Description
These Mini Pineapple Upside-Down Cheesecakes combine a tropical coconut crust with a luscious pineapple topping and creamy lemon-infused cheesecake filling. Perfectly portioned for eight servings, they feature a golden brown pineapple and cherry top with a rich, smooth cheesecake layer beneath. Baked to set with a slight jiggle, then chilled for a refreshing, indulgent dessert.
Ingredients
Scale
Crust
- 3.5 oz sweetened flaked coconut
- 2.4 oz sweetened condensed milk (scant 1/4 cup)
- ¼ teaspoon vanilla extract
- Pinch of kosher salt
- 1 egg white (only half will be used)
Pineapple Topping
- 6 tablespoons dark brown sugar, packed (light brown sugar can be substituted)
- â…› teaspoon kosher salt
- 8 tablespoons crushed pineapple, drained well
- 4 maraschino cherries (or a few blueberries or fruit of choice per ramekin)
Cheesecake Filling
- 1 (8 oz) block cream cheese, at room temperature
- 2.5 oz granulated sugar (adjust between 2-3 oz to taste)
- â…› teaspoon kosher salt
- Zest of 1/4 lemon
- 1 large egg, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon pineapple juice (from the can)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the sweetened flaked coconut, sweetened condensed milk, vanilla extract, a pinch of kosher salt, and half of the beaten egg white. Mix thoroughly until well combined. Firmly press this mixture into the bottoms of greased mini cheesecake pans or muffin tins, creating an even crust layer.
- Make the Pineapple Topping: In a small bowl, mix the dark brown sugar and kosher salt together. Evenly sprinkle this sugar mixture over the coconut crust in each pan. Top each with the drained crushed pineapple, then place a maraschino cherry or other preferred fruit on top of the pineapple layer. Set aside while preparing the filling.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the room temperature cream cheese until smooth and creamy. Add the granulated sugar, salt, and lemon zest, then mix well to combine. Next, beat in the large egg, freshly squeezed lemon juice, and pineapple juice until the mixture is smooth and fully blended.
- Assemble and Bake: Pour the cheesecake filling gently over the pineapple topping in each pan, filling about three-quarters full. Place the pans in the preheated oven and bake for 20 to 25 minutes, or until the centers are just set but still slightly jiggly to the touch.
- Cool and Serve: Remove the pans from the oven and allow the mini cheesecakes to cool to room temperature. Then, refrigerate them for at least 2 hours to fully set. Before serving, carefully loosen the edges with a knife or spatula and gently remove the cheesecakes from the pans.
Notes
- Ensure the pineapple used is well drained to prevent the crust from becoming soggy.
- Using room temperature cream cheese and egg helps create a smooth filling without lumps.
- Adjust the sugar in the filling based on your sweetness preference.
- The cheesecakes should have a slight jiggle when removed from the oven as they will continue to set while chilling.
- You can substitute maraschino cherries with blueberries or any fruit of your choice for the topping.
