Mini Pineapple Upside-Down Cheesecakes

Name: Mini Pineapple Upside-Down Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 cup crushed graham crackers; 3 tablespoons melted butter; 2 tablespoons brown sugar; 1/4 teaspoon ground cinnamon; 1 can (20 oz) pineapple slices in juice, drained; 3 tablespoons brown sugar (for topping); 1 tablespoon unsalted butter (for topping); 16 oz (450 g) cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream

Isabella

📖Life, Love, and Gastronomy 📖

Jump to Recipe

These Mini Pineapple Upside-Down Cheesecakes combine the classic flavors of pineapple upside-down cake with the creamy richness of cheesecake. Each bite delivers a tropical burst from the caramelized pineapple ring and a sweet, buttery graham cracker crust. With their adorable individual portions, these mini cheesecakes make a standout dessert for parties, holidays, or anytime I want to treat myself or guests to something special.

Why You’ll Love This Recipe

I love how these cheesecakes blend the tart sweetness of pineapple with the rich texture of cheesecake. The individual portions make them easy to serve, and I never have to worry about slicing and plating. They also chill beautifully, which means I can make them ahead for entertaining or when I need a reliable dessert in my fridge. Whether it’s a summer gathering or a cozy winter treat, these cheesecakes always impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup crushed graham crackers

3 tablespoons melted butter

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1 can (20 oz) pineapple slices in juice, drained

3 tablespoons brown sugar (for topping)

1 tablespoon unsalted butter (for topping)

16 oz (450 g) cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Directions

I preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

In a small bowl, I mix the crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and cinnamon until well combined. Then I press about a tablespoon of the crust into the bottom of each muffin cup.

I place one pineapple slice over each crust layer, sprinkle each with 1 teaspoon of brown sugar, and dot with a small piece of butter.

In a large bowl, I beat the cream cheese until it’s completely smooth, then gradually add the granulated sugar and mix until combined.

I add the eggs one at a time, beating after each, and then stir in the vanilla extract and sour cream.

Then I spoon the mixture into the muffin cups over the pineapple, filling almost to the top.

I bake for 25–30 minutes, until the centers are set but still slightly jiggly.

After removing them from the oven, I let them cool in the pan for 10 minutes.

I run a knife around each to loosen, then invert carefully onto a plate so the pineapple ends up on top. I remove the paper liners gently.

Finally I chill them in the fridge for at least 2 hours before serving.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 50 minutes (including chilling)

Servings: 12 mini cheesecakes

Calories: 310 kcal per serving

Variations

I sometimes use crushed vanilla wafers or gingersnap cookies instead of graham crackers for a twist on the crust.

For a citrusy boost, I add a bit of lemon zest to the cheesecake filling.

If I want a different fruit, I swap pineapple slices for canned peach slices or cherries.

I’ve also tried using coconut flakes in the crust for a tropical touch that pairs beautifully with the pineapple.

For a lighter version, I use reduced-fat cream cheese and sour cream without compromising flavor too much.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They taste best chilled, so I don’t reheat them. If I’m making them ahead for a gathering, I prepare them a day in advance and garnish right before serving if desired.

Related Recipes:

Cranberry Pineapple Upside-Down Cake

FAQs

How do I keep the cheesecakes from cracking?

I make sure not to overmix the batter and avoid opening the oven while they bake. Letting them cool gradually also helps prevent cracks.

Can I freeze these mini cheesecakes?

Yes, I freeze them individually wrapped once fully chilled. I thaw them in the fridge overnight before serving.

Do I have to use paper liners?

Paper liners make it easier to remove and invert the cheesecakes, but I’ve also used silicone molds with great success.

What can I use instead of sour cream?

I’ve swapped in Greek yogurt when I’m out of sour cream. It keeps the texture creamy with a slight tang.

Can I make this into one large cheesecake?

Yes, I’ve made a full-size version in a springform pan, adjusting the baking time to about 50–60 minutes and using the same layering process.

Conclusion

These Mini Pineapple Upside-Down Cheesecakes are the kind of dessert that never lasts long in my house. The sweet-tart pineapple, the velvety cream cheese filling, and that buttery graham crust come together in perfect harmony. They’re easy to make, fun to serve, and even easier to eat. I always keep this recipe on hand when I need a reliable treat that delights every time.

📖 Recipe: