Mini Pineapple Upside-Down Cheesecakes Recipe
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, combining the flavors of pineapple upside-down cake with creamy cheesecake in individual servings. Perfect for a tropical dessert indulgence!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus chilling)
- Yield: 6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Crust:
- 1/2 cup crushed graham crackers
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
Topping:
- 1 can (20 ounces) pineapple rings (drained)
- 6 maraschino cherries
- 2 tablespoons brown sugar
Cheesecake Filling:
- 12 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven and prepare pan: Preheat the oven to 325°F and line a muffin pan with 6 cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into liners to form crusts.
- Assemble the base: Sprinkle brown sugar in each liner. Cut and arrange pineapple pieces and place a cherry in the center of each.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream. Pour over each pineapple layer.
- Bake and chill: Bake for 18–22 minutes. Cool, then refrigerate for at least 2 hours. Flip cheesecakes upside-down before serving.
Notes
- You can use crushed pineapple for a different look.
- For best texture, chill the cheesecakes overnight.
- Garnish with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
