A Bite-Sized Taste of the Tropics

These Mini Pineapple Upside-Down Cheesecakes are like sunshine in dessert form! 🍍🍰 Each one is sweet, creamy, and bursting with tropical flavor — a perfect combination of caramelized pineapple, fluffy cheesecake, and buttery graham crust. They’re adorable, easy to make, and guaranteed to impress at any gathering. Honestly, I could eat these little beauties straight out of the pan — they’re that good!

What I love about this recipe is how it takes two classic desserts — pineapple upside-down cake and cheesecake — and combines them into one perfect, portion-sized treat. They’re refreshing, rich, and beautifully balanced, making them ideal for summer parties, holidays, or just because you deserve something sweet.

Nutritional Benefits

While these cheesecakes are definitely a treat, they have some sneaky perks too! Pineapple is packed with vitamin C and antioxidants, which help boost your immune system and digestion. Cream cheese gives you a good dose of calcium and protein, and by making these mini-sized, you’re naturally controlling portion sizes. You can even lighten them up by using low-fat cream cheese or Greek yogurt for a creamy texture with fewer calories — dessert made a little smarter! 🍍💛

Fun & Delicious Variations

• Coconut Dream: Add shredded coconut to the crust or a splash of coconut extract to the filling for a tropical twist.
• Cherry Topping: Pop a maraschino cherry on top of each pineapple slice before baking for that classic retro look.
• Light & Tangy: Swap the graham crackers for crushed digestive biscuits or vanilla wafers for a lighter flavor.
• Dairy-Free Option: Use coconut cream cheese or cashew-based filling — it’s surprisingly creamy and full of flavor!

Mini Pineapple Upside-Down Cheesecakes Recipe

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon brown sugar

For the Pineapple Layer

• 1/4 cup brown sugar
• 2 tablespoons melted butter
• 6 pineapple rings, cut into small pieces
• Optional: maraschino cherries, halved

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream or Greek yogurt

Instructions

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until it looks like wet sand. Set aside.
3. In a small saucepan, melt butter and brown sugar together until bubbly. Spoon about 1 teaspoon of the mixture into each muffin cup.
4. Add a few pineapple pieces (and half a cherry if using) on top of the caramel mixture.
5. Press 1 tablespoon of the graham crust mixture over the pineapple layer in each cup. Press down firmly with the back of a spoon.
6. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Mix just until creamy — don’t overbeat.
7. Divide the cheesecake batter evenly over the crusts. Tap the pan gently to remove air bubbles.
8. Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
9. Let cool completely, then refrigerate for at least 2 hours before serving.
10. To serve, carefully remove the liners and flip each mini cheesecake upside-down so the pineapple is on top. They’ll look stunning!

Tips for Cheesecake Success

• Use room-temperature ingredients: It helps the batter mix smoothly and prevents cracks.
• Don’t overbake: The centers should jiggle slightly — they’ll firm up as they cool.
• Cool completely: Cheesecakes need time to chill and set for that creamy texture.
• Add flair: Drizzle caramel or sprinkle toasted coconut on top before serving for extra wow factor!

Frequently Asked Questions

1. Can I use canned pineapple? Yes! Just make sure to drain it well to avoid excess moisture.
2. Can I make these ahead of time? Absolutely. They store beautifully in the fridge for up to 4 days or can be frozen for up to 2 months.
3. Can I make this as a full cheesecake? Yes, just double the crust and filling ingredients and bake in a 9-inch springform pan for 45–50 minutes.
4. Can I use a different fruit? Definitely! Try peaches, mango, or even strawberries for a fun variation.

Let’s Stay Connected

Did these Mini Pineapple Upside-Down Cheesecakes bring a bit of tropical sunshine to your kitchen? 🌞 I’d love to see how yours turned out! Share your creations on Pinterest or tag me — whether you kept them classic or added a twist, these sweet, creamy bites are sure to make everyone smile. 🍍💛✨