Mini Pineapple Upside-Down Cheesecakes are a deliciously decadent treat that combines the rich, creamy texture of cheesecake with the tropical sweetness of pineapple. These mini desserts feature a buttery graham cracker crust, a smooth cream cheese filling, and a perfectly caramelized pineapple topping. They’re easy to prepare and make for a stunning addition to any party or family gathering. Whether you’re craving a sweet snack or seeking an elegant dessert for a special occasion, these mini cheesecakes are guaranteed to impress.
Why You Will Love Making This Recipe
These Mini Pineapple Upside-Down Cheesecakes are the perfect combination of creamy, fruity, and rich flavors. The graham cracker crust offers a delightful crunch that complements the smooth and creamy cheesecake filling, while the pineapple adds a burst of tropical sweetness. Topped with caramel sauce, these cheesecakes are indulgent yet light, making them an ideal choice for any occasion.
Not only are they easy to prepare, but the individual-sized servings are perfect for portion control, making them great for parties, holidays, or a casual get-together. The best part? These cheesecakes can be made ahead of time, allowing you to focus on other parts of your event. The recipe can also be customized by swapping out the pineapple for other fruits or adding toasted coconut for extra flavor.
Ingredients
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 1/2 cups graham cracker crumbs
- 2 large eggs
- 2 (8 oz) packages cream cheese, softened
- 1 tsp vanilla extract
Equipment Used
- Muffin tin
- Paper muffin liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Spoon or ice cream scoop
- Small offset spatula (optional for smoothing)
Directions & Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each muffin cup to form a crust.
- In a separate bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full. Top each with a pineapple chunk.
- Bake for 20-25 minutes, or until the cheesecakes are set. Let them cool completely in the muffin tin.
- Drizzle caramel sauce over each cheesecake before serving.
Nutritional Information
Each mini cheesecake is approximately 200 calories, with a balance of creamy richness and a light, refreshing taste from the pineapple topping. These cheesecakes are perfect for those who enjoy desserts with a satisfying but not overwhelming sweetness. Pair them with your favorite tropical drink or enjoy them as a standalone treat after a meal.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Fresh Pineapple: Use fresh pineapple chunks for a lighter, fresher flavor.
- Coconut: Sprinkle toasted coconut over the caramel drizzle for added texture and flavor.
- Crust Swap: Experiment with different crusts, such as crushed vanilla wafers or digestive biscuits.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned? Yes, fresh pineapple works great! Just be sure to cut it into small chunks and pat dry before using.
- How do I prevent cracks in the cheesecakes? Make sure your cream cheese is softened fully and avoid overbaking. Let the cheesecakes cool gradually in the oven.
- Can I make these cheesecakes ahead of time? Absolutely! You can prepare these mini cheesecakes up to 2 days in advance and store them in the fridge.
Pro Tips By Elisa
- To get a smooth top on each cheesecake, use a small offset spatula.
- For an extra tropical flair, add a dash of rum to the cheesecake batter before baking.
Serving Suggestions
These Mini Pineapple Upside-Down Cheesecakes are perfect for serving at summer parties, holiday gatherings, or even as a weeknight treat. Pair them with a tropical punch or coconut-flavored beverage for a complete dessert experience. You can also serve them with a scoop of vanilla ice cream or whipped cream on top for added decadence.
Mini Pineapple Upside-Down Cheesecakes
Equipment
- Muffin tin
- Paper muffin liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Spoon or ice cream scoop
- Small offset spatula (optional for smoothing)
Ingredients
- 1 can 20 oz pineapple chunks, drained
- 1/4 cup caramel sauce
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 1/2 cups graham cracker crumbs
- 2 large eggs
- 2 8 oz packages cream cheese, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each muffin cup to form a crust.
- In a separate bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full. Top each with a pineapple chunk.
- Bake for 20-25 minutes, or until the cheesecakes are set. Let them cool completely in the muffin tin.
- Drizzle caramel sauce over each cheesecake before serving.
Notes
For an extra tropical flair, add a dash of rum to the cheesecake batter before baking.