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Mini Pineapple Upside-Down Cheesecakes

Delightful mini cheesecakes topped with caramelized pineapple, combining rich cheesecake and buttery crust for a tropical dessert experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Party
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 can sliced pineapple, drained Look for firm, juicy pineapples in syrup.
  • 1 cup crushed graham crackers Use gluten-free graham crackers for a gluten-free option.
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened Opt for full-fat cream cheese for creaminess.
  • 1/2 cup granulated sugar
  • 2 large eggs Replace with flaxseed meal mixed with water for a vegan option.
  • 1 tsp vanilla extract
  • Maraschino cherries optional for garnish Adds color and sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a mixing bowl, combine crushed graham crackers, brown sugar, and melted butter until it resembles wet sand.
  3. Spoon the mixture into the bottom of each muffin cup, pressing down firmly to form a crust.
  4. In another bowl, mix softened cream cheese and granulated sugar until smooth.
  5. Add the eggs and vanilla extract to the cream cheese mixture and beat until well combined.
  6. Pour the cheesecake batter evenly into each muffin cup over the crust.
  7. Place a slice of pineapple on top of each filled cup and add a maraschino cherry in the middle if desired.
Baking
  1. Bake in the oven for 20-25 minutes until the edges are set and the center is slightly jiggly.
  2. Let cool for about 10 minutes before carefully inverting them onto a serving platter.
  3. Chill in the fridge for an hour before serving.

Notes

These cheesecakes can stay fresh in the fridge for about 4 days when stored in an airtight container. For longer storage, freeze them for up to a month.