A tropical twist on classic cheesecake, featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and caramelized pineapple topping. These stunning, bite-sized treats are perfect for Mother’s Day or any special occasion!

Why You’ll Love This Recipe

Tropical and refreshing – Sweet pineapple and rich cheesecake create a perfect flavor combination.
Perfectly portioned – Individual servings make them great for parties and gatherings.
Easy to make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
Make-ahead friendly – These cheesecakes need time to chill, making them a great prep-ahead dessert.
Stunning presentation – The caramelized pineapple topping adds a beautiful finishing touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 cup (120g) graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 egg
½ tsp vanilla extract
¼ cup (60ml) sour cream

For the Pineapple Topping:

4 pineapple rings, cut into smaller rounds
¼ cup (50g) brown sugar
2 tbsp unsalted butter, melted
Maraschino cherries (optional, for center)

Directions

Preheat the oven to 325°F (163°C). Grease a muffin tin or use silicone molds.
Prepare the Pineapple Topping: In a small bowl, mix the brown sugar and melted butter. Spoon a small amount into the bottom of each muffin cup and place a pineapple round on top. Add a maraschino cherry in the center if using.
Make the Crust: In a separate bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press a spoonful of the mixture firmly over the pineapple layer in each muffin cup.
Prepare the Cheesecake Filling: Beat the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and sour cream, mixing until well combined.
Assemble & Bake: Pour the cheesecake filling evenly over each crust. Bake for 15-18 minutes, or until the centers are set.
Cool & Chill: Let the cheesecakes cool at room temperature, then refrigerate for at least 2 hours to firm up.
Serve: Carefully invert each cheesecake onto a plate to reveal the caramelized pineapple topping. Serve chilled and enjoy!

Servings and Timing

Prep Time: 15 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 33 minutes
Servings: 6 servings
Calories per serving: 280 kcal

Variations

Coconut Pineapple Cheesecakes: Add shredded coconut to the crust for extra tropical flavor.
Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent twist.
Cinnamon-Spiced Cheesecake: Add ½ tsp of cinnamon to the cheesecake batter for warmth.
Biscoff Crust: Substitute graham crackers with crushed Biscoff cookies for a caramelized flavor.
Dairy-Free Option: Use dairy-free cream cheese, butter, and sour cream.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze individual cheesecakes for up to 2 months. Thaw in the fridge before serving.
Serving Tip: Enjoy these cheesecakes chilled for the best texture and flavor.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple rings work well—just drain them thoroughly before use.

Can I make these cheesecakes in advance?

Yes, they need at least 2 hours to chill, making them a perfect make-ahead dessert.

How do I prevent the cheesecake from cracking?

Avoid overbaking and let them cool gradually at room temperature before refrigerating.

Can I use a different type of cookie for the crust?

Yes, crushed vanilla wafers, Biscoff cookies, or shortbread biscuits make great alternatives.

What’s the best way to invert the cheesecakes without breaking them?

Run a knife around the edges and gently lift them out using a spoon. Silicone molds make removal easier.

Can I make this recipe without eggs?

Yes, replace the egg with 3 tbsp of Greek yogurt or a flaxseed egg substitute.

How can I make the topping extra caramelized?

Broil the cheesecakes for 1-2 minutes after baking for a deeper caramelized topping.

Can I use a mini cheesecake pan instead of a muffin tin?

Yes, a mini cheesecake pan with removable bottoms works well for easy removal.

Can I double the recipe for a larger batch?

Yes, double all the ingredients and bake in two muffin tins for a larger batch.

What can I serve with these cheesecakes?

They pair perfectly with whipped cream, toasted coconut, or a drizzle of caramel sauce.

Conclusion

Mini Pineapple Upside-Down Cheesecakes combine the creamy richness of cheesecake with the tropical sweetness of pineapple and a buttery graham cracker crust. These bite-sized treats are as delicious as they are beautiful, making them the perfect addition to Mother’s Day brunch or any festive gathering. Try them today and enjoy a taste of paradise in every bite!

Mini Pineapple Upside-Down Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Total Time: 2 hours 33 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A tropical twist on classic cheesecake, featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and caramelized pineapple topping. A stunning, bite-sized treat for Mother’s Day!

Instructions

Preheat oven to 325°F (163°C). Grease a muffin tin or use silicone molds.
Prepare the Pineapple Topping:
- In a small bowl, mix brown sugar and melted butter.
- Spoon a small amount into the bottom of each muffin cup and place a pineapple round on top.
- Add a cherry in the center if using.
Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press a spoonful firmly over the pineapple layer.
Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add egg, vanilla, and sour cream, mixing until combined.
Assemble & Bake:
- Pour cheesecake filling over the crust.
- Bake for 15-18 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.