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Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes
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Mini Pineapple Upside-Down Cheesecakes combine the creamy, tangy richness of cheesecake with the sweet caramelized pineapple topping. Perfectly portioned as individual desserts, they deliver a tropical flavor explosion with a buttery crust and luscious texture, ideal for parties or special occasions.

Ingredients

Pineapple Topping

  • Fresh or canned pineapple rings (enough for each cheesecake)
  • Brown sugar (about 2 tablespoons)
  • Unsalted butter (2 tablespoons)

Cheesecake Batter

  • Cream cheese, softened (16 oz / 450g)
  • Sour cream or Greek yogurt (1/2 cup / 120g)
  • Granulated sugar (3/4 cup / 150g)
  • Large eggs (2)
  • Vanilla extract (1 teaspoon)

Crust

  • Graham cracker crumbs (1 cup / 120g)
  • Melted unsalted butter (about 3 tablespoons)
  • Cinnamon and nutmeg (optional, 1/4 teaspoon each)

Instructions

  1. Prepare the Pineapple Topping: Melt the unsalted butter in a small saucepan over medium heat. Stir in the brown sugar until it dissolves and becomes glossy. Spoon this caramel mixture evenly into the bottom of each muffin cup or mini cheesecake pan. Press one pineapple ring gently over the caramel layer in each cup to form the classic upside-down pineapple base.
  2. Make the Cheesecake Batter: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar, sour cream (or Greek yogurt), eggs, and vanilla extract, mixing well after each addition. Ensure the batter is creamy and lump-free for a silky texture.
  3. Prepare the Crust: Combine the graham cracker crumbs with melted butter and, if desired, a pinch of cinnamon and nutmeg. Mix until the crumbs are evenly coated. Press a small amount of this crumb mixture firmly over the pineapple and caramel layer in each muffin cup, creating a solid base for the cheesecake filling.
  4. Assemble and Bake: Pour the cheesecake batter gently over the crust-lined pineapple rings, filling each cup nearly to the top. Bake in a preheated oven at 325°F (160°C) for 25–30 minutes, or until the edges are set but the center still slightly jiggles to maintain a creamy texture.
  5. Cool and Chill: Allow the cheesecakes to cool at room temperature for about an hour. Then transfer them to the refrigerator and chill for at least 4 hours or overnight to let the flavors meld and the texture firm up beautifully before serving.

Notes

  • Avoid overbeating the batter to prevent cracks during baking.
  • Use room temperature ingredients like cream cheese and eggs for easier mixing and better texture.
  • Bake the cheesecakes in a water bath to maintain moisture and reduce cracking.
  • Chill the cheesecakes thoroughly to help them set properly and enhance flavor.
  • Use paper liners or run a knife carefully around each cheesecake to ensure easy removal from the pan.

Nutrition

Keywords: mini cheesecakes, pineapple upside-down cake, tropical dessert, pineapple cheesecake, individual desserts, party dessert

Find it online: https://mealsbymary.com/mini-pineapple-upside-down-cheesecakes/