A Tropical Twist on Two Classic Desserts
Who says you have to choose between cake and cheesecake? These Mini Pineapple Upside-Down Cheesecakes combine two beloved desserts into one adorable, bite-sized treat. Each one starts with a buttery graham cracker base, is topped with a luscious cheesecake filling, and crowned with caramelized pineapple and a bright red maraschino cherry.
They’re as delicious as they are beautiful, and their individual size makes them perfect for parties, brunches, holidays, or just a tropical-themed treat at home. Sweet, creamy, fruity, and completely irresistible—these are little bites of paradise!
🛒 Ingredients
Makes 12 mini cheesecakes
For the pineapple topping:
- Pineapple rings (canned, in juice) – 6 rings, halved
- Maraschino cherries – 12, drained
- Unsalted butter – 60g
- Light brown sugar – 100g
For the cheesecake filling:
- Cream cheese – 450g, softened
- Granulated sugar – 100g
- Eggs – 2 large (100g total)
- Sour cream – 100g
- Vanilla extract – 1 tsp
- Cornstarch – 1 tablespoon (10g)
For the crust:
- Graham cracker crumbs – 120g
- Unsalted butter – 60g, melted
- Granulated sugar – 30g
👩🍳 Instructions
🍍 Step 1: Prepare the Pineapple Topping
- Preheat your oven to 160°C (325°F) and grease a standard 12-cup muffin pan.
- In a small saucepan, melt 60g butter with 100g brown sugar over medium heat until combined and slightly bubbly.
- Spoon about 1 tablespoon of the caramel mixture into each muffin cup.
- Place half a pineapple ring on top of the sugar mixture in each cup.
- Add one maraschino cherry in the center of each ring.
🍪 Step 2: Make the Crust
- In a bowl, combine graham cracker crumbs, 60g melted butter, and 30g sugar until the mixture resembles wet sand.
- Press about 1 tablespoon of the mixture over each pineapple ring, gently pressing it down to form the base.
🧀 Step 3: Mix the Cheesecake Filling
- In a large bowl, beat cream cheese and 100g granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating until just incorporated.
- Mix in sour cream, vanilla extract, and cornstarch. Beat on low until smooth and lump-free.
- Spoon the cheesecake filling over each crust, filling the cups to just below the rim.
🔥 Step 4: Bake & Cool
- Bake for 20–23 minutes, or until the centers are just set and barely jiggle.
- Remove from oven and let cool in the pan for 30 minutes, then refrigerate for at least 2 hours (overnight is best).
- To release, run a thin knife around the edges, invert the pan onto a tray or plate, and gently lift to reveal your gorgeous upside-down cheesecakes.
🍽️ Nutrition Information (Per Mini Cheesecake)
- Calories: 265 kcal
- Fat: 18g
- Carbs: 22g
- Protein: 4g
- Sugar: 17g
- Fiber: 0.5g
- Sodium: 140mg
💡 Tips & Tricks
- Don’t overmix the batter—overmixing can introduce too much air and cause cracks.
- Chill thoroughly before inverting—cold cheesecakes hold their shape better.
- For a fun twist, add a splash of rum extract or a hint of lime zest to the filling for a tropical boost.
- If using fresh pineapple, lightly sauté the slices in butter and sugar to soften them before assembly.
- Make it gluten-free by using GF graham crackers for the crust.
🌟 Why You'll Love This Recipe
- Perfect portion sizes—no slicing or mess
- Combines the tropical charm of pineapple upside-down cake with the creamy decadence of cheesecake
- Eye-catching and elegant for any event
- Can be made ahead of time—ideal for entertaining
🍹 Serve With…
- Iced Pineapple Passion Punch or a Virgin Piña Colada
- Fresh fruit salad
- A scoop of coconut ice cream for an extra indulgent treat
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