Looking for the ultimate party treat or a summer dessert that blends tropical sweetness with creamy indulgence? These Mini Pineapple Upside-Down Cheesecakes are the answer. Made with a buttery graham cracker crust, a rich cream cheese filling, and caramelized pineapple topping, they’re easy to bake and even easier to love. Whether you’re hosting a gathering or need a make-ahead dessert, these little bites offer big flavor.
Don’t miss our Coconut Cheesecake Bars for another tropical-inspired mini treat!
📝 Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- ½ cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
For the Pineapple Topping:
- 1 cup pineapple rings (chopped, canned or fresh)
- 2 tbsp brown sugar
🔪 Instructions
Step 1: Prep the Oven and Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with nonstick spray.
Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs with the melted butter. Press about one tablespoon of this mixture into the bottom of each muffin cup.
Step 3: Prepare the Filling
In a mixing bowl, beat the softened cream cheese until smooth. Slowly add in the sugar while mixing until fluffy and well combined.
Step 4: Caramelize the Pineapple
In a small saucepan over medium heat, combine chopped pineapple with brown sugar. Cook until the sugar melts and the mixture thickens slightly (about 3–5 minutes).
Step 5: Assemble
Spoon about two tablespoons of the cheesecake mixture into each muffin cup. Top with a spoonful of the caramelized pineapple.
Step 6: Bake
Bake for 18–22 minutes or until centers are set but still a little jiggly. Let cool completely before refrigerating for at least 2 hours.
💡 Tips & Tricks
- Avoid Overmixing: Mix just until ingredients are incorporated to avoid cracks.
- Chill Well: Refrigerate for 4+ hours or overnight for best texture.
- Drain Pineapple: Remove excess liquid if using canned pineapple to avoid sogginess.
🍽 Serving Suggestions
- Top with coconut whipped cream or a pineapple milkshake for extra flair.
- Serve with a side of fresh berries or drizzle with chocolate for contrast.
❌ Common Mistakes to Avoid
- Skipping chill time – Your mini cheesecakes won’t set right.
- Overmixing cream cheese – Adds air and causes cracks.
- Using wet pineapple – Results in soggy, less flavorful tops.
📌 Make-Ahead & Storage Tips
These cheesecakes are perfect for prep-ahead! You can make them a day early and store in an airtight container in the fridge for up to 4 days. They also freeze well for up to 1 month.
❓FAQs about Mini Pineapple Upside-Down Cheesecakes
What are the key ingredients?
Cream cheese, sugar, pineapple, and graham crackers form the base. Brown sugar adds caramelization.
How long does it take to make them?
About 30 minutes to prep and bake, plus 2 hours chilling time.
Can I make them ahead of time?
Absolutely! Make a day in advance and chill overnight for better texture.
Are they suitable for special diets?
Yes! Use gluten-free crackers or vegan cream cheese for dietary-friendly versions.
🌟 Related Recipes Inspirations
Looking for inspiration? Try these related delights:
- Check out the Lemon Cheesecake if you love citrusy cheesecakes.
- Discover great ideas like Pineapple Cream Cheese Pie for a full-size version.
- Don’t miss our Strawberry Cheesecake Protein Balls for a bite-sized alternative.
- Discover the No-Bake Pumpkin Cheesecake Balls for a seasonal twist.