Name: Mini Pineapple Upside-down Cheesecakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-487502H41M15S
Cuisine: American
Ingredients: 16 ounces cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 cup all-purpose flour; 1 cup crushed pineapple, drained; 1/4 cup brown sugar, packed; 1/4 cup unsalted butter, melted; Maraschino cherries for topping (optional); 12 cupcake liners

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If you’re searching for a show-stopping dessert that combines creamy cheesecake with the classic tropical flavors of pineapple upside-down cake, look no further than these Mini Pineapple Upside-down Cheesecakes. Each bite-sized treat packs a punch of caramelized fruit and luscious cheesecake, making them perfect for parties, potlucks, or a sweet weeknight indulgence. The gorgeous layering and bright maraschino cherry toppers practically guarantee smiles all around, and nobody can resist how easy they are to serve—a real win-win for bakers and guests alike.

Mini Pineapple Upside-down Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe’s beauty lies in its lineup of simple yet essential ingredients. Each component brings something special—whether that’s creamy texture, bright color, or that irresistible caramelization—making these Mini Pineapple Upside-down Cheesecakes a delight from top to bottom.

Crushed pineapple (1 cup, drained): Offers bursts of juicy, tropical flavor in every bite and keeps the cheesecakes moist.
Brown sugar (1/4 cup, packed): Adds a deep caramel note that complements the tangy pineapple perfectly.
Unsalted butter (1/4 cup, melted): Creates a rich, luscious base for the pineapple topping.
Cream cheese (16 ounces, softened): The star of the show for a velvety, creamy cheesecake filling.
Granulated sugar (1/2 cup): Sweetens the cheesecake mixture without overpowering the fruit.
Large eggs (2): Bind the cheesecake mixture for a smooth, custard-like finish.
Vanilla extract (1 teaspoon): Enriches the flavor and rounds out the cheesecake’s taste.
Sour cream (1/2 cup): Adds extra creaminess and a gentle tang to balance the sweetness.
All-purpose flour (1/4 cup): Gives the cheesecakes a subtle structure and helps everything set beautifully.
Maraschino cherries (for topping, optional): A cheery pop of color that makes each mini dessert adorable and festive.
Cupcake liners (12): Keep everything tidy, make serving super easy, and help the cheesecakes hold their shape.

How to Make Mini Pineapple Upside-down Cheesecakes

Step 1: Prepare the Pineapple Topping

Start by stirring together your crushed pineapple, brown sugar, and melted butter in a small bowl. This trio will become the flavorful foundation at the bottom of each mini cheesecake, creating that signature upside-down effect we all love. Spoon about one tablespoon of this mixture into each cupcake liner, making sure it’s spread out evenly for the best color and caramelization.

Step 2: Mix the Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese and granulated sugar together until completely smooth—no lumps allowed! This is where the creamy magic happens, so take your time. Next, add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, sour cream, and flour until the batter is just combined and silky.

Step 3: Assemble & Bake

Carefully pour or spoon the cheesecake batter over the pineapple mixture in each cupcake liner, filling them nearly to the top. Place the tray in a preheated 325 degree Fahrenheit oven and bake for 25 to 30 minutes, or until the centers look just set. The cheesecakes might puff up slightly but will settle as they cool.

Step 4: Cool & Chill

Once the cheesecakes are out of the oven, let them cool completely in the pan on a wire rack. Chill them in the refrigerator for at least 2 hours—this rest time is crucial for that signature creamy texture and easy release from the liners. Patience pays off here!

Step 5: Unmold & Decorate

Gently remove the chilled cheesecakes from their liners. If desired, top each with a classic maraschino cherry for that extra pop of color and vintage flair. Your Mini Pineapple Upside-down Cheesecakes are ready to wow!

How to Serve Mini Pineapple Upside-down Cheesecakes

Garnishes

The simplest and most eye-catching garnish for these treats is a maraschino cherry perched right on top. You can also add a sprinkle of toasted coconut, a drizzle of caramel sauce, or even a tiny wedge of fresh pineapple for a tropical twist. Let your creativity shine—the goal is to make them as inviting as they taste.

Side Dishes

While these cheesecakes easily steal the show, they pair beautifully with a few sides. Try serving with fresh berries, a crisp fruit salad, or even a scoop of vanilla ice cream for an indulgent dessert plate. Light and fruity sides keep the meal balanced, especially after a hearty main course.

Creative Ways to Present

Arrange the Mini Pineapple Upside-down Cheesecakes on a colorful platter for a party, or nestle each one in a festive cupcake wrapper for extra flair. For special occasions, serve them in clear dessert cups so guests can admire the layers. You could even make personalized name tags or place settings to give your dessert table a custom touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover cheesecakes in an airtight container, separating layers with parchment paper if stacking. They’ll stay perfectly fresh and delicious in the refrigerator for up to five days, making them ideal for prepping ahead for parties or treating yourself throughout the week.

Freezing

Mini Pineapple Upside-down Cheesecakes freeze shockingly well! Simply wrap each one tightly in plastic wrap and store in a zip-top freezer bag or airtight container. They’ll keep for up to two months; just thaw in the refrigerator overnight whenever you’re ready for a sweet treat.

Reheating

While these cheesecakes are best enjoyed chilled, you can let frozen ones come to room temperature for about 30 minutes if you prefer them slightly soft and creamy. Avoid microwaving, as it can make the texture gummy and uneven—patience ensures the perfect bite!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop enough fresh pineapple to equal the amount called for and be sure to drain any excess juice, so your cheesecakes won’t be watery.

Can I make Mini Pineapple Upside-down Cheesecakes gluten-free?

Yes, you can easily swap the all-purpose flour for almond flour or a 1-to-1 gluten-free baking blend. The texture will still be creamy and delicious—just double check your other ingredients to be sure they’re gluten-free too.

Why did my cheesecakes sink in the middle?

Sinking may happen if the centers are underbaked or if there’s too much air in the batter from over-mixing. Be sure to bake until the centers are set and mix the filling just until smooth for best results.

How do I keep the pineapple mixture from sticking to the liners?

Using high-quality nonstick cupcake liners or spraying them lightly with cooking spray helps ensure an easy release. Chilling the cheesecakes thoroughly before peeling off the liners also makes a big difference.

Can I double this recipe for a crowd?

Definitely! You can easily double the ingredients to make 24 cheesecakes. Bake them in two muffin tins, or work in batches to keep their texture perfectly creamy and consistent.

Final Thoughts

If you’re on the hunt for a colorful, creamy showstopper that everyone will be talking about, these Mini Pineapple Upside-down Cheesecakes truly deliver. Whether you’re hosting a celebration or simply looking to brighten someone’s day, give this recipe a try—the smiles and empty plates will say it all!

Mini Pineapple Upside-down Cheesecakes Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 2 hours 45 minutes including chilling
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

These Mini Pineapple Upside-down Cheesecakes are the perfect individual dessert for any occasion. Creamy cheesecake with a sweet pineapple topping, these mini treats are easy to make and delightful to enjoy.

Ingredients

Scale

Cheesecake:

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour

Pineapple Topping:

1 cup crushed pineapple, drained
1/4 cup brown sugar, packed
1/4 cup unsalted butter, melted

Additional:

Maraschino cherries for topping (optional)
12 cupcake liners

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Instructions

Preheat oven: Preheat oven to 325 degrees Fahrenheit.
Mix pineapple topping: In a small bowl, mix crushed pineapple, brown sugar, and melted butter. Spoon about 1 tablespoon of the pineapple mixture into the bottom of each cupcake liner.
Prepare cheesecake batter: In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract, sour cream, and flour until combined.
Fill liners: Pour cheesecake batter evenly over the pineapple mixture in each liner.
Bake: Bake for 25-30 minutes or until the centers are set.
Cool and chill: Remove from oven and cool completely. Refrigerate for at least 2 hours before removing cheesecakes from liners.
Serve: Top each with a maraschino cherry if desired and serve.