Mini Pineapple Upside Down Cheesecakes
These adorable Mini Pineapple Upside Down Cheesecakes feature buttery brown sugar pineapple tops with maraschino cherries, sitting atop creamy vanilla cheesecake with a graham cracker crust—a perfect tropical-inspired individual dessert that combines two classic favorites.
Ingredients
For the Pineapple Topping
- ¼ cup unsalted butter melted
- ½ cup brown sugar packed
- 12 pineapple rings from a 20 oz can, drained and patted dry
- 12 maraschino cherries stems removed and patted dry
For the Graham Cracker Crust
- 1 cup graham cracker crumbs about 8 full sheets
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese softened (2 standard packages)
- ½ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 tablespoons pineapple juice reserved from the can
Instructions
- Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners. Spray the liners lightly with cooking spray for easy removal later.
- Prepare the pineapple topping by mixing melted butter with brown sugar in a small bowl until well combined. Place about 1 teaspoon of this mixture into the bottom of each cupcake liner, spreading it evenly.
- Cut each pineapple ring into quarters and arrange 3-4 pieces in a circular pattern on top of the brown sugar mixture in each cup. Place a maraschino cherry in the center of each arrangement.
- Make the graham cracker crust by combining graham cracker crumbs, melted butter, and sugar in a medium bowl. Press about 1 tablespoon of mixture firmly into each cup, on top of the pineapple arrangement.
- Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth and fluffy, about 2 minutes. Ensure no lumps remain for the smoothest cheesecake texture.
- Add eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, flour, and pineapple juice until just combined. Avoid overmixing, which can incorporate too much air.
- Divide the cheesecake batter evenly among the prepared cups, filling each about ¾ full. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 20-25 minutes until the centers are almost set but still slightly jiggly. They will continue to firm up as they cool.
- Cool completely in the pan on a wire rack for about 30 minutes, then refrigerate for at least 2 hours or overnight to fully set.
- To serve, carefully peel away the paper liners and invert each cheesecake onto a serving plate so the pineapple layer is on top. The caramelized pineapple should release easily from the liner.
Notes
- For best texture, make sure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
- If fresh pineapple is available, you can substitute it for canned, but you’ll need to cook it briefly with some sugar to soften it.
- These mini cheesecakes can be made up to 2 days ahead and stored covered in the refrigerator.
- For a tropical twist, add ½ teaspoon of coconut extract to the cheesecake batter.
- The pineapple topping will caramelize more deeply if you pat the fruit very dry before using.