covered in an airtight container in the refrigerator for up to 3–4 days.
Because they are cheesecake‑based, reheating is not recommended; they are best served chilled.
If you need to make ahead further, you can bake them and then freeze (freeze on a tray first, then transfer to a sealable bag), up to 1 month. Thaw in the fridge overnight before serving.

FAQs

How long do mini pineapple upside‑down cheesecakes keep in the fridge?

They’ll keep well for up to 3–4 days when stored in an airtight container in the refrigerator.

Can I make these ahead of time?

Yes — you can bake them ahead and refrigerate, or even freeze them. Chilling for at least two hours (or overnight) helps the texture.

Can I use canned pineapple instead of fresh?

Yes — canned pineapple works fine, but make sure to drain it well before cooking with the brown sugar so the topping isn’t too watery.

What if I don’t have graham crackers?

You can substitute with crushed digestive biscuits, vanilla wafers, or another cookie crumb of your choice (including gluten‑free versions).

How do I know when the cheesecakes are done baking?

They are done when the centres are set but still slightly jiggly when you gently shake the muffin tin. Overbaking can lead to cracks or a dry texture.

Can I make these dairy‑free or gluten‑free?

Yes — for gluten‑free, use gluten‑free cookie crumbs for the crust. For dairy‑free, use plant‑based cream cheese and a dairy‑free butter substitute. Check all labels.

Why did my cheesecakes crack on top?

Cracks typically result from over‑mixing the batter (which introduces too much air) or overbaking. Mix gently and bake until just set.

How do I serve them to impress guests?

Chill them thoroughly, then top with a small swirl of whipped cream or coconut whipped cream, a mint leaf, and perhaps a thin pineapple ring or slice for garnish.

Can I change the fruit topping from pineapple?

Absolutely — you could try peaches, mangoes, cherries, or even berries. Adjust the caramel‑cooking step accordingly.

Is it okay if the filling is a bit jiggly when I take them out of the oven?

Yes — that is expected. The cheesecakes continue to set as they cool and chill in the fridge, so removing them when the centre still moves slightly will give you a creamier texture.

Conclusion

These mini pineapple upside‑down cheesecakes bring together the best of tropical flavour and classic cheesecake richness in a perfectly portioned dessert. Their ease of preparation, make‑ahead convenience, and beautiful presentation make them a great choice for entertaining or simply treating yourself. Try the variations to match your preferences or dietary needs, and enjoy the impressive results!

Mini Pineapple Upside‑Down Cheesecakes

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Author: Mia
Total Time: 1 hour 45 minutes (including chilling)
Yield: 12 mini cheesecakes
Diet: Vegetarian

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Description

These Mini Pineapple Upside Down Cheesecakes combine the classic pineapple upside-down cake with creamy cheesecake in a perfectly portioned dessert. They feature a brown sugar glazed pineapple base with a maraschino cherry center and a smooth, rich cheesecake topping.

Instructions

Preheat oven to 325°F (163°C). Spray a muffin tin with nonstick spray.
Pour 1 teaspoon melted butter into the bottom of each muffin cup, then sprinkle about 1 tablespoon brown sugar on top.
Place a trimmed pineapple ring into each muffin cup and add a maraschino cherry in the center of each ring.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture over the pineapple in each cup to form a crust.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream.
Pour the cheesecake batter evenly over each crust in the muffin tin.
Bake for 20–25 minutes or until the centers are set. Remove from oven and allow to cool in the tin for 10 minutes.
Run a knife around the edges to loosen and carefully invert each cheesecake onto a wire rack or platter. Chill for at least 1 hour before serving.

Notes

Trim pineapple rings to fit your muffin tin using a cookie cutter or knife.
Chilling helps the cheesecakes firm up and enhances the flavor.
Use silicone muffin molds or parchment liners for easier removal.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 240
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg