Mini Pineapple Upside Down Cheesecakes

Sweet, tangy, and delightfully creamy, these Mini Pineapple Upside Down Cheesecakes are a fun twist on two classic desserts in one bite! Featuring a buttery brown sugar pineapple topping layered over rich, velvety cheesecake and a soft vanilla cookie crust, these personal-sized treats are perfect for parties, holidays, or anytime you’re craving something tropical and indulgent.

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Why You’ll Love This Recipe
Two Desserts in One – Classic pineapple upside down cake meets creamy cheesecake.
Perfectly Portioned – Mini size makes them easy to serve and enjoy.
Tropical & Tangy – Pineapple and cherry add a fresh, fruity twist.
Crowd-Pleaser – Ideal for entertaining, potlucks, and summer parties.
Make-Ahead Friendly – Bake ahead and chill until ready to serve.

Ingredients You’ll Need

For the Pineapple Topping:

• ¼ cup unsalted butter, melted
• ⅓ cup light brown sugar, packed
• 6 pineapple rings (fresh or canned), cut into quarters
• 6 maraschino cherries (optional, for center decoration)

For the Crust:

• ¾ cup vanilla wafer crumbs (about 20 wafers)
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 2 packages (8 oz each) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp sour cream
• Pinch of salt

Tools You’ll Need

• 12-cup muffin pan
• Cupcake liners or nonstick spray
• Mixing bowls
• Electric mixer or hand whisk
• Spoon or cookie scoop
• Cooling rack
• Offset spatula or knife (for unmolding)

Step-by-Step Instructions

Step 1: Prepare the Muffin Pan
Preheat oven to 325°F (160°C).
Line a 12-cup muffin pan with paper liners or spray generously with nonstick baking spray.

Step 2: Make the Pineapple Topping
In a small bowl, combine melted butter and brown sugar.
Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Place two small pineapple pieces in each cup to form a fan shape.
Add a maraschino cherry in the center if desired.

Step 3: Make the Crust
In another bowl, mix vanilla wafer crumbs, sugar, and melted butter until combined.
Spoon about 1 tablespoon of the mixture into each muffin cup on top of the pineapple layer.
Press down gently to form a flat crust base using the back of a spoon or a flat-bottomed glass.

Step 4: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add sugar and mix until combined.
Beat in eggs one at a time, mixing well after each addition.
Stir in vanilla, sour cream, and a pinch of salt until smooth and creamy.

Step 5: Fill & Bake
Spoon or scoop the cheesecake filling over the crusts, filling each cup almost to the top.
Smooth the tops with a spoon if needed.
Bake in the preheated oven for 20–22 minutes, or until the centers are set and just slightly jiggly.

Step 6: Cool & Chill
Let the cheesecakes cool in the pan for 10 minutes, then carefully transfer to a wire rack.
Refrigerate for at least 3 hours, or until fully chilled and firm.

Step 7: Unmold & Serve
Once fully chilled, remove the paper liners (if used) or gently loosen the edges with a knife.
Invert each cheesecake onto a plate so the pineapple layer is on top.
Serve chilled or at room temperature for the perfect texture.

Tips for Perfect Mini Pineapple Upside Down Cheesecakes
Use Room Temperature Cream Cheese – For a smooth, lump-free filling.
Chill Completely – Gives the cheesecake the perfect texture and helps them set.
Use Canned Pineapple – Makes prep easier and more uniform in size.
Prevent Cracking – Avoid overbaking; the center should still jiggle slightly.
Get Creative – Try crushed pineapple or mango slices for a twist!

Serving Suggestions
Tropical Twist – Top with toasted coconut flakes.
With Whipped Cream – A dollop of whipped cream adds an extra creamy touch.
Party Platter – Serve with fresh fruit skewers and tropical punch.
Light Dessert – Great after BBQ or grilled meals.
Special Occasions – Perfect for birthdays, showers, or summer holidays.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating (if preferred warm):
Microwave: Warm for just 10–15 seconds for a soft, warm bite. Avoid overheating to preserve the texture.

Frequently Asked Questions

1. Can I use a different fruit?
Yes! Mango, peach, or even berries work great as fruity toppings.

2. What if I don’t have vanilla wafers?
Graham crackers or digestive biscuits are excellent substitutes.

3. Can I make these without cupcake liners?
Yes, just grease the pan really well and unmold carefully after chilling.

4. Are these gluten-free?
Use gluten-free cookies for the crust to make the recipe gluten-free.

Final Thoughts
Mini Pineapple Upside Down Cheesecakes are a playful, delicious take on two beloved desserts. With their vibrant fruit topping, buttery crust, and creamy filling, they’re sure to become a new favorite for any occasion. Fun to make, easy to serve, and even easier to enjoy—these mini treats are tropical sunshine in every bite.

Try them out and don’t forget to share your creation online—tag your photos and leave a review!

Preparation Time: 20 minutes
Cooking Time: 22 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 290 | Protein: 4g | Carbohydrates: 26g | Fat: 19g | Fiber: 1g | Sodium: 180mg

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