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Mini pineapple upside-down cheesecakes with pineapple, cherry, and caramel topping.
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Mini Pineapple Upside-Down Cheesecakes

These Mini Pineapple Upside-Down Cheesecakes are sweet, creamy, and full of tropical pineapple flavor. Each little cheesecake has a buttery graham cracker crust, smooth cream cheese filling, juicy pineapple topping, and a drizzle of caramel sauce. They are perfect for parties, holidays, potlucks, or anytime you want an easy individual dessert.
Prep Time20 minutes
Cook Time25 minutes
Chill time4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: graham cracker crust cheesecake, individual cheesecake dessert, mini cheesecakes, mini pineapple upside-down cheesecakes, pineapple cheesecake, pineapple dessert
Cooking Method: Baking, Oven
Diet: Vegetarian
Servings: 12
Calories: 301kcal
Author: MelanieCooks.com

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter melted
  • 2 packages cream cheese 8 oz each, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 can pineapple chunks 20 oz, drained and patted dry
  • 1/4 cup caramel sauce
  • 12 maraschino cherries optional topping

Instructions

  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  • Mix the graham cracker crumbs with melted butter until evenly coated, then divide between the muffin cups and press firmly into the bottom of each liner.
  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
  • Spoon the cheesecake filling over the crusts, filling each muffin cup about three-quarters full.
  • Top each cheesecake with a few pineapple chunks, gently pressing them into the filling.
  • Bake for 20 to 25 minutes, or until the edges are set and the centers are still slightly jiggly, then let cool completely in the pan.
  • Refrigerate for at least 4 hours, then drizzle with caramel sauce and top each mini cheesecake with 1 maraschino cherry before serving.

Notes

  • Make sure the cream cheese is softened before mixing so the cheesecake filling turns out smooth and creamy.
  • Drain the pineapple well and pat it dry with paper towels so the cheesecakes do not become watery.

Nutrition

Calories: 301kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 245mg | Potassium: 143mg | Fiber: 1g | Sugar: 24g | Vitamin A: 694IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg