Delight Mini Pineapple Upside-Down Cheesecake Treat

These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, with a buttery crust, creamy cheesecake filling, and a sweet pineapple and cherry topping. Perfect for any occasion!

Ingredients

For the Crust:

1 cup graham cracker crumbs
¼ cup unsalted butter, melted
2 tbsp sugar

For the Pineapple Topping:

6 pineapple rings (canned or fresh)
6 maraschino cherries
½ cup brown sugar
¼ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream

Step-by-Step Instructions

Preheat the Oven: Preheat oven to 325°F (160°C). Grease a 12-cup muffin tin and set aside.
Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
Make the Pineapple Topping: In another bowl, combine brown sugar and melted butter. Spoon about 1 teaspoon of this mixture over the graham cracker crust in each muffin cup.
Add Pineapple and Cherry: Place a pineapple ring on top of the sugar mixture in each muffin cup, then add a maraschino cherry in the center of each ring.
Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Fill the Muffin Cups: Pour the cheesecake filling evenly over the pineapple rings, filling each muffin cup almost to the top.
Bake the Cheesecakes: Bake for 18-20 minutes, or until the cheesecakes are set and slightly puffed.
Cool and Flip: Allow the mini cheesecakes to cool in the pan for 10 minutes, then carefully run a knife around the edges and flip them onto a plate to reveal the pineapple topping. Let cool completely.
Chill Before Serving: Refrigerate for at least 2 hours before serving.

Tips

For a Golden Finish: Lightly spray the tops with a cooking spray before baking for extra color.
Storage: Store in an airtight container in the refrigerator for up to 3 days.

FAQs About Mini Pineapple Upside-Down Cheesecakes

Can I use fresh pineapple instead of canned? Yes, fresh pineapple works well in this recipe.
Can I make these ahead of time? Yes, they’re perfect for making ahead! Store in the refrigerator until serving.
What other toppings work for this recipe? Try fresh berries or caramel sauce for a twist!
Can I freeze these mini cheesecakes? Yes, wrap them individually and freeze for up to 2 months.
Can I use a different type of cookie for the crust? Absolutely, crushed vanilla wafers or shortbread make great alternatives.