Description
These Mini Pineapple Upside-Down Cheesecakes are a delightful individual dessert combining the tropical sweetness of pineapple and cherries with a creamy cheesecake filling atop a buttery graham cracker crust. Perfectly baked and inverted to reveal a caramelized pineapple topping, they make an elegant yet easy treat for any occasion.
Ingredients
Scale
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 12 maraschino cherries
- 1 cup pineapple, cut into small tidbits or finely diced
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon pineapple juice (from canned pineapple or fresh)
Instructions
- Preheat and Prepare Muffin Pan: Preheat oven to 325°F (160°C) and line a standard 12-cup muffin pan with paper liners to ensure easy removal of cheesecakes after baking.
- Make the Pineapple Topping: In a small bowl, mix melted butter and brown sugar until combined. Spoon about 1 teaspoon of this mixture into the bottom of each paper liner. Then, add a few pineapple tidbits and place one maraschino cherry centered on top of the brown sugar mixture in each cup.
- Prepare the Crust: In another bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbly. Press approximately 1 tablespoon of this crumb mixture firmly over the pineapple layer in each muffin cup to create the crust base.
- Make Cheesecake Filling: Using a hand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract, sour cream, and pineapple juice, beating until the mixture is fully smooth.
- Fill and Bake: Spoon the cheesecake filling evenly over the crusts in each muffin liner, filling nearly to the top. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly.
- Cool and Chill: Allow cheesecakes to cool in the pan for about 30 minutes to set up. Then refrigerate for at least 2 hours or preferably overnight to chill completely and let flavors meld.
- Serve: To serve, carefully peel off the paper liners from each mini cheesecake. Invert each one onto a plate so the pineapple topping sits beautifully on top, showcasing the caramelized fruit and cherry.
Notes
- These mini cheesecakes taste best when made a day ahead to allow flavors to fully meld together.
- For a tropical flavor twist, consider adding shredded coconut to the graham cracker crust or garnishing the finished cheesecakes with toasted coconut flakes.
