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Mini pineapple upside-down cheesecakes topped with cherries on white plate.

Mini Pineapple Upside-Down Cheesecakes

These delightful, individual cheesecakes capture the classic flavors of pineapple upside-down cake in a creamy, bite-sized treat topped with caramelized pineapple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups melted butter
For the Cheesecake Filling
  • 2 packages cream cheese, softened Each package is 8 oz.
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the Topping
  • 1 can (20 oz) pineapple chunks, drained
  • 0.25 cups caramel sauce

Method
 

Preparation
  1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture is moistened.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form a compact crust.
Cheesecake Filling
  1. In a separate bowl, beat the softened cream cheese with granulated sugar until smooth.
  2. Add eggs one at a time, stirring in the vanilla extract until just combined.
  3. Place a drained pineapple chunk on top of each crust, then spoon the cheesecake filling over the pineapples and smooth lightly.
Baking
  1. Bake for 18–22 minutes, or until the centers are set but slightly jiggly.
  2. Remove from the oven and let cool to room temperature in the pan.
  3. Refrigerate for at least 2 hours before serving.
  4. When ready to enjoy, drizzle with caramel sauce and serve chilled.

Notes

These mini cheesecakes are delightful on their own, but consider pairing them with fresh whipped cream or a scoop of vanilla ice cream. For an extra touch, top with toasted coconut or a sprinkle of nuts. They also make a colorful addition to any dessert table! Make sure your cream cheese is at room temperature for a smoother filling, and avoid overmixing your batter to keep it light and fluffy. If making in advance, store them covered in the refrigerator for up to 3 days for the best freshness.