Description
These Homemade Mini Pineapple Upside-Down Cheesecakes combine the classic tropical flavors of pineapple upside-down cake with creamy baked cheesecake. Each mini dessert features a buttery brown sugar pineapple base, a graham cracker crust, and a smooth cheesecake filling topped with sweet pineapple and cherries.
Ingredients
Scale
- 3 tablespoons unsalted butter, melted
- â…“ cup packed light brown sugar
- 6 pineapple rings, cut into small pieces
- 6 maraschino cherries, halved
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 tablespoon pineapple juice
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Line or lightly grease a 12-cup muffin pan.
- Add a small amount of melted butter and brown sugar to the bottom of each muffin cup.
- Place small pieces of pineapple and half a maraschino cherry into each cup.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter.
- Spoon the crust mixture into each muffin cup over the fruit layer and press gently.
- In another bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, pineapple juice, and flour until fully combined.
- Spoon the cheesecake filling evenly into each muffin cup.
- Bake for 18–22 minutes, until the centers are just set.
- Allow the cheesecakes to cool in the pan for 30 minutes.
- Refrigerate for at least 2 hours before unmolding.
- Carefully invert and serve chilled.
Notes
For easy removal, run a small knife around the edge before inverting. These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American