Delight in these Mini Pineapple Upside-Down Cheesecakes. Perfectly portioned, they combine creamy cheesecake with a tropical pineapple topping.

Introduction

Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of two beloved desserts: the classic pineapple upside-down cake and rich, creamy cheesecake. These mini treats are perfect for parties, potlucks, or any occasion where you want to impress your guests with a delicious and visually stunning dessert. Each bite-sized cheesecake features a sweet and tangy pineapple topping, a smooth cheesecake filling, and a buttery graham cracker crust. They are easy to make and serve, making them an ideal choice for any dessert table. Let’s dive into this tropical recipe that’s sure to become a favorite!

Ingredients

For the Pineapple Topping:

• 1 can (20 oz) pineapple slices, drained and cut into small pieces
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 12 maraschino cherries, halved

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

Directions

1. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Prepare the Pineapple Topping:
   • In a small bowl, combine the melted butter and brown sugar. Divide this mixture evenly among the muffin cups.
   • Place a few pieces of pineapple and a cherry half in each cup on top of the butter and sugar mixture.
3. Prepare the Crust:
   • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
   • Press about 1 tablespoon of the crust mixture into each muffin cup, over the pineapple topping. Use a spoon or your fingers to press it down firmly.
4. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
   • Add the granulated sugar and beat until well combined.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the vanilla extract and sour cream until smooth and fully incorporated.
5. Assemble the Cheesecakes:
   • Spoon the cheesecake filling over the crusts in the muffin cups, filling each cup almost to the top.
   • Smooth the tops with the back of a spoon.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly golden.
   • Remove from the oven and allow to cool in the muffin tin for about 10 minutes.
7. Chill:
   • Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.
8. Serve:
   • Once chilled, carefully remove the cheesecakes from the muffin tin. Peel off the liners, if used, and invert each cheesecake onto a serving platter so the pineapple topping is on top.
   • Serve and enjoy!

How to Prepare

Begin by preheating your oven and preparing a muffin tin. Make the pineapple topping and divide it among the muffin cups. Prepare the graham cracker crust and press it over the topping. Mix the cheesecake filling and pour it over the crusts. Bake until set, cool, then chill in the refrigerator. Invert the cheesecakes before serving to showcase the pineapple topping.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes

Servings

This recipe makes 12 mini cheesecakes.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Make sure to cut it into small pieces and drain any excess juice to prevent sogginess.

2. Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

3. How do I store leftover cheesecakes?

Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.

4. Can I freeze these mini cheesecakes?

Yes, you can freeze them. Place the cheesecakes in a single layer in an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.

5. What can I use instead of graham cracker crumbs?

You can substitute graham cracker crumbs with digestive biscuit crumbs, vanilla wafer crumbs, or even crushed shortbread cookies.

Conclusion

Mini Pineapple Upside-Down Cheesecakes are a delightful and impressive dessert that combines the tropical flavors of pineapple with the creamy richness of cheesecake. These bite-sized treats are perfect for any occasion and are sure to be a hit with everyone. Easy to make and even easier to enjoy, this recipe is a must-try for cheesecake and pineapple lovers alike. Enjoy the sweet, tangy, and creamy goodness of these mini cheesecakes at your next gathering! Happy baking!