Go Back
- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 8 oz cream cheese, softened at room temperature - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/4 cup sour cream - 2 large eggs, at room temperature - 1 cup crushed pineapple, well-drained to avoid excess moisture - Maraschino cherries, for garnish - Additional crushed pineapple - Mint leaves or fresh fruit for garnish For these mini pineapple upside-down cheesecakes, I love using simple ingredients that pack a big punch. The base starts with graham cracker crumbs and melted butter to form a crunchy crust. This crust gives a nice contrast to the creamy filling. The brown sugar adds a touch of caramel flavor that pairs well with the pineapple. The star of the show, cream cheese, makes the filling rich and smooth. I find that using room temperature cream cheese blends the best. It mixes easily with granulated sugar, vanilla extract, and sour cream, creating a sweet and tangy flavor. The eggs help bind it all together, making the texture light. Crushed pineapple adds a fruity burst. Make sure to drain it well; extra moisture can make the cheesecakes soggy. Lastly, I top each cheesecake with a maraschino cherry for a sweet finish. Feel free to get creative with optional toppings! A little extra crushed pineapple on top adds sweetness. Fresh mint leaves or fruit slices brighten up the dish and create a beautiful presentation. - Preheat the oven: Set your oven to 325°F (160°C) to get it ready. - Mixing the crust ingredients: In a medium bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of melted butter, and 2 tablespoons of brown sugar. Stir until it looks like damp sand. - Filling and pressing the crust into muffin tins: Line a muffin tin with 12 paper liners. Divide the crumb mixture evenly among the cups. Use your fingers or the back of a spoon to press the crumbs down firmly. - Beating the cream cheese: In a large bowl, beat 8 oz of softened cream cheese until creamy and smooth. - Adding sugars and vanilla: Gradually mix in 1/2 cup of granulated sugar and 1 teaspoon of pure vanilla extract. Keep mixing until there are no lumps. - Mixing in sour cream and eggs: Add 1/4 cup of sour cream and mix until blended. Beat in 2 large eggs one at a time. Keep the speed low and mix just until combined. - Filling the cups with batter: Spoon the cheesecake batter into each muffin cup. Fill them just above the crust layer for even baking. - Baking time and temperature: Bake in the oven for 20-25 minutes. The edges should be set, but the centers can jiggle a bit. - Cooling instructions before refrigeration: Turn off the oven and leave the cheesecakes inside for another 10 minutes. After that, cool them at room temperature for about 30 minutes. Then, put the muffin tin in the fridge to chill for at least 2 hours. For the full recipe, you can refer to the earlier section. To ensure your mini pineapple upside-down cheesecakes turn out just right, focus on the texture. First, use softened cream cheese. This makes it easy to mix and keeps your filling smooth. Avoiding overmixing is key too. Mix your ingredients until just combined. This keeps the air in the batter, which makes it light and fluffy. For even baking, fill each muffin cup with the same amount of batter. Use a spoon to scoop it out evenly. This helps all the cheesecakes bake at the same time. When serving, place your mini cheesecakes on pretty plates. You can add a slice of fresh pineapple or a sprig of mint for color. This makes your dessert look extra special. For garnishing, place a maraschino cherry on top of each cheesecake. You can also add a little scoop of crushed pineapple for sweetness. If you have leftovers, store them in an airtight container. They stay fresh in the fridge for up to four days. You can enjoy them cold or let them warm up a bit at room temperature before serving. {{image_4}} You can change the flavor of your mini cheesecakes in fun ways. One great idea is to make coconut-flavored mini cheesecakes. To do this, swap some cream cheese for coconut cream. This adds a tropical twist that pairs well with pineapple. You can also fold in shredded coconut for extra texture and flavor. Another fun option is to add spices like cinnamon or nutmeg. Just a pinch can warm up the taste. These spices can make your cheesecakes feel cozy and comforting. They bring a unique touch to the classic treat. If you need to adjust for diet preferences, you can create a gluten-free crust. Use almond flour or gluten-free graham cracker crumbs instead. This way, you can enjoy the same great taste without gluten. For those who want dairy-free options, swap cream cheese with cashew cream or tofu. Both will give you a creamy texture while keeping it plant-based. You can also use coconut yogurt instead of sour cream for a dairy-free version. These adjustments let everyone enjoy mini pineapple upside-down cheesecakes. For the full recipe, check out the link above. You can use Greek yogurt or ricotta cheese. These options make the dish lighter. Greek yogurt adds a tangy taste, while ricotta gives a creamy texture. Both work well in this recipe. To avoid cracks, mix the batter gently. Do not overbeat it. Make sure all ingredients are at room temperature. This helps the mixture blend smoothly. Also, let the cheesecakes cool slowly in the oven before chilling. Yes, you can make them a day in advance. After baking, cool them at room temperature. Then, store them in the fridge. They stay fresh and tasty for up to three days. Just remember to add the toppings before serving. For the full recipe, check the earlier section! Mini Pineapple Upside-Down Cheesecakes are a fun twist on a classic dessert. They are cute and tasty. You will love how easy they are to make. Ingredients: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 8 oz cream cheese, softened at room temperature - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/4 cup sour cream - 2 large eggs, at room temperature - 1 cup crushed pineapple, well-drained - Maraschino cherries, for garnish - Additional crushed pineapple, for topping (optional) Prep Time: 20 minutes Cook Time: 20-25 minutes Chill Time: 2 hours Total Time: 2 hours 45 minutes Servings: 12 These mini cheesecakes are perfect for parties or a sweet treat at home. To make this dessert, you follow simple steps. First, mix the crust. Then, beat the cream cheese and add other ingredients. After that, bake them and chill. Enjoy these delightful bites with family and friends. You can find the Full Recipe for all the steps and tips to make them shine! You've learned how to make mini cheesecakes by following simple steps. We covered ingredients like graham cracker crumbs, cream cheese, and crushed pineapple, plus tips for a perfect bake. Remember to bake and cool them properly for the best texture. Don't forget the fun variations, like coconut flavor or gluten-free options. With these easy recipes and tricks, you can create delicious treats for any occasion. Enjoy your baking adventure!

- Mini Pineapple Upside-Down Cheesecakes

Satisfy your sweet tooth with these Mini Pineapple Upside-Down Cheesecakes! This delightful recipe blends creamy cheesecake with the tropical flavor of pineapple, making it perfect for parties or a cozy night in. Follow the easy step-by-step guide and impress your guests with this delicious treat. Click through to explore the full recipe and discover tips for making these mini desserts shine at your next gathering!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened at room temperature

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 cup sour cream

2 large eggs, at room temperature

1 cup crushed pineapple, well-drained to avoid excess moisture

Maraschino cherries, for garnish

Additional crushed pineapple, for topping (optional)

Instructions
 

Prepare the crust: Begin by preheating your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and brown sugar. Mix thoroughly with a fork or your fingers until the mixture resembles damp sand.

    Form the crust: Line a standard muffin tin with paper liners (12 total). Evenly distribute the crumb mixture into the bottoms of each liner. Use the back of a spoon or your fingers to press the crumbs down firmly to create a solid base.

      Pre-bake the crust: Place the muffin tin in the preheated oven and bake for 5-7 minutes, or until the crusts are lightly golden. Once done, remove from the oven and allow to cool while you prepare the cheesecake filling.

        Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth. Gradually add the granulated sugar and pure vanilla extract, mixing until well combined and there are no lumps.

          Add sour cream: Gently mix in the sour cream until fully blended into the cream cheese mixture, ensuring a smooth texture.

            Incorporate eggs: Beat in the eggs one at a time, mixing on low speed until just combined after each addition. Be cautious not to overmix; the mixture should remain light and fluffy.

              Fold in crushed pineapple: Carefully fold the well-drained crushed pineapple into the cheesecake batter using a spatula, ensuring it's evenly distributed without overworking the mixture.

                Fill the cups: Spoon the cheesecake batter into each prepared muffin cup, filling them just above the crust layer. Aim for equal amounts to ensure even baking.

                  Bake the cheesecakes: Bake in the oven for 20-25 minutes, or until the edges of the cheesecakes are set and the centers have a slight jiggle. Once baked, turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool gradually.

                    Cool and chill: Remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. After cooling, transfer the muffin tin to the refrigerator. Chill the cheesecakes for at least 2 hours, or until fully set and firm to the touch.

                      Garnish and serve: Just before serving, place a maraschino cherry on top of each mini cheesecake, adding a small scoop of crushed pineapple for an extra touch of sweetness and decoration.

                        Prep Time: 20 minutes | Total Time: 2 hours 45 minutes (including chilling) | Servings: 12

                          - Presentation Tips: Serve each mini cheesecake on a decorative plate, perhaps with a slice of fresh pineapple or a sprig of mint for a vibrant pop of color.