Go Back
- 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1/4 cup powdered sugar - 1 can (8 oz) sliced pineapple in juice, drained - Maraschino cherries for garnish

Delicious Mini Pineapple Upside Down Cheesecakes

Indulge in a tropical delight with these Delicious Mini Pineapple Upside Down Cheesecakes! This fun twist on a classic dessert combines creamy cheesecake with the refreshing taste of pineapple, all in bite-sized portions. Perfect for parties or a cozy night in, these treats are easy to make and even easier to enjoy. Click through to explore the full recipe and elevate your dessert game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/4 cup powdered sugar

1 can (8 oz) sliced pineapple in juice, drained

Maraschino cherries for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium mixing bowl, combine the crushed graham crackers and melted butter, mixing until the mixture resembles wet sand.

      Line a 12-cup muffin tin with cupcake liners for easy removal. Spoon about 1 tablespoon of the graham cracker mixture into each liner and press it firmly to form a crust. Bake for 5-7 minutes or until lightly golden. Let cool completely.

        In a separate bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.

          In another bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

            Spoon the cheesecake mixture onto the cooled crusts in the muffin tin, filling them to the top.

              Place a slice of pineapple on top of each cheesecake, pressing lightly to adhere.

                Refrigerate the cheesecakes for at least 2 hours, or until set.

                  Before serving, carefully remove the cheesecakes from the muffin tin and place them on a serving platter.

                    Top each cheesecake with a maraschino cherry for a decorative touch.

                      Prep Time: 20 mins | Total Time: 2 hrs 30 mins | Servings: 12

                        - Presentation Tips: Arrange the cheesecakes on a colorful platter and garnish with mint leaves for a refreshing touch. Consider serving with a drizzle of caramel sauce for added sweetness.