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:
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Individually Portioned: Perfect for parties, bake sales, or meal prep desserts
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Tropical Flavor: Pineapple + caramel = island vacation in every bite
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Easy and Elegant: Simple ingredients, stunning presentation
Ingredients Breakdown
Crust:
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Graham cracker crumbs (1½ cups): Creates a crunchy, buttery base.
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Melted butter (¼ cup): Binds the crumbs together and adds richness.
Cheesecake Filling:
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Cream cheese (2 × 8 oz blocks): The creamy, tangy base for your mini cheesecakes.
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Granulated sugar (½ cup): Sweetens the filling.
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Eggs (2 large): Provides structure and smooth texture.
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Vanilla extract (1 tsp): Adds warmth and flavor depth.
Topping:
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Pineapple chunks (1 can, 20 oz, drained): The tropical twist—juicy and sweet.
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Caramel sauce (¼ cup): A rich, glossy finish that complements the tangy pineapple.
Tips and Tricks:
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Use Room Temp Cream Cheese: For a smooth, lump-free batter.
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Don’t Overmix: Mix until just combined to avoid cracks.
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Use a Mini Spatula or Offset Knife to cleanly remove cheesecakes after chilling.
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Extra Fancy? Garnish with mint leaves or toasted coconut.
Variations and Customizations:
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Tropical Vibes: Swap pineapple for mango chunks or crushed pineapple.
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Pina Colada Style: Add a splash of coconut extract to the filling.
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Chocolate Twist: Add mini chocolate chips to the batter.
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Crust Swap: Use vanilla wafer crumbs or crushed shortbread instead of graham crackers.
Pairing Suggestions:
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Serve With:
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Fresh fruit skewers
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A tropical fruit salad
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Iced tea or piña colada mocktails
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Dessert Spread Idea: Pair with mini key lime pies and coconut macaroons for a tropical dessert tray.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze (without caramel) for up to 2 months. Thaw overnight in the fridge before serving.
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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.