Description
Mini Pineapple Upside-Down Cheesecakes are delightful bite-sized desserts that perfectly balance sweet, tangy, and creamy flavors. Combining the classic pineapple upside-down cake topping with a rich, velvety cheesecake filling, these mini treats are ideal for parties, special occasions, or a sweet indulgence anytime. The golden caramelized pineapple rings and cherries create a visually stunning presentation, while the smooth cheesecake layer delivers irresistible creaminess in every bite.
Ingredients
Topping
- Butter – 4 tablespoons
- Brown sugar – ½ cup, packed
- Pineapple slices (fresh or canned) – 12 small rings
- Maraschino cherries – 12
Cheesecake Filling
- Cream cheese, softened – 16 oz (2 packages)
- Granulated sugar – ¾ cup
- Eggs – 2 large, room temperature
- Vanilla extract – 1 teaspoon
- Heavy cream or sour cream – ⅓ cup
Crust
- Graham cracker crumbs – 1 cup
- Butter, melted – 4 tablespoons
Instructions
- Prepare the Topping: Melt 4 tablespoons of butter with ½ cup packed brown sugar in a small saucepan over medium heat until smooth and caramelized. Pour this caramel mixture evenly into the bottom of each cup of a mini cheesecake mold or a standard muffin tin lined with cupcake liners. Place one pineapple ring into each cup, then top the center of each ring with a maraschino cherry.
- Make the Cheesecake Filling: In a large mixing bowl, beat 16 oz softened cream cheese until smooth and creamy. Gradually add Âľ cup granulated sugar, beating well after each addition. Add 2 eggs one at a time, mixing until fully incorporated. Stir in 1 teaspoon vanilla extract. Finally, blend in â…“ cup heavy cream or sour cream until the batter is silky and lump-free.
- Assemble: Spoon the cheesecake batter carefully over the pineapple rings and cherries in each cup, filling nearly to the top but leaving some space to prevent overflow during baking.
- Bake: Preheat the oven to 325°F (160°C). Place the muffin pan in the oven and bake for 20 to 25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool and Unmold: Remove the pan from the oven and let the cheesecakes cool completely on a wire rack. Refrigerate for at least 2 hours to firm up. To serve, carefully run a knife around each cheesecake’s edge and invert the pan onto a plate so the caramelized pineapple topping is perfectly displayed.
Notes
- Let cream cheese and eggs come to room temperature before mixing for a smooth batter without lumps.
- Don’t overbake; a slight jiggle in the center ensures creamy texture after cooling.
- Use a water bath by placing the muffin pan in a larger pan filled with hot water during baking for extra silky texture.
- Chill cheesecakes thoroughly before unmolding to prevent breaking or sticking.
- Grease the pan well or use silicone cupcake liners to ease removal and prevent sticking of caramel topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: mini pineapple upside-down cheesecakes, mini cheesecakes, pineapple desserts, bite-size cheesecake, tropical desserts, pineapple upside-down cake
