Description
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.
Love fun and fruity desserts? Subscribe for more mini dessert ideas you’ll want to make again and again!
Ingredients
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
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.
Notes
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!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Cuisine: American