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Mini Pineapple Upside-Down Cheesecakes topped with cherries and caramelized pineapple

Mini Pineapple Cheesecakes

Delicious bite-sized desserts featuring a crispy crust, creamy cheesecake filling, and a sweet pineapple topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Or use digestive biscuit crumbs or gluten-free graham-style crumbs for a gluten-free option.
  • 0.25 cups melted butter For dairy-free, try melted coconut oil.
For the Filling
  • 16 oz cream cheese, softened Use full-fat cream cheese for best flavor.
  • 0.5 cups granulated sugar For a lower-sugar option, reduce to 1/3 cup and add maple syrup.
  • 2 large eggs For a denser bite, add an extra egg yolk.
  • 1 tsp vanilla extract
  • 20 oz canned pineapple chunks, drained Use fresh pineapple pieces when in season.
For Topping
  • 0.25 cups caramel sauce Can use store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the crumb mix into the bottom of each muffin cup and chill in the fridge.
Making the Filling
  1. In a large bowl, beat the softened cream cheese until smooth and lump-free.
  2. Add granulated sugar and beat until combined. Mix in eggs one at a time, then stir in vanilla extract.
Assembly
  1. Place a well-drained pineapple chunk into the center of each prepared crust. Spoon the cream cheese filling over the pineapple and smooth the tops.
Baking
  1. Bake at 325°F (160°C) for 18–22 minutes until the edges are set and the centers are slightly jiggly. Let cool in the pan for 20–30 minutes, then transfer to refrigerator.
Chill and Serve
  1. Chill at least 2 hours, preferably overnight. Before serving, top each mini cheesecake with a drizzle of caramel sauce and an extra pineapple tidbit.

Notes

Ensure to chill cheesecakes adequately for texture and flavor. Avoid overbaking to prevent cracks.