why make this recipe
These mini cheesecakes give you a sweet, tropical bite. They are small, easy to share, and look pretty. You can make them for a party, a snack, or a quick dessert. If you like simple dessert steps, this is a good pick. See a similar easy cheesecake idea here: No-bake white chocolate cheesecakes.
introduction
Mini Pineapple Upside-Down Cheesecakes mix classic pineapple flavor with creamy cheesecake. The graham cracker base gives a crisp bite. The pineapple on top adds bright sweetness. These are fast to bake and chill. They work well when you want a small treat that still feels special.
how to make Mini Pineapple Upside-Down Cheesecakes
Follow the set steps below. Press the crust, make the filling, add pineapple, bake, chill, and top with caramel. Work with room temperature cream cheese so the filling stays smooth. Use a muffin tin and paper liners for easy removal.
Ingredients :
1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 2 (8 oz) packages cream cheese, softened, 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 can (20 oz) pineapple chunks, drained, 1/4 cup caramel sauce
Directions :
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of each muffin liner to create a sturdy crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating until combined. Add in the eggs one at a time, mixing well after each addition, and finish with the vanilla extract.
- Spoon a layer of the cream cheese mixture over the graham cracker crusts, filling each liner about three-quarters full. Gently add the drained pineapple chunks on top of the filling.
- Bake in the preheated oven for about 18-20 minutes, or until the cheesecakes are set and slightly jiggly in the center.
- Once baked, let them cool in the pan for a bit, then transfer to the fridge to chill for at least 2 hours. Before serving, drizzle with caramel sauce for an extra touch of sweetness. Enjoy your mini tropical indulgences!
how to serve Mini Pineapple Upside-Down Cheesecakes
Take them from the fridge and peel off the liners. Serve cold on a small plate. Add extra caramel or a small mint leaf if you like. These are great with coffee or iced tea. For another simple small cheesecake idea try this: No-bake white chocolate cheesecakes.
how to store Mini Pineapple Upside-Down Cheesecakes
Keep them in an airtight container in the fridge. They stay good for 3–4 days. Do not leave them at room temperature more than two hours. You can freeze them for up to one month. Thaw in the fridge before serving.
tips to make Mini Pineapple Upside-Down Cheesecakes
- Use room-temperature cream cheese for a smooth filling.
- Press the crust firmly so it holds when you remove the liner.
- Drain pineapple well to avoid a wet filling.
- Chill at least two hours for best texture.
- If you need a no-bake option, look at this idea for a simple change: No-bake white chocolate cheesecakes.
variation
- Swap caramel for pineapple glaze or a light rum sauce.
- Add a small maraschino cherry on each pineapple chunk.
- Use crushed vanilla wafers instead of graham crackers.
- Make a dairy-free version by using vegan cream cheese and a plant butter.
FAQs
Q: Can I make these ahead?
A: Yes. Bake and chill them, then store in the fridge for up to 3 days. You can also freeze them.
Q: Can I use fresh pineapple?
A: Yes. Cut into small pieces and drain any juice before adding to the cakes.
Q: Do I need to use liners?
A: Liners make removal easy. You can skip them, but lightly grease the tin first.
Q: Can I double the recipe?
A: Yes. Use two muffin tins or do two rounds in the oven.
Q: How do I know when they are done?
A: They are set at the edges and slightly jiggly in the center. Do not overbake.
Conclusion
These mini pineapple upside-down cheesecakes are easy, sweet, and bright. They make a great small dessert for guests or family. For another pineapple cheesecake idea and a gluten-free take, see this recipe: Pineapple Upside Down Cheesecake | Gluten Free Mini Cheesecakes.
Mini Pineapple Upside-Down Cheesecakes
Ingredients
Method
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of each muffin liner to create a sturdy crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating until combined. Add in the eggs one at a time, mixing well after each addition, and finish with the vanilla extract.
- Spoon a layer of the cream cheese mixture over the graham cracker crusts, filling each liner about three-quarters full. Gently add the drained pineapple chunks on top of the filling.
- Bake in the preheated oven for about 18-20 minutes, or until the cheesecakes are set and slightly jiggly in the center.
- Once baked, let them cool in the pan for a bit, then transfer to the fridge to chill for at least 2 hours.
- Before serving, drizzle with caramel sauce for an extra touch of sweetness. Serve cold on a small plate.