MINI PINEAPPLE UPSIDE DOWN CHEESECAKES
A delightful twist on the classic upside-down cake—creamy cheesecake topped with caramelized pineapple rings in a bite-sized treat!
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INGREDIENTS
Crust:
¾ cup graham cracker crumbs
2 tbsp brown sugar
¼ tsp cinnamon (optional)
3 tbsp unsalted butter, melted
Topping & Pineapple Base:
½ cup brown sugar
3 tbsp unsalted butter
6–8 canned pineapple rings (drained and patted dry)
Maraschino cherries (optional)
Cheesecake Batter:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs
½ tsp vanilla extract
¼ cup sour cream
2 tbsp pineapple juice (from the can)
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INSTRUCTIONS
1. Prepare the Topping:
Preheat oven to 325°F (160°C). Grease a muffin tin with non-stick spray.
In a small saucepan over medium heat, melt butter and brown sugar until bubbling.
Spoon about 1 tsp of the caramel into each muffin cup.
Place one pineapple ring (trimmed to fit) on top of the caramel. Add a cherry in the center if using.
2. Make the Crust:
Combine graham crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl.
Press 1–1½ tablespoons into the bottom of each muffin cup over the pineapple. Pack tightly.
Bake crusts for 5 minutes, then let cool.
3. Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until combined.
Add vanilla, sour cream, and pineapple juice. Mix until smooth and creamy.
4. Assemble and Bake:
Spoon cheesecake batter evenly over the crusts (about ¾ full).
Bake for 18–22 minutes, or until centers are just set.
Let cool in the pan for 30 minutes, then chill in the fridge at least 3 hours or overnight.
5. Unmold:
Carefully run a knife around each cheesecake and gently lift or invert to reveal the caramel pineapple top.
