Craving a bite of sunshine? These Mini Pineapple Upside Down Cheesecakes combine two beloved classics into one dazzling dessert: the tropical charm of pineapple upside-down cake meets the velvety richness of cheesecake — all in an easy-to-serve, crowd-pleasing mini format.
Perfect for spring brunches, baby showers, or your next potluck, these bite-sized cheesecakes are sweet, tangy, and buttery with a caramel-kissed finish. And the best part? You only need about 40 minutes and a handful of ingredients to whip up a dozen.
🌟 Why You’ll Love These Mini Cheesecakes
- Combines pineapple upside-down cake and classic cheesecake in one irresistible bite
- Perfect individual portions – no slicing required!
- Prep, bake, and chill in under an hour
- Made with simple pantry staples
- A make-ahead dream — perfect for parties and holidays
🧾 Ingredients You’ll Need
🧁 Crust
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
🍰 Cheesecake Filling
- 2 (8 oz) blocks cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
🍍 Topping
- 1 (20 oz) can pineapple chunks, well drained and patted dry
- ¼ cup caramel sauce, homemade or store-bought
👩🍳 How to Make Mini Pineapple Upside Down Cheesecakes
1. Prep Your Muffin Tin
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Make the Crust
In a bowl, mix graham cracker crumbs with melted butter until it resembles damp sand. Press about 1 heaping tablespoon into each liner and pack down firmly. Set aside.
3. Beat the Filling
In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing gently after each. Stir in vanilla extract. Do not overmix.
4. Assemble and Bake
Spoon filling evenly over crusts, about ¾ full. Top each with a few pineapple chunks, pressing gently into the cheesecake batter.
Bake for 20–25 minutes, until edges are set and centers are slightly jiggly. Cool completely in the pan, then refrigerate for at least 4 hours or overnight.
5. Add the Sweet Finishing Touch
Before serving, drizzle each cheesecake with caramel sauce for that gooey upside-down cake magic.
🔥 Baker’s Tips for Success
- Room temperature cream cheese = smoother, lump-free filling
- Pat pineapple dry with paper towels to avoid excess moisture
- Create a steam bath: place a shallow pan of hot water on the lower oven rack while baking to prevent cracks
- For clean edges, use a plastic knife or warm blade when removing liners
🍍 Flavor Variations & Creative Twists
- Tropical swap: Use mango, banana, or passion fruit in place of pineapple
- Go nutty: Add a pecan or toasted coconut flake to the top of each
- Chocolate lovers: Add a chocolate graham crust and drizzle with dark chocolate
- No caramel? Try honey or maple syrup for a naturally sweet finish
🥶 Storing & Freezing Instructions
- Fridge: Store in an airtight container up to 5 days
- Freezer: Wrap individual cheesecakes tightly and freeze for up to 3 months. Thaw overnight in the fridge
- Add caramel topping just before serving for the freshest finish
💛 Final Thoughts
These Mini Pineapple Upside Down Cheesecakes are proof that great things come in small packages. Whether you’re baking for a crowd or just treating yourself, these bite-sized tropical gems deliver the perfect mix of creamy, fruity, and gooey with every bite. Once you try them, they’ll become a permanent part of your dessert rotation.