Description
These mini pineapple upside-down cheesecakes are sweet, creamy, and bright, perfect for snacks or parties.
Ingredients
Scale
- 1 cup pineapple tidbits (drained and patted dry)
- 12 maraschino cherries (patted dry)
- ¼ cup brown sugar
- 2 tablespoons melted butter
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon crushed pineapple (optional for extra flavor)
- 1 tablespoon shredded coconut
- 1 tablespoon chopped macadamia nuts
- Pinch of sea salt
Instructions
- Prepare the Topping: Preheat oven to 325°F (165°C). Grease or line a 12-cup muffin pan. Add ½ teaspoon melted butter and ½ teaspoon brown sugar to each cup. Place pineapple tidbits and one cherry in the center of each cup.
- Make the Crust: Combine graham cracker crumbs, brown sugar, and melted butter until crumbly. Add a spoonful over the pineapple layer, press firmly with the back of a spoon.
- Prepare the Filling: Beat cream cheese until smooth. Add sugar, vanilla, and egg. Mix just until combined and creamy. Avoid over-mixing.
- Assemble and Bake: Spoon the filling into each cup until nearly full. Bake 18–20 minutes or until centers are just set. Cool 10 minutes, loosen edges, and invert onto a tray.
- Chill and Serve: Refrigerate at least 2 hours before serving for best texture. Top with whipped cream or toasted coconut flakes if desired.
Notes
Pat pineapple and cherries dry to prevent a soggy crust. These mini cheesecakes can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg