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Mini Pineapple Upside-Down Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pineapple Upside-down Cheesecakes offer a creative and delicious twist on the traditional pineapple upside-down cake. Combining creamy cheesecake with a buttery, caramelized pineapple topping and optional maraschino cherries or shredded coconut, this dessert is perfect for gatherings or a special treat. Individual servings make it easy to share and enjoy a tropical, indulgent flavor with a classic presentation.

Ingredients

Scale

Topping

  • 1 cup pineapple slices, chopped
  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 12 maraschino cherries (optional)

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (optional)

Toppings

  • Various fresh fruits for decoration (e.g., peaches, strawberries)

Instructions

  1. Prepare the pineapple topping: In a saucepan, melt the butter over medium heat. Add the sugar and stir until it dissolves and forms a buttery, sugary mixture. Add the chopped pineapple and allow it to soak up the mixture, cooking until slightly caramelized, about 5 minutes. Remove from heat and let it cool slightly.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and shredded coconut if using.
  3. Assemble the mini cheesecakes: Preheat the oven to 325°F (163°C). Line a muffin pan with cupcake liners. Spoon a small amount of the pineapple topping into the bottom of each liner. Then, pour the cheesecake batter over the topping, filling each cup about 3/4 full.
  4. Bake the cheesecakes: Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Remove from oven and let cool to room temperature.
  5. Chill the cheesecakes: Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and set.
  6. Add final toppings: Once chilled, carefully spoon additional pineapple topping over each cheesecake. Add a maraschino cherry on top if desired, and optionally garnish with fresh fruits such as sliced peaches or strawberries.
  7. Serve: Serve the mini pineapple upside-down cheesecakes chilled as an individual dessert perfect for any occasion.

Notes

  • You can substitute fresh pineapple with canned pineapple chunks drained well.
  • Adding shredded coconut to the filling adds a nice texture and subtle tropical flavor.
  • Make sure the cream cheese is fully softened to avoid lumps in the batter.
  • Use cupcake liners to prevent sticking and ease serving.
  • Chilling time is crucial for the best texture—don’t skip this step.

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Find it online: https://dessertpinspiration.com/mini-pineapple-upside-down-cheesecakes-recipe/