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Mini Pineapple Upside-Down Cheesecakes Recipe

Mini Pineapple Upside-Down Cheesecakes Recipe

4.7 from 12 reviews

These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, combining the creamy richness of cheesecake with the tropical sweetness of pineapple.

Ingredients

Scale

Graham Cracker Crust:

  • 180 g graham cracker crumbs
  • 60 ml unsalted butter, melted

Cheesecake Filling:

  • 450 g full-fat cream cheese, softened
  • 100 g granulated sugar
  • 2 large eggs
  • 5 ml vanilla extract

Topping:

  • 560 g canned pineapple chunks, thoroughly drained
  • 60 ml caramel sauce

Instructions

  1. Prepare Baking Tin: Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
  2. Form the Crust: Combine graham cracker crumbs with melted butter in a medium bowl, mixing until the texture resembles wet sand. Evenly distribute mixture among muffin cups and press down firmly to form a compact base.
  3. Mix Cheesecake Batter: Beat softened cream cheese and granulated sugar together in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
  4. Assemble Mini Cheesecakes: Divide cheesecake mixture evenly among prepared muffin cups, filling each about three-quarters full. Top each portion with several well-drained pineapple chunks, pressing them gently into the batter.
  5. Bake: Bake on the centre rack for 20–25 minutes, until edges are set and centres retain a slight jiggle. Remove from oven and cool cheesecakes completely in the pan.
  6. Chill and Finish: Refrigerate cooled cheesecakes for a minimum of 4 hours or overnight. Before serving, drizzle with caramel sauce. Optionally, garnish with maraschino cherry or fresh mint leaves.

Notes

  • You can use fresh pineapple instead of canned for a different flavor profile.
  • Ensure the cream cheese is fully softened for a smooth batter.

Nutrition

Keywords: Mini Pineapple Upside-Down Cheesecakes, Cheesecake Recipe, Individual Desserts