Description
Delightful mini pineapple upside-down cheesecakes blend tropical sweetness with creamy indulgence. Caramelized pineapple rings nestled atop silky cream cheese create a perfect dessert bite that will transport you to a sunny paradise.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 4 tbsp (60 ml) unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) sour cream
Pineapple Topping:
- 1 small fresh pineapple or 1 can (20 oz/567 g) pineapple rings
- 4 tbsp (60 ml) unsalted butter
- 1/2 cup (100 g) brown sugar
- 6–8 maraschino cherries (optional)
Instructions
- Preheat the oven to 325°F and line a muffin tin with cupcake liners for easy removal of mini cheesecakes.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles coarse sand.
- Press the crumb mixture firmly into the bottom of each cupcake liner, creating a compact base.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Gently fold in vanilla extract and sour cream, blending until the filling is uniform and velvety.
- If using fresh pineapple, cut into small rings that will fit inside the muffin cups; drain canned pineapple thoroughly.
- Melt butter in a skillet, add brown sugar, and cook until the mixture becomes a bubbling caramel sauce.
- Pour a thin layer of caramel into each cupcake liner, then place a pineapple ring on top of the caramel.
- Carefully spoon the cheesecake filling over the pineapple, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the centers are just set but still slightly jiggly.
- Remove from oven and allow to cool completely at room temperature.
- Refrigerate for at least 2 hours to set and develop flavors.
- Optional: Garnish with a maraschino cherry before serving.
- Gently remove from liners and serve chilled for the best texture and taste.
Notes
- Soften cream cheese at room temperature beforehand to ensure a smooth, lump-free filling that blends effortlessly.
- Avoid overmixing the cheesecake batter to prevent air bubbles and a dense, tough texture.
- Pat pineapple pieces dry with paper towels to prevent excess moisture from making the crust soggy.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 286
- Sugar: 22 g
- Sodium: 205 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 67 mg