Mini Pineapple Upside Down Cheesecake
Craving a dessert that's cute, creamy, and has a tropical twist? These mini pineapple upside down cheesecakes are exactly what your dessert table needs.
Equipment
- 12-cup muffin pan
- Mixing Bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl
- Spoon or small spatula
- Cooling Rack
- Knife or offset spatula
Ingredients
For the Topping:
- ¼ cup unsalted butter melted
- ½ cup light brown sugar packed
- 6 pineapple rings cut to fit muffin cups
- 6 maraschino cherries
For the Crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 12 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
Instructions
Preheat and Prep the Pan
- Preheat your oven to 325°F (163°C).
- Lightly grease a 12-cup muffin pan with non-stick spray or a bit of melted butter.
- Optional: place cupcake liners if you'd prefer an easier release, but these look best baked directly in the pan for that caramelized top.
Make the Pineapple Topping
- In a small bowl, mix together ¼ cup melted butter and ½ cup brown sugar until combined.
- Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.
- Cut your pineapple rings to fit neatly into the muffin wells and press one piece into the sugar mixture in each cup.
- Place a maraschino cherry in the center of each pineapple piece.
- Pro Tip: Pat the pineapple and cherries dry with a paper towel before placing them in the pan to avoid excess moisture, which can prevent proper caramelization.
Make the Graham Cracker Crust
- In a bowl, combine ¾ cup graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons melted butter.
- Stir until the texture resembles wet sand.
- Add about 1 tablespoon of crust mixture on top of each pineapple layer and press down gently using the back of a spoon or your fingers to compact it.
- Pro Tip: A small flat-bottomed glass or spice jar works wonders for evenly pressing the crust.
Make the Cheesecake Filling
- In a medium bowl, beat 12 oz softened cream cheese until smooth and fluffy—about 1 minute.
- Add ⅓ cup sugar and mix until fully incorporated.
- Mix in 1 teaspoon vanilla extract, 2 tablespoons sour cream, and 1 tablespoon flour until smooth.
- Crack in the egg and beat on low speed just until blended. Avoid overmixing.
- Pro Tip: Overmixing can introduce air bubbles and cause the cheesecake to puff too much or crack—gentle mixing is key once the egg goes in.
Fill and Bake
- Spoon the cheesecake filling evenly over the crusts—each cup should be about ¾ full.
- Smooth the tops with a spoon or mini spatula.
- Bake for 18–22 minutes, or until the centers are set and only slightly jiggly in the middle.
- Pro Tip: If the edges look set and the center wiggles slightly when gently shaken, they’re ready. Don’t wait for them to brown!
Cool and Chill
- Let the cheesecakes cool in the pan for about 30 minutes.
- Carefully run a thin knife or offset spatula around the edges to loosen them.
- Refrigerate in the pan for at least 2 hours, or until fully chilled and firm.
- Once chilled, gently pop each cheesecake out onto a plate—pineapple side up!
- Pro Tip: If they’re stubborn, briefly dip the bottom of the pan in warm water to loosen the caramel base.
Notes
Nutritional Value Per Serving:
- Calories: 280-320 kcal
- Fat: 20g
- Carbohydrates: 22g
- Sugars: 16g
- Protein: 4g