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Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes

These Mini Pineapple Upside-Down Cheesecakes combine a buttery graham cracker crust, creamy vanilla cheesecake filling, and sweet pineapple topping finished with a drizzle of caramel. Perfectly portioned and beautifully balanced between tangy and sweet, they’re an impressive yet easy dessert for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs store-bought or freshly crushed
  • 1/2 cup melted butter
Cheesecake Filling
  • 16 oz cream cheese softened, full-fat recommended
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Topping
  • 20 oz pineapple chunks canned, drained
  • 1/4 cup caramel sauce store-bought or homemade

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs and melted butter until the texture resembles wet sand. Press about 1–2 tablespoons into the bottom of each liner, packing firmly.
  3. Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Spoon cheesecake batter over the crusts, filling each about three-quarters full. Gently press a few pineapple chunks into each cheesecake.
  5. Bake for 20–25 minutes until edges are set and centers have a slight jiggle.
  6. Cool in the pan for 15 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
  7. Before serving, drizzle each cheesecake with caramel sauce.

Notes

For extra flavor, lightly pat pineapple chunks dry before pressing them into the batter to prevent excess moisture. Store refrigerated for up to 4 days. These mini cheesecakes also freeze well for up to 2 months.