Delightful Mini Pineapple Upside-Down Cheesecakes Recipe

The aroma of caramelized pineapple wafts through the air, mingling with creamy cheesecake goodness as you prepare these Mini Pineapple Upside-Down Cheesecakes. Imagine sinking your fork into the luscious layers of sweet and tangy flavors while the crunchy graham cracker crust provides a delightful crunch.

Every bite is a nostalgic trip back to summer picnics or family gatherings where dessert was the highlight. The excitement builds as you serve these adorable mini treats at your next event; they’re bound to impress friends and family alike.

My cousin once declared these mini delights “the best thing since sliced bread,” which is quite the compliment coming from a self-proclaimed dessert connoisseur.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for an even crust that holds together well when baked.
• Unsalted Butter: Melted butter adds richness and helps bind the crust together beautifully.
• Brown Sugar: This sweetener caramelizes perfectly during baking, giving sweetness and depth of flavor.
• Cream Cheese: Ensure it’s softened to room temperature for a smooth and creamy cheesecake filling.
• Sugar: Granulated sugar balances the cream cheese’s tanginess and enhances sweetness throughout.
• Eggs: One large egg brings the filling together; whisk it well before incorporating into the mixture.
• Pineapple Rings: Use canned or fresh; ensure they’re drained well if using canned to avoid excess moisture.
• Vanilla Extract: A splash of vanilla enhances all flavors in this delightful treat.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter and brown sugar until crumbly. Press this mixture into the bottoms of muffin cups for a sturdy base.

Create Your Cheesecake Filling: Beat softened cream cheese in a mixing bowl until smooth. Gradually add granulated sugar while mixing until airy and lightened in texture.

Add Eggs and Vanilla: Incorporate one egg at a time into the cream cheese mixture while mixing on low speed. Add vanilla extract after both eggs are combined thoroughly.

Assemble with Pineapple Topping: Place a pineapple ring on top of each crust in muffin tins. Spoon cheesecake filling over each ring until they’re about three-quarters full—this allows room for rising during baking.

Bake to Perfection: Bake in preheated oven for 20-25 minutes or until edges appear firm but centers remain slightly jiggly—like they’re doing the hula! Remove from oven and allow them to cool completely before chilling in the fridge.

These cherished little bites bring smiles on faces young and old alike—after all, who doesn’t love cheesecake with a tropical twist? Enjoy every moment creating these delightful treats!

Perfecting the Cooking Process

Start by preparing your crust first while the oven preheats. This ensures the crust is ready when your filling is mixed and ready to pour.

Add Your Touch

Feel free to swap out the traditional pineapple for mango or peaches for a unique twist. Experimenting with flavors can lead to delicious discoveries.

Storing & Reheating

To maintain freshness, store leftover cheesecakes in an airtight container in the fridge, enjoying them within three days for best flavor and texture.

Creating these mini delights reminds me of my first baking adventure with my grandmother, who always said, “If you make a mess, it means you’re having fun!”

FAQ

Can I make Mini Pineapple Upside-Down Cheesecakes ahead of time?

Absolutely! They can be prepared a day in advance and chilled overnight for best results.

What kind of pan should I use for these cheesecakes?

A muffin tin or individual ramekins works perfectly to create beautiful mini cheesecakes.

Can I use different fruits in this recipe?

Yes! Feel free to experiment with fruits like cherries or berries for varied flavors and textures.

Print

Mini Pineapple Upside-Down Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Mini Pineapple Upside-Down Cheesecakes are a delightful blend of creamy cheesecake and caramelized pineapple, ideal for any gathering. These individual treats are simple to make and sure to impress!

• Total Time: 40 minutes
• Yield: Makes 12 mini cheesecakes

Ingredients

• Graham cracker crumbs
• Unsalted butter
• Brown sugar
• Cream cheese
• Granulated sugar
• Eggs
• Pineapple rings
• Vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press this mixture into muffin cups to form the crust.
3. Beat softened cream cheese in a mixing bowl until smooth. Gradually add granulated sugar until airy.
4. Incorporate eggs one at a time, then mix in the vanilla extract.
5. Place a pineapple ring on each crust, fill with the cheesecake mixture, and bake for 20-25 minutes until edges are set but centers jiggle slightly.
6. Cool completely before refrigerating.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake (60g)
• Calories: 180
• Sugar: 12g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg