Description
These Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of caramelized pineapple with the rich creaminess of classic cheesecake, all in perfectly portioned servings. Easy to make and ideal for parties or make-ahead desserts, this fun twist on cheesecake is a guaranteed crowd-pleaser.
Ingredients
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Graham cracker crumbs
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Unsalted butter, melted
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Cream cheese, softened
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Granulated sugar
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Pineapple rings, chopped
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Brown sugar
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease.
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Mix graham cracker crumbs and melted butter. Press ~1 tbsp into each muffin cup to form the crust.
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In a bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until fluffy.
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In a small saucepan, cook chopped pineapple with brown sugar over medium heat until caramelized.
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Spoon ~2 tbsp of cheesecake mixture into each crust-lined cup. Top with caramelized pineapple.
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Bake for 20 minutes, or until centers are just set with a slight jiggle.
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Cool completely, then chill for at least 2 hours (preferably overnight) before serving.
Notes
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Use well-drained canned pineapple if fresh isn’t available.
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Add vanilla extract or citrus zest to the batter for extra flavor.
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Store chilled in an airtight container for up to 4–5 days.
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Not recommended for freezing.
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Garnish with mint, pineapple, or drizzle with caramel for a beautiful finish.
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Can be made dairy-free or gluten-free with substitutions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
