Introduction

The Mini Pineapple Upside Down Cheesecakes Recipe delivers a mesmerizing blend of creamy cheesecake, caramelized pineapple, and nostalgic upside-down cake flavors—all in a charming bite-sized dessert. These individual pineapple upside-down cheesecake bites bring together tropical sweetness, silky texture, and a buttery crust for a dessert that feels indulgent yet effortless. Made in a muffin tin, these miniature pineapple cheesecakes are ideal for parties, family gatherings, holidays, or anytime you want a dessert that makes people stop and stare.

Using classic ingredients like brown sugar, cherries, and cream cheese, this recipe transforms familiar flavors into a dazzling personal-size cheesecake that unmolds beautifully to reveal a glossy, fruit-topped finish. Whether you’re a seasoned baker or just beginning, these mini pineapple upside down cheesecake desserts are simple, fool-proof, and guaranteed to spark joy.

Why You’ll Love This Mini Pineapple Upside Down Cheesecakes Recipe

• Stunning presentation without decorating skills

• Perfect bite-sized desserts for parties, BBQs, and holiday tables

• Creamy, velvety cheesecake texture with caramel-soaked pineapple

• Budget-friendly ingredients and no special equipment

• Ready in under 30 minutes of baking time

• Miniature portion control while still tasting rich and indulgent

• Kid-friendly and family-approved

• Ultimate tropical flavor fusion with brown sugar, pineapple, and cherries

Ingredients (with functions & pro substitutions)

For the Crust

• 1/2 cup crushed graham crackers
  Provides a crunchy, buttery base; can substitute with vanilla wafers or digestive biscuits.

• 2 tablespoons melted butter
  Binds crumbs and adds richness.

• 2 tablespoons granulated sugar
  Helps the crust caramelize slightly.

For the Topping

• 1/4 cup brown sugar
  Creates the classic upside-down caramel layer.

• 2 tablespoons unsalted butter, softened
  Helps soften and dissolve the brown sugar while baking.

• 6 pineapple rings, cut into small pieces
  Fresh or canned both work; canned pineapple gives sweeter caramelization.

• 6 maraschino cherries
  The signature upside-down cherry pop of color.

For the Cheesecake Filling

• 8 oz cream cheese, softened
  Creates creamy, silky cheesecake.

• 1/4 cup sour cream
  Adds tanginess and smooth texture.

• 1/4 cup granulated sugar
  Adds sweetness without overwhelming the pineapple.

• 1 egg
  Gives structure to the cheesecake.

• 1 teaspoon vanilla extract
  Warm aroma and depth.

• Pinch of salt
  Balances overall sweetness.

How to Make Mini Pineapple Upside Down Cheesecakes Recipe (Step-by-Step)

1. Prepare the muffin tin

Preheat oven to 325°F (163°C).
Line a muffin tin with liners or grease well to ensure the cheesecakes release cleanly.

2. Make the crust

Mix crushed graham crackers, melted butter, and sugar.
Press 1 tablespoon of the mixture into each muffin cup.
Look for a firm, even layer—this ensures structural support for the cheesecake.

3. Create the upside-down topping

Cream brown sugar with softened butter.
Place a small spoonful over the crust in each cup.
Add pineapple pieces and one cherry in the center.
The fruit caramelizes into a glossy, golden layer.

4. Prepare the cheesecake filling

Beat cream cheese until smooth.
Add sour cream, sugar, egg, vanilla, and salt.
Mix until silky.
Avoid over-mixing to prevent cracking.

5. Assemble and bake

Pour cheesecake batter over each pineapple layer.
Bake 18–20 minutes until the centers jiggle slightly.

6. Cool & chill

Cool at room temperature, then refrigerate 2+ hours.
Chilling sets the cheesecake and enhances flavor.

7. Serve upside-down style

Invert onto a plate to reveal the shiny caramelized pineapple and cherry.

Pro Tips for Perfect Mini Pineapple Upside Down Cheesecakes Recipe

How do I prevent mini cheesecakes from sinking?

Avoid over-mixing the cheesecake batter and do not open the oven door early.

Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple works beautifully, but canned gives sweeter caramelization.

How do I keep the crust from crumbling?

Make sure the butter is fully mixed and firmly press the crust into the cups.

Why did my pineapple stick to the pan?

Use enough butter + brown sugar and grease the tin generously.

Can I make these ahead?

Yes — these taste even better the next day after chilling overnight.

Best Ways to Serve

Serve chilled for the creamiest texture.
Pair with:

• Vanilla ice cream

• Coconut whipped cream

• Pineapple curd

• Fresh berries

Nutrition (Per Mini Cheesecake)

Approximate values:

• Calories: 210

• Fat: 12g

• Carbs: 22g

• Sugar: 18g

• Protein: 3g

• Fiber: <1g

Storage & Leftovers

• Refrigerator: Up to 5 days

• Freezer: Freeze individually for 2–3 months

• To Thaw: Overnight in the fridge

• Do Not Microwave: Thaws unevenly and melts the caramel layer

FAQs

Can I make this Mini Pineapple Upside Down Cheesecakes Recipe in silicone molds?

Yes — silicone molds release the upside-down topping perfectly.

Can I add coconut?

Yes! Add shredded coconut to the topping or crust for a tropical twist.

What if I don’t have graham crackers?

Use digestive biscuits, vanilla wafers, or Biscoff crumbs.

Can I double this recipe?

Easily — it scales perfectly for parties.

Recipe Variations

• Coconut Rum Cheesecake Minis – Add 1 tablespoon rum

• Pineapple Coconut Upside Down Cheesecakes – Add coconut milk

• Cherry-Heavy Version – Add extra cherries

• Gluten-Free – Use gluten-free graham crumbs

• Sugar-Free – Use monk fruit sweetener

Conclusion 

This Mini Pineapple Upside Down Cheesecakes Recipe is the kind of dessert that stops conversations, melts hearts, and guarantees compliments. With creamy cheesecake, caramelized pineapple, and beautiful mini presentation, it’s a dessert worth sharing and saving.