Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works wonderfully for this recipe. Just make sure to dice it into small chunks and pat it dry with a paper towel to remove any excess moisture before adding it to the crust. This ensures a perfect caramelization without sogginess.

How can I make these cheesecakes gluten-free?

To make the crust gluten-free, simply substitute regular graham cracker crumbs with gluten-free graham cracker crumbs. You can easily find gluten-free options at most grocery stores, allowing you to enjoy these mini cheesecakes without any issues.

Can I prepare the mini cheesecakes ahead of time?

Absolutely! These mini pineapple upside down cheesecakes are ideal for make-ahead preparation. You can prepare them a day or two in advance and store them in the fridge. They’ll stay fresh and ready to serve whenever you need them.

Mini Pineapple Upside Down Cheesecakes + Easy Recipe

Description

Mini pineapple upside down cheesecakes are a tropical twist on the classic dessert, featuring a buttery graham cracker crust, caramelized pineapple, and a rich, creamy cheesecake filling. These mini cheesecakes are perfectly portioned, easy to make, and a crowd-pleaser for any occasion.

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 (100g) graham cracker crumbs
3 tablespoons (42g) unsalted butter, melted
12 ounces (340g) full-fat cream cheese, softened to room temperature
1/3 cup (67g) granulated sugar (for filling)
2 large eggs (room temperature)
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
Place ½ teaspoon of caramel sauce in the bottom of each cupcake liner, then top with a pineapple chunk. Sprinkle a tiny pinch of sugar over the pineapple to help it caramelize during baking.
In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Scoop about 1 tablespoon of the mixture into each muffin cup on top of the pineapple. Press down firmly to form the crust.
In a separate bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing until just combined. Stir in vanilla extract until smooth.
Divide the cheesecake batter evenly among the muffin cups, filling each nearly to the top. Smooth the tops with a spoon if needed.
Bake the cheesecakes for 18-22 minutes, or until the centers are set but still slightly jiggly. Let them cool in the pan for 15-20 minutes before transferring to the fridge to chill for at least 2 hours.

Notes

For best results, refrigerate the cheesecakes fully before removing the liners to avoid sticking.
Make sure the pineapple chunks are well-drained to prevent excess moisture from affecting the crust.
These mini cheesecakes can be made a day ahead and stored in the fridge for easy prep.
Try adding a maraschino cherry for a classic touch, or drizzle with extra caramel sauce for added sweetness.

Nutrition

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