Get ready to fall in love with the perfect marriage of pineapple upside-down cake and creamy cheesecake. These Mini Pineapple Upside-Down Cheesecakes are as delicious as they are adorable. The sweet caramelized pineapple complements the rich, tangy cheesecake for a dessert that’s sure to impress at any gathering.
Ingredients
For the Pineapple Layer:
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar
- 12 pineapple slices (cut to fit muffin tins)
- 12 maraschino cherries
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp pineapple juice
For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp granulated sugar
Equipment
- Muffin tin (12 cups)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Instructions
- Prepare the Muffin Tin:
Preheat the oven to 350°F (175°C). Spray the muffin tin generously with non-stick cooking spray. - Make the Pineapple Layer:
- In a small bowl, mix the melted butter and brown sugar.
- Spoon about 1 teaspoon of the mixture into each muffin cup.
- Place a small pineapple slice over the sugar mixture, then add a maraschino cherry in the center.
- Prepare the Crust:
- In a separate bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the crumb mixture into each muffin cup over the pineapple layer, pressing down firmly to create an even base.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and pineapple juice.
- Assemble:
- Pour the cheesecake filling over the crust in each muffin cup, filling almost to the top.
- Bake:
- Bake for 20–22 minutes, or until the cheesecakes are set and slightly golden around the edges.
- Allow the cheesecakes to cool in the pan for 10 minutes before carefully running a knife around the edges to loosen them.
- Flip and Cool:
- Place a cooling rack over the muffin tin and carefully invert the tin to release the mini cheesecakes. Let them cool completely.
- Chill:
- Refrigerate the cheesecakes for at least 2 hours before serving.
Tips
- Use fresh pineapple for a more natural flavor, but canned pineapple works just as well.
- Ensure the cheesecakes are fully chilled before serving for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
These Mini Pineapple Upside-Down Cheesecakes are a tropical dream come true. Perfectly portioned and irresistibly delicious, they’re ideal for parties, potlucks, or simply treating yourself to something sweet. Try this recipe and enjoy the burst of pineapple goodness in every bite!
Mini Pineapple Upside-Down Cheesecakes
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on two classic desserts. Sweet pineapple, caramelized sugar, and creamy cheesecake in a bite-sized treat!
Equipment
- Muffin tin (12 cups)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Pineapple Layer:
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- 12 pineapple slices cut to fit muffin tins
- 12 maraschino cherries
- For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp pineapple juice
- For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tbsp granulated sugar
Instructions
- Prepare the Muffin Tin:
- Preheat the oven to 350°F (175°C). Spray the muffin tin generously with non-stick cooking spray.
- Make the Pineapple Layer:
- In a small bowl, mix the melted butter and brown sugar.
- Spoon about 1 teaspoon of the mixture into each muffin cup.
- Place a small pineapple slice over the sugar mixture, then add a maraschino cherry in the center.
- Prepare the Crust:
- In a separate bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the crumb mixture into each muffin cup over the pineapple layer, pressing down firmly to create an even base.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and pineapple juice.
- Assemble:
- Pour the cheesecake filling over the crust in each muffin cup, filling almost to the top.
- Bake:
- Bake for 20–22 minutes, or until the cheesecakes are set and slightly golden around the edges.
- Allow the cheesecakes to cool in the pan for 10 minutes before carefully running a knife around the edges to loosen them.
- Flip and Cool:
- Place a cooling rack over the muffin tin and carefully invert the tin to release the mini cheesecakes. Let them cool completely.
- Chill:
- Refrigerate the cheesecakes for at least 2 hours before serving.
Leave a Reply