Name: Mini Pineapple Upside-Down Cheesecakes
Prep time: 15 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup crushed pineapple, drained; 1/4 cup brown sugar; 1/4 cup butter; 1 package cream cheese (8 oz), softened; 1/2 cup sugar; 1 tsp vanilla extract; 1 egg; 1 cup graham cracker crumbs; 1/4 cup unsalted butter, melted

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These small cheesecakes pair a soft cream cheese filling with a sweet caramelized pineapple top and a crisp graham cracker base. This version is compact and easy to portion, so it is chosen for parties, potlucks, or simple desserts after a home meal. It fits cooks with basic baking skills who want a make-ahead, chilled dessert. Mini Pineapple Upside-Down Cheesecakes work well when you need individual portions that travel, sit on a tray, or are plated one at a time; they keep their shape when chilled and are straightforward to assemble and bake.

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This recipe makes individual, single-serve cheesecakes that combine a caramel-like pineapple topping with a smooth cream cheese center. The flavor leans sweet with a mild tang from the cream cheese and a buttery crust under each portion. The dish fits as a dessert after lunch or dinner and as a small offering at gatherings. If you want a contrasting savory course before these, consider a light seafood starter like coconut-crusted salmon with pineapple salsa to keep the meal cohesive without repeating flavors.

When this recipe works well

Choose this preparation when you need controlled portions or want to prepare desserts ahead of time. They are handy for events where guests serve themselves. Time needed is moderate: active assembly is short, but cooling and chilling take hours. Skill level: basic baking and mixing. The recipe is flexible enough to scale up or down; use more muffin tins or extra batches for larger groups. These hold well in a cooler or fridge, so they are useful when transporting desserts to picnics or potlucks.

Cooking overview

You will caramelize the pineapple briefly in butter and brown sugar, press a graham crust into liners, then make a smooth cream cheese filling and assemble. The baking step takes about 20–25 minutes at moderate heat so the center sets without over-browning. After baking, the cakes cool at room temperature and then chill to finish firming. Expect transitions from stovetop caramelizing to quick assembly at room temperature and a short bake before a longer chill. For a light drink to serve alongside, a fruit-forward option like a hibiscus pineapple smoothie pairs without overpowering the dessert.

Ingredients for Mini Pineapple Upside-Down Cheesecakes

1 cup crushed pineapple, drained — provides the topping and moisture; drain well to avoid soggy crust. 1/4 cup brown sugar — combines with butter to form a caramel-like glaze. 1/4 cup butter — used to cook the pineapple and brown sugar. 1 package cream cheese (8 oz), softened — the main filling; room temperature gives a smooth texture. 1/2 cup sugar — sweetens the filling. 1 tsp vanilla extract — adds background flavor. 1 egg — binds the cream cheese filling. 1 cup graham cracker crumbs — forms the base and adds crunch. 1/4 cup unsalted butter, melted — binds the crumbs into a crust. Optional swaps: use crushed digestive biscuits instead of graham crackers, or light brown sugar for a milder caramel note.

Directions

Preheat your oven to 350°F (175°C). Make sure the rack is centered so heat circulates evenly.
In a skillet, melt 1/4 cup of butter and add the brown sugar and drained pineapple. Cook for a few minutes until combined. The sugar should dissolve and create a glossy, slightly thickened syrup; don’t let it burn.
Mix graham cracker crumbs with melted butter and press into the bottom of cupcake liners in a muffin tin. Press firmly so the crust holds when sliced.
In a bowl, beat cream cheese, sugar, and vanilla until smooth. Add the egg and mix until combined. Scrape the sides and mix just until uniform to avoid overbeating.
Pour the cream cheese mixture over the crust, then top with the pineapple mixture. Leave a small edge so the filling does not overflow while baking.
Bake for 20-25 minutes until set. The centers should be mostly firm but may have a slight jiggle; they will firm as they cool.
Allow to cool and serve chilled. Cool at room temperature briefly, then chill for at least 2 hours before serving for best texture.

How to serve this recipe

Serve each cheesecake chilled, unmolded from the liner or left in the paper for easy handling. For portion control, one per person is standard; they pair with a small spoon or dessert fork. Top with a small mint leaf, a light dusting of powdered sugar, or a sliver of fresh pineapple if desired. These work well with simple savory bites beforehand — for a casual spread, pair with a warm appetizer such as mini jalapeño popper egg rolls. This dish can also be plated alongside scoop of sorbet for a contrast in texture.

FAQs

Q: Can I use fresh pineapple instead of crushed canned?

A: Yes. Chop finely and drain any excess juice, then cook slightly longer to reduce moisture.

Q: How long do these need to chill?

A: Chill at least 2 hours; overnight gives a firmer texture.

Q: Can I freeze them?

A: Yes. Freeze on a tray, then transfer to an airtight container for up to 1 month; thaw in the fridge before serving.

Conclusion

This is a straightforward, portion-controlled dessert that combines a caramelized pineapple topping, creamy filling, and crisp crust. It suits cooks who want predictable results and need make-ahead convenience for gatherings or trays to distribute. The steps are simple and the chilling time is the main hold-up, which makes the recipe practical for planning. For an alternate take or a gluten-free approach, see this gluten-free mini pineapple upside-down cheesecakes guide, and for a related small-cake idea try the mini pineapple upside-down cakes for presentation options.