Description

These adorable mini pineapple upside down cheesecakes combine buttery caramelized pineapple with creamy cheesecake and a crunchy graham cracker crust. Perfect for summer parties, picnics, or any occasion where you want a showstopping, easy-to-serve dessert.

Ingredients

Scale

1/4 cup unsalted butter, melted
1/2 cup light brown sugar, packed
1 can (20 oz) pineapple slices, drained and cut into small chunks (or use fresh pineapple, chopped)
12 maraschino cherries (optional)
1 cup graham cracker crumbs (about 8 full sheets, crushed)
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
2 packages (16 oz total) cream cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup sour cream or plain Greek yogurt

Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
Make the caramelized pineapple topping: Melt 1/4 cup butter and stir in 1/2 cup brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Add about 2 teaspoons pineapple chunks to each cup, pressing down gently. Place a maraschino cherry in the center, if using.
Prepare the graham cracker crust: In a medium bowl, combine 1 cup graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons melted butter. Mix until the crumbs resemble wet sand. Spoon about 1 tablespoon of crust mixture on top of the pineapple layer in each cup and press down lightly.
Make the cheesecake filling: In a large bowl, beat together cream cheese and 1/2 cup sugar until smooth and fluffy (about 2 minutes). Scrape down the bowl often. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream or Greek yogurt. Beat until silky smooth and lump-free.
Fill the muffin cups: Spoon the cheesecake mixture evenly over the crust in each cup (about 2 generous tablespoons per cup). Smooth the tops.
Bake on the middle rack for 18-22 minutes, or until cheesecakes are just set and slightly jiggly in the center.
Remove from oven and let cool in the pan for 10 minutes. Transfer to a cooling rack and chill in the fridge for at least 2 hours, or overnight for best flavor and texture.
Unmold and serve: Carefully peel away liners and invert each cheesecake onto a plate so the pineapple topping is on top. Spoon any stuck pineapple back on.

Notes

For gluten-free, use gluten-free graham crackers. For dairy-free, substitute vegan cream cheese, coconut yogurt, and plant-based butter. Chill cheesecakes at least 2 hours for best texture. If using fresh pineapple, drain well to avoid excess moisture. These freeze well in their liners for up to a month.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 200
Sugar: 14
Sodium: 120
Fat: 12
Saturated Fat: 7
Carbohydrates: 18
Fiber: 1
Protein: 4

Keywords: pineapple upside down cheesecake, mini cheesecakes, summer dessert, party dessert, pineapple, cheesecake, easy dessert, individual cheesecakes