Mini Pineapple Upside-Down Cheesecakes
A delightful twist on classic pineapple upside-down cake, these mini cheesecakes combine caramelized pineapple, a creamy cheesecake filling, and a buttery graham cracker crust into a bite-sized treat perfect for any occasion.
Equipment
- Muffin Tin
- Mixing bowls
- Electric Mixer
- Measuring Cups and Spoons
Ingredients
Pineapple Topping
- 12 pineapple slices fresh or canned, cut to fit muffin tins
- 12 maraschino cherries optional, for garnish
- ¼ cup unsalted butter melted
- ½ cup brown sugar
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tbsp brown sugar
Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 12-cup muffin tin with butter or non-stick spray.
- In a small bowl, mix melted butter and brown sugar. Divide evenly among muffin cups.
- Place a pineapple slice on top of the brown sugar mixture in each muffin cup. Add a maraschino cherry in the center if using.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press about 1 tablespoon of the mixture firmly into each cup over the pineapple slices.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined.
- Stir in vanilla extract and sour cream until smooth.
- Pour cheesecake batter over the crusts, filling each muffin cup almost to the top.
- Bake for 18-20 minutes, or until centers are slightly jiggly but set.
- Let cool in the muffin tin for 10 minutes, then refrigerate for at least 2 hours before flipping onto a plate.
- Carefully run a knife around the edges and invert onto a plate to reveal the caramelized pineapple topping. Enjoy!
Notes
For a tropical twist, add shredded coconut to the crust or a splash of rum extract to the cheesecake batter. Serve with whipped cream for an extra indulgent touch.