Go Back

Mini Pineapple Upside Down Cheesecakes

Mini Pineapple Upside Down Cheesecakes are creamy individual desserts topped with caramelized pineapple.They feature a buttery graham cracker crust and rich cheesecake filling.Perfect for parties, holidays, and make-ahead desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

For the Pineapple Layer

  • 12 pineapple chunks canned, drained, or fresh
  • 6 teaspoons caramel sauce
  • 1 tablespoon granulated sugar

For the Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 12 ounces full-fat cream cheese softened
  • 1/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Assemble the Pineapple Layer

  • Add 1/2 teaspoon caramel sauce to each cupcake liner. Place one pineapple chunk over the caramel and sprinkle lightly with granulated sugar.

Step 3: Make the Crust

  • In a medium bowl, combine graham cracker crumbs and melted butter until evenly mixed. Press about 1 tablespoon of the mixture firmly into each liner over the pineapple layer.

Step 4: Prepare the Cheesecake Filling

  • Beat softened cream cheese and sugar together until smooth and creamy, about 2–3 minutes. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract.

Step 5: Assemble and Bake

  • Divide the Mini Pineapple Upside Down Cheesecakes batter evenly among the muffin cups, filling almost to the top. Bake for 18–22 minutes until the centers are mostly set with a slight jiggle.

Step 6: Cool and Chill

  • Allow cheesecakes to cool in the pan for 15–20 minutes. Transfer to the refrigerator and chill for at least 2 hours before serving.

Step 7: Serve

  • Carefully peel away the cupcake liners and invert the cheesecakes onto serving plates. Garnish with whipped cream, maraschino cherries, or toasted coconut if desired.

Notes

  • For extra caramel flavor, drizzle additional caramel sauce before serving.
  • You can substitute crushed pineapple for pineapple chunks.
  • Store leftovers chilled to maintain texture.
  • These mini cheesecakes are perfect for summer parties and holiday dessert trays.