Mini Pineapple Upside-Down Cheesecakes

Introduction:

Craving something sweet and fruity with a twist? Mini Pineapple Upside-Down Cheesecakes are the perfect dessert for anyone who loves a combination of creamy cheesecake and the tropical flavor of pineapple. These bite-sized delights are a spin on the traditional pineapple upside-down cake, but with a rich, creamy cheesecake filling that takes them to another level. Not only are they visually stunning with the caramelized pineapple and cherry garnish, but they also pack a burst of flavor with every bite. Perfect for parties, family gatherings, or just when you want to treat yourself, these mini cheesecakes are sure to impress. Let’s dive into this delicious recipe!

Ingredients:

For the pineapple topping:

• 1 can (20 oz) pineapple slices, drained
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 12 maraschino cherries

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp granulated sugar

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C) and grease a muffin tin or line it with cupcake liners for easy removal of the cheesecakes.

Step 2: Prepare the Pineapple Topping

In a small bowl, mix together the melted butter and brown sugar until well combined. Spoon about a teaspoon of this mixture into the bottom of each muffin cup. Place a pineapple slice over the sugar mixture in each cup. If necessary, cut the pineapple slices to fit the mold. Place a maraschino cherry in the center of each pineapple slice for that classic upside-down look.

Step 3: Make the Graham Cracker Crust

In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and sugar together until the crumbs are evenly moistened. Press about a tablespoon of the mixture into the bottom of each muffin cup, on top of the pineapple slices. Use the back of a spoon to press it down firmly.

Step 4: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add in the sugar and continue beating until well incorporated. Then, add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract and lemon juice for added flavor.

Step 5: Assemble the Mini Cheesecakes

Spoon the cheesecake filling over the crusts in the muffin cups, filling them almost to the top. The filling will settle around the pineapple and cherry toppings.

Step 6: Bake the Cheesecakes

Bake in the preheated oven for about 20-25 minutes or until the tops of the cheesecakes are set and slightly golden. Remove from the oven and allow the cheesecakes to cool in the muffin tin for about 15 minutes before transferring them to a wire rack to cool completely.

Step 7: Chill the Cheesecakes

Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or until they are completely chilled and set. This step is essential to ensure the cheesecakes hold their shape when unmolded.

Step 8: Serve and Enjoy!

To serve, gently run a knife around the edges of each cheesecake to loosen it from the muffin tin, if necessary. Flip the cheesecakes upside down to reveal the caramelized pineapple and cherry on top. Serve chilled, and enjoy the burst of tropical flavors with every creamy bite!

Variation:

• Coconut Twist: Add 1/4 cup of shredded coconut to the graham cracker crust for a delightful tropical twist.
• Berry Bliss: Replace the pineapple and cherries with a mixture of berries such as blueberries and raspberries for a different fruity flavor.
• Chocolate Delight: For a decadent touch, drizzle melted chocolate over the top of the cheesecakes before serving, or mix chocolate chips into the cheesecake filling.
• Gluten-Free Version: Use gluten-free graham crackers for the crust to make this recipe gluten-friendly.

Cooking Note:

• Make sure to press the graham cracker crust firmly to prevent it from crumbling when you flip the cheesecakes.
• If you prefer a richer caramel flavor, you can increase the amount of brown sugar in the pineapple topping to 3/4 cup.
• To avoid cracks in the cheesecake, ensure the cream cheese is softened to room temperature before mixing.

Serving Suggestions:

• These mini cheesecakes are perfect for individual servings at parties or gatherings. Serve them on a dessert tray garnished with fresh mint leaves for a pop of color.
• Pair them with a scoop of vanilla ice cream for an extra indulgent treat.
• Add a dusting of powdered sugar on top for a simple yet elegant finish.

Tips:

• Room Temperature Ingredients: Always use room temperature cream cheese and eggs to ensure a smooth cheesecake batter.
• Cutting Pineapple: If your pineapple slices are too large for the muffin cups, you can cut them in half or into smaller segments to fit perfectly.
• Chilling Time: Don’t skip the chilling step! Allowing the cheesecakes to fully chill will help them set properly and enhance the flavor.
• Easy Removal: If you’re not using liners, grease the muffin tin thoroughly or use a non-stick spray for easy cheesecake removal.

Prep Time:

• 20 minutes

Cooking Time:

• 25 minutes

Total Time:

• 2 hours and 45 minutes (including cooling and chilling time)

Nutritional Information (per cheesecake):

• Calories: 300 kcal
• Protein: 4g
• Sodium: 180mg

FAQs:

1. Can I make these mini cheesecakes ahead of time? Yes! In fact, these mini cheesecakes taste even better when made a day in advance. Simply store them in the refrigerator in an airtight container for up to 3 days.

2. Can I freeze the mini cheesecakes? Absolutely! Once fully cooled, you can freeze these cheesecakes in an airtight container for up to 2 months. To serve, thaw them in the fridge overnight.

3. What other fruits can I use instead of pineapple? You can use sliced peaches, apples, or even berries like strawberries and blueberries as an alternative to pineapple.

4. Can I use store-bought cheesecake mix? While you can use store-bought cheesecake mix to save time, making the filling from scratch gives these mini cheesecakes a more authentic, rich flavor.

5. Can I add toppings? Yes! You can drizzle caramel or chocolate sauce over the top for added sweetness, or sprinkle on some chopped nuts for a bit of crunch.

Conclusion:

Mini Pineapple Upside-Down Cheesecakes are a delightful dessert that offers a perfect balance of sweet and tangy flavors, along with the creamy richness of cheesecake. These individual-sized treats are not only delicious but also visually appealing with their bright pineapple and cherry topping. Whether you’re hosting a party, attending a potluck, or simply want to enjoy a personal-sized dessert, these cheesecakes are guaranteed to impress. With simple ingredients and easy-to-follow steps, you can whip up these tropical-inspired treats in no time. Enjoy the flavors of summer with every bite!

Print