Description
These Mini Pineapple Upside Down Cheesecakes combine the tropical sweetness of pineapple with a creamy cheesecake filling and a crunchy graham cracker crust, all baked into individual portions perfect for dessert or special occasions.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
Topping
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and prepare a 6-cup muffin pan by lining it with paper liners or spraying with nonstick cooking spray to prevent sticking.
- Make the Crust: In a small bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of each muffin cup to form an even crust layer.
- Add Pineapple and Cherry: Cut pineapple rings to fit inside each muffin cup and place one ring into each crust. Place a maraschino cherry in the center of each pineapple ring, creating the upside-down topping look.
- Prepare Cheesecake Batter: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, 1/3 cup granulated sugar, egg, and vanilla extract, then mix until well blended and no lumps remain.
- Assemble Cheesecakes: Spoon the cheesecake batter evenly over the pineapple and cherry in each muffin cup, filling to nearly the top but leaving space to avoid overflow while baking.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes, or until the centers of the cheesecakes are set but still slightly jiggly in the middle.
- Cool and Chill: Remove the pan from the oven and let the cheesecakes cool in the pan for 10 minutes. Then transfer to the refrigerator and chill for at least 2 hours, allowing the cheesecakes to firm up and develop flavor.
- Invert and Serve: To serve, gently invert each cheesecake onto a plate so the pineapple ring and cherry topping are displayed on top, creating the classic upside-down appearance.
Notes
- You can substitute crushed pineapple if pineapple rings aren’t available—just press the crushed pineapple into the bottom of the muffin cups before adding the filling.
- For bite-sized treats, use a mini muffin tin and shorten the baking time accordingly, checking frequently to avoid overbaking.
- Ensure cream cheese is softened thoroughly for a smooth batter without lumps.
- Chilling the cheesecakes sufficiently improves texture and makes them easier to invert.
