Go Back
To make Easy Mini Pineapple Upside-Down Cheesecakes, gather the following ingredients:

Easy Mini Pineapple Upside-Down Cheesecakes

Indulge in the delightful world of dessert with Easy Mini Pineapple Upside-Down Cheesecakes! These bite-sized treats combine creamy cheesecake and juicy pineapple for a perfect party or cozy night treat. Follow our simple step-by-step guide, plus tips to avoid common mistakes, to impress your friends and family. Ready to make these delicious mini cheesecakes?
Print Recipe Pin Recipe

Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

1/4 cup heavy cream

12 maraschino cherries

A pinch of salt

Instructions
 

Prepare the Crust: In a medium bowl, combine crushed graham crackers and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this mixture into the bottom of each cavity of a muffin tin lined with paper liners to form the crust. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes until set. Allow to cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and a pinch of salt until smooth and creamy. Add vanilla extract and crushed pineapple, blending until well incorporated.

      Add Whipped Cream: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

        Assemble the Cheesecakes: Spoon the cream cheese filling over the cooled crust in each muffin tin cavity, smoothing it out on top. Insert one maraschino cherry in the center of each cheesecake to create the traditional upside-down look.

          Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.

            Serve: When ready to serve, carefully remove each mini cheesecake from the muffin tin, peeling off the paper liner. Place upside-down (so the crust is on top) on individual dessert plates.

              - Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12 mini cheesecakes

                - Presentation Tips: Garnish with a small slice of fresh pineapple or a sprinkle of toasted coconut flakes on top for an extra tropical flair.