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Close-up of mini pineapple upside down cheesecakes with caramel drizzle and pineapple topping.
Alyssa

Mini Pineapple Upside Down Cheesecakes

Delicious and individual-sized miniature cheesecakes with a sweet pineapple topping.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling Time 2 hours
Total Time 2 hours 43 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 12 chunks Pineapple (canned, drained, or fresh)
  • 6 teaspoons Caramel sauce (½ teaspoon per cheesecake)
  • 1 tablespoon Granulated sugar (for sprinkling)
  • 1 cup Graham cracker crumbs
  • 3 tablespoons Unsalted butter, melted
  • 12 ounces Full-fat cream cheese, softened
  • 1/3 cup Granulated sugar
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla extract

Method
 

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
  2. Add ½ teaspoon caramel sauce to each cupcake liner, place one pineapple chunk on top, and sprinkle a pinch of granulated sugar.
  3. Mix graham cracker crumbs and melted butter until combined; press about 1 tablespoon of the mixture firmly into each liner on top of the pineapple.
  4. Beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing gently. Stir in vanilla.
  5. Divide cheesecake batter evenly among muffin cups. Bake for 18-22 minutes until set but slightly jiggly. Cool for 15-20 minutes, then refrigerate for at least 2 hours.
  6. Carefully remove liners and place cheesecakes upside down on plates; garnish if desired.

Notes

Garnish with a cherry, whipped cream, or toasted coconut if desired.