Can I make these Mini Pineapple Upside Down Cheesecakes in advance?

Yes, you can easily prepare these cheesecakes a day ahead. Just store them in the fridge overnight, and they’ll be ready to serve the next day. The chilled cheesecakes also help the pineapple topping stay perfectly set.

Can I substitute the graham cracker crust for something else?

If you prefer, you can swap the graham cracker crust for a cookie crust (such as Digestive or shortbread) or a gluten-free crust if necessary. The texture and flavor will change slightly, but the end result will still be delicious.

How do I store the Mini Pineapple Upside Down Cheesecakes?

Store the cheesecakes in an airtight container in the fridge for up to 4 days. For longer storage, they can be frozen for up to 1 month. When freezing, place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container.

Can I make these Mini Pineapple Upside Down Cheesecakes without eggs?

Yes, you can make these cheesecakes without eggs by using egg replacers like a flaxseed mixture or a commercial egg substitute. This will keep the texture creamy while making the recipe suitable for those with egg allergies or dietary restrictions.

Mini Pineapple Upside Down Cheesecake – Easy and Delicious Recipe

Name: Mini Pineapple Upside Down Cheesecake
Prep time: 25 min
Cook time: PT-486457H49M22S
Total time: 1 h
Cuisine: American
Ingredients: 12 Pineapple Chunks (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 to room temperature); ⅓ cup Granulated Sugar (for filling); 2 Large Eggs (room temperature); 1 teaspoon Vanilla Extract

Description

Mini Pineapple Upside Down Cheesecakes are individual-sized desserts featuring a rich cheesecake filling, a buttery graham cracker crust, and a sweet caramelized pineapple topping. These mini treats are perfect for parties, gatherings, or a delightful personal indulgence. They combine tropical pineapple flavor with creamy cheesecake and are easy to make ahead.

Ingredients

Scale

12 Pineapple Chunks (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 to room temperature)
⅓ cup Granulated Sugar (for filling)
2 Large Eggs (room temperature)
1 teaspoon Vanilla Extract

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Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
For the pineapple layer: Add ½ teaspoon caramel sauce to each cupcake liner. Place one pineapple chunk on top, then sprinkle with a pinch of granulated sugar.
For the crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of the crust mixture firmly into each liner on top of the pineapple.
For the cheesecake filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract.
Divide cheesecake batter evenly among muffin cups. Smooth the tops gently if needed.
Bake for 18-22 minutes, or until centers are set but slightly jiggly. Let cool in the pan for 15-20 minutes, then refrigerate for at least 2 hours.

Notes

For best results, chill the cheesecakes for at least 2 hours before serving to set the texture.
You can use fresh pineapple if desired, just be sure to dry it thoroughly before using to prevent excess moisture.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 1 month.
Optional: Add a maraschino cherry on top for a classic pineapple upside-down look.

Prep Time: 25 minutes
Cook Time: 18-22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 15g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg