- Fresh whipped cream
- Vanilla ice cream
- Toasted coconut flakes
- Fresh berries
- Caramel sauce
- Tropical fruit salad
- Iced coffee
- Coconut milk lattes
How To Store Them
Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them individually wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes To Avoid
Using Cold Cream Cheese
Cold cream cheese creates lumps that are difficult to smooth out later.
Overbaking
Cheesecakes continue cooking as they cool. Slight jiggle in the center is perfectly normal.
Skipping Chill Time
Warm cheesecake will not hold its shape properly when flipped.
Too Much Pineapple Juice
Excess moisture can prevent the topping from caramelizing properly.
Homemade Mini Pineapple Upside-Down Cheesecakes
These Homemade Mini Pineapple Upside-Down Cheesecakes combine creamy cheesecake filling, buttery graham cracker crust, caramelized pineapple, and cherries into the perfect tropical mini dessert.
Ingredients
Method
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Instructions
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Preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners and lightly coat the liners with nonstick cooking spray.
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In a small bowl, mix melted butter and brown sugar for the topping.
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Spoon about 1 teaspoon of the brown sugar mixture into each cupcake liner.
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Add pineapple pieces over the sugar mixture and place half a maraschino cherry in the center.
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In a large bowl, beat the softened cream cheese until smooth and creamy.
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Add the granulated sugar and mix until combined.
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Beat in the eggs one at a time on low speed.
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Mix in the vanilla extract, sour cream, and pineapple juice until smooth.
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Spoon the cheesecake filling evenly over the pineapple layer, filling each liner about three-quarters full.
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Sprinkle the graham cracker crust mixture evenly over the cheesecake filling. Gently press it just enough so it adheres to the batter, but don’t press it all the way through.
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Bake for 18–22 minutes, or until the centers are mostly set with a slight jiggle.
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Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes.
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Remove from the oven and cool completely at room temperature.
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Refrigerate for at least 4 hours, preferably overnight.
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Carefully peel away the cupcake liners.
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Place a small plate over each cheesecake and gently invert it so the caramelized pineapple topping is on top. Serve chilled.
Notes
Notes
- Pat pineapple dry before using to prevent excess moisture.
- Chill overnight for the best texture and flavor.
- Store refrigerated for up to 5 days.
- Freeze individually for up to 2 months.
Nutrition (Estimated Per Serving)
- Calories: 290
- Carbohydrates: 24g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 11g
- Sugar: 18g
- Sodium: 180mg
Frequently Asked Questions
Can I Use Crushed Pineapple?
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