Go Back
- 1 cup graham cracker crumbs - 2 tablespoons granulated sugar - 1/4 cup unsalted butter, melted - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 cup crushed pineapple, drained - 1/4 cup brown sugar - Maraschino cherries for garnish

Mini Pineapple Upside-Down Cheesecakes

Indulge in a delightful dessert with my Mini Pineapple Upside-Down Cheesecakes! This fun twist combines creamy cheesecake with a buttery crust and juicy pineapple for an unforgettable treat. Perfect for gatherings, this easy recipe comes with step-by-step instructions and handy tips to help you shine in the kitchen. Click through to elevate your dessert game and impress your friends with these tasty bites!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup unsalted butter, melted

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup crushed pineapple, drained

1/4 cup brown sugar

Maraschino cherries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until moist.

      Form the Base: Press approximately 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust. Bake in the preheated oven for 5–7 minutes until slightly golden. Remove and let cool.

        Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese using a hand mixer until smooth. Gradually add the powdered sugar and continue mixing. Add the vanilla extract and sour cream, mixing until combined.

          Incorporate Pineapple: Gently fold in the drained crushed pineapple until evenly distributed through the cheesecake mixture.

            Assemble the Cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner almost to the top.

              Prepare Pineapple Topping: In a small saucepan, combine the brown sugar and remaining crushed pineapple. Cook over medium heat until heated through and slightly caramelized.

                Top Each Cheesecake: Spoon a small amount of the pineapple mixture onto the top of each cheesecake, spreading it evenly.

                  Bake: Return the muffin tin to the oven and bake for an additional 15–20 minutes until the cheesecakes are set but still a bit jiggly in the center.

                    Cool and Chill: Allow the cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.

                      Garnish and Serve: Just before serving, top each mini cheesecake with a maraschino cherry for a delightful finish.

                        Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12