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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!
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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.