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Mini Pineapple Upside-Down Cheesecakes served on a platter

Mini Pineapple Upside-Down Cheesecakes

These delightful mini cheesecakes combine the nostalgic taste of pineapple upside-down cake with creamy cheesecake, perfect for gatherings and indulgent treats.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup crushed graham crackers Pulse in a food processor if in large pieces.
  • ¼ cup melted butter Use slightly browned butter for a toasty flavor.
Filling Ingredients
  • 2 cups cream cheese, softened Room temperature for smooth blend.
  • ½ cup sugar Reduce to 1/3 cup for less sweetness.
  • 1 teaspoon vanilla extract Pure vanilla recommended for best flavor.
  • 2 pieces eggs Add one at a time, mix just until combined.
  • 1 can pineapple slices, drained Can roast or grill for added flavor.
  • optional pieces Maraschino cherries For decoration.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix crushed graham crackers and melted butter. Press mixture into the bottom of mini cheesecake pans, ensuring the crust is compact.
  3. In another bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Baking
  1. Pour the cream cheese mixture over the crusts, filling each well about 3/4 full.
  2. Top with a pineapple slice and a cherry in the center if using.
  3. Bake for 20–25 minutes, or until the centers are set. Use a thermometer for accuracy, aiming for 150–155°F (65–68°C).
  4. Allow to cool, then refrigerate for at least 2 hours before serving.

Notes

For extra creamy cheesecakes, consider using a water bath. Variations include caramelizing the pineapple for a deeper flavor and using different crusts like pecans or macadamia nuts.