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Easy mini pineapple upside-down cheesecakes are a simple and delicious dessert perfect for any occasion.

Mini Pineapple Upside-Down Cheesecakes

These mini pineapple upside-down cheesecakes combine the classic flavors of pineapple upside-down cake with the creamy richness of cheesecake, all in adorable individual portions. They feature a buttery graham cracker crust, a sweet and tangy pineapple topping, and a smooth, decadent cheesecake filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup packed light brown sugar
  • Maraschino cherries, halved optional
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon reserved pineapple juice from the can

Equipment

  • Medium saucepan
  • Muffin tin (12-cup)
  • Measuring cups and spoons
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Knife
  • Serving plate or platter
  • Whisk

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Prepare the Pineapple Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and smooth.
  3. Spoon a small amount of the butter-brown sugar mixture into the bottom of each muffin tin cavity.
  4. Top with a pineapple slice and a maraschino cherry half (if using).
  5. Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until moistened.
  6. Press the graham cracker mixture firmly into the bottom of each muffin tin cavity, on top of the pineapple and cherry.
  7. Whip Up the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  8. Gradually add the granulated sugar, beating until well combined.
  9. Beat in the eggs one at a time, mixing until just combined. Do not overmix.
  10. Stir in the sour cream, vanilla extract, and reserved pineapple juice. Mix until smooth and well combined.
  11. Assemble and Bake: Spoon the cheesecake filling evenly into each muffin tin cavity, filling almost to the top.
  12. Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is just slightly wobbly.
  13. Cool and Chill: Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin.
  14. Cover and refrigerate for at least 2 hours before serving.
  15. Invert and Serve: Run a thin knife around the edges of each cheesecake to loosen them from the muffin tin.
  16. Invert the muffin tin onto a serving plate or platter.
  17. Serve immediately.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps. Do not overbake the cheesecakes; a slight wobble in the center is ideal. Store leftover cheesecakes in the refrigerator for up to 3 days. For a richer flavor, use dark brown sugar in the pineapple topping. To prevent sticking, lightly grease the muffin tin even if it's non-stick.