These Mini Pineapple Upside-Down Cheesecakes combine two classic desserts into one irresistible little treat. A buttery graham cracker crust is topped with creamy cheesecake, juicy pineapple, and a glossy brown-sugar topping. They’re perfect for parties, holidays, or whenever you want an easy dessert with a tropical twist.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Pineapple Topping
- 1 can (20 oz) pineapple rings or chunks, well drained
- ½ cup brown sugar
- 3 tablespoons unsalted butter, melted
- Maraschino cherries, optional
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
Instructions
1. Prepare the Pan
Preheat your oven to 325°F (165°C).
Line a 12-cup muffin pan with paper liners and lightly grease them.
2. Make the Crust
In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
Mix until the crumbs resemble wet sand.
Place about 1½ tablespoons of the mixture into each muffin cup and press firmly into an even layer.
Bake for 5–6 minutes, then set aside to cool slightly.
3. Prepare the Pineapple Topping
Mix the melted butter and brown sugar together.
Place a small amount of the mixture into the bottom of each muffin cup.
Add a small piece of pineapple and, if desired, a maraschino cherry.
4. Make the Cheesecake Filling
Beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing just until incorporated.
Add the vanilla, sour cream, and flour. Mix until smooth, being careful not to overbeat.
5. Fill the Cheesecakes
Carefully spoon the cheesecake mixture over the pineapple topping, filling each cup nearly to the top.
Gently tap the pan against the counter to remove any large air bubbles.
6. Bake
Bake for 20–25 minutes, or until the cheesecake centers are mostly set but still have a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecakes sit inside for about 10 minutes.
Remove them from the oven and allow them to cool completely.
7. Chill and Flip
Refrigerate the cheesecakes for at least 2–3 hours, preferably overnight.
Once chilled, carefully remove the liners and turn each cheesecake upside down so the caramelized pineapple topping is on top.
Tips for Perfect Mini Cheesecakes
- Drain the pineapple very well to prevent excess liquid from making the cheesecake soggy.
- Use room-temperature cream cheese for a smooth filling.
- Don’t overbake—the centers should retain a slight jiggle when removed from the oven.
- Chill thoroughly before attempting to remove or flip the cheesecakes.
- For extra flavor, add a little lemon zest or coconut to the cheesecake filling.
Storage
Keep the mini cheesecakes covered in the refrigerator for up to 4 days. They can also be frozen without the final garnish for up to 1 month. Thaw them overnight in the refrigerator.
Final Thoughts
These Mini Pineapple Upside-Down Cheesecakes are creamy, buttery, fruity, and wonderfully indulgent. The combination of tangy cheesecake, caramelized brown sugar, pineapple, and a crisp graham cracker crust makes every bite taste like a miniature tropical dessert.