Description
These mini pineapple upside-down cheesecakes are the ultimate dessert mashup—tropical pineapple meets velvety cheesecake in bite-sized form. Baked in muffin tins, they feature a gooey caramelized fruit topping over creamy cheesecake, all perfectly portioned for parties or easy treats.
Ingredients
Caramel & Fruit Base:
¼ cup light brown sugar
2 tbsp unsalted butter, melted
1 (20 oz) can pineapple chunks in juice, drained and patted dry
6 maraschino cherries, halved
Cheesecake Filling:
16 oz (2 packages) full-fat cream cheese, softened
½ cup (100g) granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
Optional Toppings:
Caramel drizzle
Fresh mint leaves
Extra pineapple chunks or berries
Instructions
Preheat Oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or use silicone molds.
Prepare Caramel Base: Mix brown sugar and melted butter. Spoon evenly into muffin liners. Press one pineapple chunk and half a cherry into each cup.
Make Cheesecake Batter: Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until just combined.
Assemble and Bake: Fill each liner about ¾ full with the cheesecake batter. Bake for 20–24 minutes, until set.
Cool and Chill: Let cool in the pan. Then chill in the fridge for at least 2 hours before serving.
Serve: Carefully remove liners. Drizzle with caramel and garnish with mint or berries if desired.
Notes
Pat pineapple chunks dry to avoid excess moisture.
Let the cream cheese and egg come to room temperature for smoother blending.
These keep well in the fridge for up to 5 days and can be frozen for 1 month (freeze without toppings).
Add coconut extract or crushed macadamia for a tropical twist.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple upside down cheesecake, mini cheesecake, tropical dessert, party dessert, caramel pineapple