These Mini Pineapple Upside-Down Cheesecakes are the perfect bite-sized tropical indulgence! With a creamy, tangy cheesecake filling and a caramelized pineapple topping, these mini treats are packed with flavor. They make for a fun, individual dessert that everyone will love.
Why You’ll Love This Recipe
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Tropical Twist: The combination of pineapple and caramel is pure tropical bliss.
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Mini & Portable: Perfect for serving at parties or when you want a small portion of something delicious.
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Creamy & Crunchy: A perfectly crisp graham cracker crust complements the smooth, creamy cheesecake filling.
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Make Ahead: These cheesecakes can be prepped ahead of time and refrigerated until you’re ready to serve.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup melted butter
For the Cheesecake Filling:
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2 (8 oz) packages cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
For the Topping:
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1 can (20 oz) pineapple chunks, drained
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1/4 cup caramel sauce (store-bought or homemade)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This will ensure the cheesecakes don’t stick and make cleanup easy.
Step 2: Prepare the Crust
In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the muffin cups, pressing it down firmly using the back of a spoon or the bottom of a small glass. This will create a sturdy base for your cheesecakes.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Once smooth, add the eggs, one at a time, beating well after each addition. Finally, stir in the vanilla extract for added flavor.
Step 4: Assemble the Cheesecakes
Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full. Place a few pineapple chunks on top of each cheesecake and gently press them into the filling.
Step 5: Bake
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle. Once baked, remove the muffin tin from the oven and allow the cheesecakes to cool completely in the pan.
Step 6: Chill and Serve
After cooling, refrigerate the cheesecakes for at least 4 hours or overnight to let them set. Before serving, drizzle each cheesecake with caramel sauce. For extra flair, garnish with a maraschino cherry or mint leaves for a pop of color.
Notes:
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Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in your cheesecake filling.
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Drain Pineapple Thoroughly: Excess moisture from the pineapple can affect the texture of the cheesecakes. Be sure to drain and pat the pineapple dry before using.
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Press the Crust Firmly: A well-packed crust ensures it holds together better. Press it down with a spoon or small glass for a firm base.
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Avoid Over-Mixing: Mix the batter gently until combined to prevent incorporating too much air. Over-mixing can cause cracks during baking.
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Water Bath for Smooth Cheesecakes: To ensure smooth, crack-free cheesecakes, place a pan of hot water on the lower rack of your oven. This will create a steamy environment that helps keep the cheesecakes moist.
How to Serve Mini Pineapple Upside-Down Cheesecakes
These mini cheesecakes are already a fun and tropical treat, but here are a few ideas to take them to the next level:
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Tropical Toppings: Add toasted coconut flakes or drizzle with a bit more caramel sauce for extra flavor.
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Fresh Fruit: Top with fresh fruit like kiwi slices, mango chunks, or banana slices for a refreshing twist.
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Whipped Cream: Serve with a dollop of freshly whipped cream or coconut whipped cream for a light, airy touch.
FAQs (Frequently Asked Questions)
Q1: Can I make these cheesecakes ahead of time?
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Yes, you can! These cheesecakes must chill for at least 4 hours before serving, so they’re perfect for making ahead of time. You can prepare them the night before and have them ready to serve the next day.
Q2: Can I use fresh pineapple instead of canned?
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Absolutely! If you prefer fresh pineapple, just make sure it’s finely chopped and drained well to avoid excess moisture in the cheesecake.
Q3: How can I prevent the cheesecakes from sticking to the liners?
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Lining your muffin tin with paper liners is the easiest way to prevent sticking. If you’re concerned, you can also lightly grease the liners with a non-stick spray.
Q4: Can I use a different kind of crust?
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Yes! You can experiment with a cookie crust (like digestive biscuits or shortbread cookies) or even a vanilla wafer crust for a different flavor.
Q5: Can I freeze these mini cheesecakes?
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Yes, these mini cheesecakes freeze well! Once they’ve chilled and set, wrap each cheesecake in plastic wrap and then foil. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight and drizzle with caramel sauce before serving.
Enjoy these Mini Pineapple Upside-Down Cheesecakes with their tropical flair and creamy goodness – perfect for a special treat or for entertaining!
Print
Mini Pineapple Upside-Down Cheesecakes
- Total Time: 45 minutes
Description
These Mini Pineapple Upside-Down Cheesecakes are the perfect bite-sized tropical indulgence! They combine the creamy richness of cheesecake with a delicious caramelized pineapple twist. These little treats are sure to be a hit at your next gathering!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs – Adds a crunchy and slightly sweet base.
1/4 cup melted butter – Binds the crumbs together, creating a firm, crisp crust.
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened – Gives the cheesecake its rich, creamy texture.
1/2 cup granulated sugar – Sweetens the cream cheese filling.
2 large eggs – Helps bind the ingredients and gives the cheesecake its structure.
1 tsp vanilla extract – Adds depth and enhances the sweetness of the cheesecake.
For the Topping:
1 can (20 oz) pineapple chunks, drained – Pineapple adds a tropical sweetness to the cheesecakes.
1/4 cup caramel sauce – Provides a luscious, buttery sweetness that complements the pineapple and cheesecake.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent the cheesecakes from sticking.
Step 2: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Divide the crust mixture evenly among the muffin cups, pressing it down firmly with the back of a spoon or a small glass to form a solid base. This will ensure each bite has a crunchy contrast to the creamy cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps.
Once the mixture is smooth, add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract to bring in a fragrant depth of flavor.
Step 4: Assemble the Cheesecakes
Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Add a few pineapple chunks on top of each cheesecake, gently pressing them into the filling.
Step 5: Bake
Bake the mini cheesecakes for 20-25 minutes in the preheated oven, or until the edges are set and the centers have a slight jiggle. They will firm up as they cool.
Remove the muffin tin from the oven and allow the cheesecakes to cool completely in the pan.
Step 6: Chill and Serve
After cooling, refrigerate the cheesecakes for at least 4 hours, or overnight to fully set.
Just before serving, drizzle each cheesecake with caramel sauce for added sweetness and a beautiful finishing touch.
Optionally, garnish with a maraschino cherry or mint leaves for a decorative pop of color.
Notes
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in the batter and achieve a smooth texture.
Drain the Pineapple Thoroughly: Excess moisture from the pineapple can make the cheesecakes soggy. Be sure to drain and pat the pineapple chunks dry before using them.
Press the Crust Firmly: Press the graham cracker mixture down firmly for a solid, sturdy base. This will prevent it from falling apart when serving.
Avoid Over-Mixing: Mix the batter just until combined. Over-mixing can introduce too much air, which could cause the cheesecakes to crack as they bake.
Use a Water Bath: For smooth, crack-free cheesecakes, place a pan of hot water on the lower rack of the oven. This will provide moisture and help prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
