Mini Pineapple Upside-Down Cheesecakes

WANT TO SAVE THIS RECIPE?

These Mini Pineapple Upside-Down Cheesecakes are tropical, creamy, and irresistibly cute. A buttery graham cracker crust supports a smooth vanilla cheesecake filling, topped with juicy pineapple chunks and a drizzle of caramel. Perfect for parties or a summer dessert tray, each bite delivers sweet island flavor in a perfectly portioned treat.

Why You’ll Love This Recipe:

• Individually Portioned: Perfect for parties, bake sales, or meal prep desserts

• Tropical Flavor: Pineapple + caramel = island vacation in every bite

• Easy and Elegant: Simple ingredients, stunning presentation

Ingredients Breakdown

Crust:

• Graham cracker crumbs (1½ cups): Creates a crunchy, buttery base.

• Melted butter (¼ cup): Binds the crumbs together and adds richness.

Cheesecake Filling:

• Cream cheese (2 × 8 oz blocks): The creamy, tangy base for your mini cheesecakes.

• Granulated sugar (½ cup): Sweetens the filling.

• Eggs (2 large): Provides structure and smooth texture.

• Vanilla extract (1 tsp): Adds warmth and flavor depth.

Topping:

• Pineapple chunks (1 can, 20 oz, drained): The tropical twist—juicy and sweet.

• Caramel sauce (¼ cup): A rich, glossy finish that complements the tangy pineapple.

Tips and Tricks:

• Use Room Temp Cream Cheese: For a smooth, lump-free batter.

• Don’t Overmix: Mix until just combined to avoid cracks.

• Use a Mini Spatula or Offset Knife to cleanly remove cheesecakes after chilling.

• Extra Fancy? Garnish with mint leaves or toasted coconut.

Variations and Customizations:

• Tropical Vibes: Swap pineapple for mango chunks or crushed pineapple.

• Pina Colada Style: Add a splash of coconut extract to the filling.

• Chocolate Twist: Add mini chocolate chips to the batter.

• Crust Swap: Use vanilla wafer crumbs or crushed shortbread instead of graham crackers.

Pairing Suggestions:

• Serve With:

  • Fresh fruit skewers

  • A tropical fruit salad

  • Iced tea or piña colada mocktails

• Dessert Spread Idea: Pair with mini key lime pies and coconut macaroons for a tropical dessert tray.

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze (without caramel) for up to 2 months. Thaw overnight in the fridge before serving.

• Reheat: Not recommended—these are best enjoyed chilled!

Popular Questions:

Can I use crushed pineapple instead of chunks?

Yes, but be sure to drain it well to avoid a watery topping.

Can I make these ahead of time?

Absolutely—these mini cheesecakes are perfect for prepping a day in advance.

Do I need to use a water bath?

Nope! The muffin tin size keeps baking quick and even without the need for a water bath.

Can I make these crustless?

Yes, simply skip the crust and bake the cheesecake mixture directly in liners for a gluten-free option.

Mini Pineapple Upside-Down Cheesecakes

---

• Author: easysweetmeal
• Total Time: 1 hour (includes chilling)
• Yield: 12 mini cheesecakes

Print Recipe

Pin Recipe

Description

Bite-sized tropical bliss! Graham crust, velvety vanilla cheesecake, caramel-glazed pineapple—a sunny, party-ready treat.

---

Ingredients

• 1½ cups graham cracker crumbs

• ¼ cup melted butter

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 can (20 oz) pineapple chunks, drained

• ¼ cup caramel sauce

---

Instructions

Step 1: Preheat and Prep

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin with paper cupcake liners.

Step 2: Make the Crust

3. In a bowl, combine graham cracker crumbs and melted butter.

4. Divide evenly among muffin cups, pressing firmly into the bottom with a spoon or flat glass.

Step 3: Make the Cheesecake Filling

5. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.

6. Add eggs, one at a time, mixing well after each addition.

7. Stir in vanilla extract.

Step 4: Assemble the Cheesecakes

8. Spoon the cream cheese mixture into each muffin cup, filling about ¾ full.

9. Top each with 2–3 pineapple chunks, gently pressing into the batter.

10. Drizzle about 1 teaspoon of caramel sauce over each mini cheesecake.

Step 5: Bake and Cool

11. Bake for 18–20 minutes, or until centers are just set.

12. Remove from oven and allow to cool in the pan for 10 minutes.

13. Transfer to a wire rack, then refrigerate for at least 30–45 minutes before serving.

Notes

• Be sure to cool completely before chilling, or condensation may affect the texture.

• These are great for holiday dessert tables, Mother’s Day brunches, or summer gatherings.

• Swap in low-fat cream cheese or Greek yogurt for a lighter version.

• Prep Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?