Description
Mini Pineapple Upside-Down Cheesecakes combine the flavors of caramelized pineapple and creamy cheesecake with a buttery graham cracker crust. These easy, individual-sized treats are perfect for parties and special occasions.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp butter, melted
- 1/3 cup brown sugar
- 6 pineapple rings (halved if needed)
- 12 maraschino cherries
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp cornstarch
Instructions
- Prepare the Muffin Pan – Preheat oven to 325°F (163°C). Line or grease a muffin tin.
- Make the Caramelized Pineapple Layer – Melt butter and brown sugar in a small saucepan. Spoon into each muffin cup.
- Assemble the Fruit Layer – Place a pineapple ring (or half) over the brown sugar mixture. Add a maraschino cherry in the center.
- Prepare the Crust – Mix graham cracker crumbs with melted butter and press firmly over the pineapple layer.
- Make the Cheesecake Filling – Beat cream cheese until smooth. Mix in sugar, eggs, vanilla, sour cream, and cornstarch until well combined.
- Fill the Muffin Cups – Spoon cheesecake batter over the crust, filling each cup nearly to the top.
- Bake – Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool and Chill – Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Invert and Serve – Run a knife around the edges and invert onto a plate.
Notes
- Different Fruit – Try peaches, apples, or mango slices.
- Alternative Crust – Use vanilla wafers, chocolate cookies, or a nut-based crust.
- Flavor Enhancements – Add cinnamon or coconut extract.
- Lighter Version – Use Greek yogurt instead of sour cream and reduced-fat cream cheese.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 25 minutes
- Category: dessert, cheesecake
- Method: Baking
- Cuisine: American, tropical
Keywords: mini cheesecakes, pineapple upside-down cake, tropical dessert, easy cheesecake recipe, individual desserts