Description
A mashup of classic pineapple upside-down cake and creamy cheesecake, these mini treats feature caramelized pineapple, a buttery graham cracker crust, and a silky cheesecake filling. Perfect for parties, potlucks, or a cozy night in, they’re easy to make and always a crowd-pleaser.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 can (20 oz) pineapple rings, drained well (or fresh pineapple, sliced into rounds)
- 1/3 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 12 maraschino cherries (optional)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 2 tablespoons pineapple juice (from the can)
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners and lightly spray with nonstick spray if using paper liners.
- In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in 1/3 cup brown sugar until dissolved and bubbling. Spoon about 1 teaspoon of the mixture into each muffin cup, then gently place a pineapple ring (trim to fit if needed) on top. Place a maraschino cherry in the center of each ring.
- In a medium bowl, mix graham cracker crumbs, 3 tablespoons melted butter, and 2 tablespoons sugar until the texture is like wet sand. Spoon about 1 tablespoon of crust mixture on top of each pineapple/cherry layer, pressing down gently.
- In a mixing bowl, beat cream cheese until smooth and creamy (about 1-2 minutes). Add 1/3 cup sugar and blend until fluffy. Mix in eggs one at a time, scraping down the bowl between additions. Stir in sour cream, pineapple juice, vanilla extract, and flour. Beat until just combined.
- Carefully spoon the cheesecake batter over the crust layer, filling each cup nearly to the top. Smooth the surface with a spatula.
- Bake for 22-26 minutes, or until cheesecakes are set but still slightly jiggly in the center. If tops begin to brown, cover loosely with foil.
- Let cheesecakes cool in the pan for 15-20 minutes, then transfer to a cooling rack. Once completely cooled, refrigerate for at least 2 hours (overnight is better). To serve, gently lift each cheesecake from the liner. Serve chilled or at room temperature.
Notes
For best results, use room temperature cream cheese and eggs. Don’t overmix the cheesecake batter to avoid cracks. Trim pineapple rings to fit muffin cups and blot dry to prevent soggy crust. Chill cheesecakes thoroughly before serving for optimal texture. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Gluten-free and dairy-free adaptations are possible.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: pineapple upside-down cheesecake, mini cheesecakes, party dessert, pineapple dessert, easy cheesecake, muffin tin cheesecake, pineapple cake, individual cheesecake, potluck dessert, birthday treat