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Mini pineapple upside-down cheesecakes topped with cherries on a plate.

Mini Pineapple Upside-Down Cheesecakes

Celebrate family gatherings with these delightful mini cheesecakes featuring a crunchy graham cracker crust, creamy filling, and the tropical flavors of pineapple and caramel.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs You can crush whole graham crackers for a fresher taste.
  • 0.25 cups melted butter Binds the crumbs together for a solid crust.
For the cheesecake filling
  • 16 oz cream cheese, softened Use full-fat for optimal flavor.
  • 0.5 cups granulated sugar Sweetens the cream cheese filling.
  • 2 large eggs Bind the ingredients and provide structure.
  • 1 tsp vanilla extract Enhances sweetness and aroma.
For the topping
  • 20 oz canned pineapple chunks, drained Essential for that tropical twist.
  • 0.25 cups caramel sauce Adds a buttery sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
  3. Press firmly into the bottom of a muffin tin or mini cheesecake pan to form the crust.
  4. In a separate bowl, beat the softened cream cheese until smooth.
  5. Add sugar, eggs, and vanilla extract to the cream cheese, blending until well combined.
  6. Spoon the cheesecake filling over the prepared crusts.
  7. Top each cheesecake with a few pineapple chunks and drizzle with caramel sauce.
  8. Bake for 20-25 minutes until the centers are set but slightly jiggly.
  9. Allow to cool at room temperature, then refrigerate for at least 2 hours before serving.

Notes

For an extra touch, serve with fresh whipped cream, toasted coconut, or sprinkles. Store leftovers in an airtight container in the refrigerator for up to 5 days.