Go Back
To make these mini pineapple upside-down cheesecakes, you will need:

Mini Pineapple Upside-Down Cheesecakes

Indulge in the deliciousness of Mini Pineapple Upside-Down Cheesecakes with this easy-to-follow recipe! These delightful treats combine a creamy filling with a buttery crust and juicy pineapple topping, making them perfect for any event. Whether you're hosting a party or enjoying a weekend treat, impress your friends and family with this tasty dessert. Click to explore the full recipe and bring sweetness to your table!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup whipped cream (or whipped topping)

1 can (8 oz) pineapple rings, drained and sliced into halves

Maraschino cherries for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin pan with cupcake liners for easy removal.

    In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until well combined.

      Press about 2 tablespoons of the crumb mixture into the bottom of each muffin liner, forming a crust. Use the bottom of a glass to pack it tightly.

        Bake the crusts in the preheated oven for 5-7 minutes until slightly golden. Remove from the oven and let cool.

          In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

            Gently fold in the whipped cream into the cream cheese mixture until fully combined and fluffy.

              Spoon the cream cheese mixture on top of the cooled crusts, filling each liner about 3/4 full.

                Place a half slice of pineapple on top of each cheesecake, pressing it lightly into the filling.

                  Bake for 15-18 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.

                    Allow the cheesecakes to cool in the pan before refrigerating for at least 2 hours (or overnight) to fully set.

                      Once chilled, remove the cheesecakes from the muffin pan and garnish each with a maraschino cherry.

                        Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini cheesecakes

                          - Presentation Tips: Serve these individual cheesecakes on a decorative platter with fresh mint leaves for added color and freshness.