Sweet, tropical, and irresistibly creamy, these Mini Pineapple Upside Down Cheesecakes bring together two beloved desserts in one adorable bite-sized treat. Each mini cheesecake sits atop a layer of caramelized pineapple and cherry, mimicking the classic upside-down cake with a rich and tangy twist. They’re perfect for parties, holidays, or whenever you want a dessert that’s fun, flavorful, and easy to serve.
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Why You’ll Love This Recipe
Tropical & Creamy – Pineapple and cherry meet rich vanilla cheesecake
Perfect Portions – Individual servings for parties and gatherings
Beautiful Presentation – A glossy pineapple topping that flips out perfectly
Easy to Make – No water bath required
Make-Ahead Friendly – Chill overnight and serve the next day
Ingredients You’ll Need
For the Topping:
⅓ cup brown sugar
3 tbsp unsalted butter
12 pineapple tidbits or small slices
12 maraschino cherries
For the Crust:
¾ cup graham cracker crumbs
2 tbsp sugar
3 tbsp melted butter
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream or Greek yogurt
Tools You’ll Need
Muffin tin (12-cup)
Paper or silicone liners
Mixing bowls
Electric mixer or whisk
Spatula
Measuring cups & spoons
Cooling rack
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
Step 2: Make the Topping
Melt butter and brown sugar together in a small pan or microwave bowl. Stir until combined. Spoon about 1 tsp of the mixture into the bottom of each muffin cup. Place one pineapple piece and one cherry on top of the sugar mixture in each cup.
Step 3: Prepare the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Divide evenly among muffin cups and press down firmly to create a flat base.
Step 4: Make the Cheesecake Filling
In a mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs, one at a time, beating just until combined. Stir in vanilla and sour cream. Do not overmix. Spoon filling evenly over the crusts, filling each nearly to the top.
Step 5: Bake
Bake for 18–20 minutes, or until centers are just set with a slight jiggle. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight.
Step 6: Flip & Serve
Once chilled, carefully remove the liners and invert each cheesecake onto a plate to reveal the pineapple topping. Serve chilled with a dollop of whipped cream if desired.
Tips for the Best Mini Cheesecakes
Use Room-Temperature Ingredients – Ensures a smooth batter
Don’t Overbake – Look for a slight jiggle in the center
Cool Completely – Helps the cheesecakes firm up properly
Invert Gently – Run a knife around the edges if needed
Decorate Simply – A little whipped cream or mint sprig goes a long way
Serving Suggestions
Party Dessert Platter – Easy to grab and enjoy
Summer BBQs – Bright and fruity for warm weather events
Brunch Buffet – A sweet bite alongside fruit and pastries
Holiday Trays – Add color and flavor to dessert spreads
Mini Dessert Towers – Stack on a tiered tray for a stunning display
How to Store & Make Ahead
Storing: Keep in an airtight container in the fridge for up to 4 days
Freezing: Freeze individual cheesecakes (without topping) wrapped tightly, for up to 2 months. Thaw in the fridge overnight
Make-Ahead: Best when made the day before and chilled overnight
Frequently Asked Questions
- Can I use fresh pineapple?
Yes! Just cut it into small tidbits and pat dry before using - Can I skip the cherry?
Absolutely—use just the pineapple, or try a slice of strawberry for a twist - What if I don’t have graham crackers?
Crushed vanilla wafers or digestive biscuits work great too - Can I use mini muffin tins?
Yes, just reduce the baking time to 10–12 minutes - Do I need a water bath?
Nope! These minis bake evenly without one
Final Thoughts
These Mini Pineapple Upside Down Cheesecakes are as delightful to look at as they are to eat. With buttery caramelized fruit and velvety cheesecake in every bite, they offer a tropical twist on a classic that’s guaranteed to impress. Whether you’re entertaining or treating yourself, this mini dessert is a big-time favorite.
Try them today—you’ll want to make a second batch right away!
Preparation Time: 20 minutes
Baking Time: 20 minutes
Chilling Time: 4 hours
Cuisine: American / Tropical-Inspired Dessert
Nutritional Information (Per Mini Cheesecake – 1 of 12):
Calories: 230 | Protein: 4g | Carbohydrates: 21g | Fat: 15g | Fiber: 0g | Sugar: 16g | Sodium: 130mg
Mini Pineapple Upside Down Cheesecakes
- Total Time: 20 minutes
Description
Sweet, tropical, and irresistibly creamy, these Mini Pineapple Upside Down Cheesecakes bring together two beloved desserts in one adorable bite-sized treat. Each mini cheesecake sits atop a layer of caramelized pineapple and cherry, mimicking the classic upside-down cake with a rich and tangy twist. They’re perfect for parties, holidays, or whenever you want a dessert that’s fun, flavorful, and easy to serve.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest mini dessert favorites you’ll love.
Ingredients
For the Topping:
⅓ cup brown sugar
3 tbsp unsalted butter
12 pineapple tidbits or small slices
12 maraschino cherries
For the Crust:
¾ cup graham cracker crumbs
2 tbsp sugar
3 tbsp melted butter
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream or Greek yogurt
Instructions
Step 1: Preheat & Prep
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
Step 2: Make the Topping
Melt butter and brown sugar together in a small pan or microwave bowl. Stir until combined. Spoon about 1 tsp of the mixture into the bottom of each muffin cup. Place one pineapple piece and one cherry on top of the sugar mixture in each cup.
Step 3: Prepare the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Divide evenly among muffin cups and press down firmly to create a flat base.
Step 4: Make the Cheesecake Filling
In a mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs, one at a time, beating just until combined. Stir in vanilla and sour cream. Do not overmix. Spoon filling evenly over the crusts, filling each nearly to the top.
Step 5: Bake
Bake for 18–20 minutes, or until centers are just set with a slight jiggle. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight.
Step 6: Flip & Serve
Once chilled, carefully remove the liners and invert each cheesecake onto a plate to reveal the pineapple topping. Serve chilled with a dollop of whipped cream if desired.
Notes
Use Room-Temperature Ingredients – Ensures a smooth batter
Don’t Overbake – Look for a slight jiggle in the center
Cool Completely – Helps the cheesecakes firm up properly
Invert Gently – Run a knife around the edges if needed
Decorate Simply – A little whipped cream or mint sprig goes a long way
- Prep Time: 20 minutes
- Cuisine: American
