Best Mini Pineapple Upside-Down Cheesecakes Recipe

Mini Pineapple Upside-Down Cheesecakes are a sunny little treat that bring together two classics: the silky richness of cheesecake and the caramel-kissed charm of a pineapple upside-down cake. They’re cute, festive, and far easier than a full-size cheesecake—ideal for parties, picnics, or a sweet after-dinner indulgence. In this recipe, you’ll build a crisp graham cracker base, bake a creamy pineapple-scented filling, and finish with a spoonable brown sugar–pineapple topping and a bright cherry. Expect big tropical flavor in a perfectly portioned, handheld dessert that looks as lovely as it tastes.

Why These Mini Pineapple Upside-Down Cheesecakes Will Win You Over

Think of each mini cheesecake as a little vacation. The familiar tang of cheesecake gets a lift from pineapple juice and a buttery brown sugar glaze, while a cherry on top gives that signature retro flair. They’re baked in a standard muffin pan, so there’s no water bath to fuss with—and no guessing on slicing. You’ll get consistent, tender results with minimal effort, and they chill beautifully, making them a great make-ahead dessert for entertaining or gifting. If you’re craving a dessert that’s bright, creamy, and surprisingly simple, these mini cheesecakes are a sure thing.

What You’ll Need for Mini Pineapple Upside-Down Cheesecakes

• Graham cracker crumbs (1 cup / 100 g): The crunchy, buttery base that balances the creamy filling.
• Granulated sugar (2 tbsp for crust + 1/3 cup for filling): Light sweetness for the crust and a smooth finish for the cheesecake.
• Unsalted butter (4 tbsp for crust + 3 tbsp for topping): Binds and enriches the crust; melts with brown sugar for a glossy pineapple glaze.
• Fine sea salt (pinch): A tiny flavor booster that makes the sweetness pop.
• Cream cheese, full-fat (8 oz / 226 g), room temperature: The star of the filling—softened for a lump-free, velvety texture.
• Sour cream (1/4 cup / 60 g), room temperature: Adds tang and a plush, creamy consistency.
• Large egg (1), room temperature: Sets the mini cheesecakes so they slice and lift neatly.
• Vanilla extract (1 tsp): Rounds out the tropical notes with warm aromatics.
• Lemon zest or lemon juice (1 tsp): Brightens the filling and keeps it from tasting too heavy.
• Cornstarch (1 tsp, optional): Extra insurance for a smooth, stable set.
• Pineapple juice (2 tbsp for filling + 1 tbsp for topping): Infuses a natural, fruity lift throughout.
• Pineapple tidbits, well drained (1 cup / about 165 g): The juicy star of the topping; draining avoids sogginess.
• Light brown sugar (1/3 cup / about 70 g): Caramel sweetness that clings to the pineapple.
• Maraschino cherries (12, plus extra if desired): The bright, cheerful finish—pat dry so they don’t bleed color.
• Optional garnish: toasted coconut flakes (2–4 tbsp): Adds nutty crunch and a beachy vibe.
• Paper cupcake liners and nonstick spray: Make release clean and easy; liners keep crumbs intact.

How to Make Mini Pineapple Upside-Down Cheesecakes, Step by Step

1. Prep the pan and oven. Heat your oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners and lightly mist the liners with nonstick spray. This helps the crust stay crisp and makes peeling off the wrappers a breeze.
2. Build the crust. In a bowl, mix 1 cup graham cracker crumbs, 2 tbsp granulated sugar, a pinch of salt, and 4 tbsp melted butter until the mixture looks like damp sand. Divide evenly among the liners (about 1 tablespoon plus a little extra per cup) and press firmly with the bottom of a small glass or measuring cup to compact.
3. Pre-bake the crust. Bake the crusts for 5 minutes, then set the pan on a rack. This short bake helps lock in that snappy texture.
4. Make the filling base. In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, about 1–2 minutes. Scrape down the bowl as needed. Add 1/3 cup granulated sugar and mix until creamy.
5. Finish the filling. Beat in 1/4 cup sour cream, 2 tbsp pineapple juice, 1 tsp vanilla, 1 tsp lemon zest or juice, a tiny pinch of salt, and 1 tsp cornstarch (if using). Mix until silky. Add the egg and beat on low just until incorporated. Do not overmix—excess air can cause cracks.
6. Fill and bake. Divide the batter among the cups, filling each nearly to the top (about 2 generous tablespoons per liner). Bake for 16–18 minutes, until the edges are set and the centers jiggle slightly like gelatin when you nudge the pan.
7. Controlled cool-down. Turn off the oven, crack the door open, and let the pan sit inside for 5 minutes. Transfer the pan to a cooling rack and let the cheesecakes cool to room temperature, about 30 minutes.
8. Chill thoroughly. Refrigerate the pan (uncovered for the first 30 minutes, then cover lightly) until completely cold and set, at least 2 hours. Mini cheesecakes firm up as they chill—don’t rush this step.
9. Cook the pineapple topping. While the cheesecakes chill, melt 3 tbsp butter in a small skillet over medium heat. Stir in 1/3 cup light brown sugar and a pinch of salt; cook, stirring, until glossy and bubbling, about 1–2 minutes. Add the drained pineapple tidbits and 1 tbsp pineapple juice. Simmer, stirring occasionally, until the fruit is glossy and lightly caramelized, 3–4 minutes. Cool to room temperature.
10. Top and finish. Remove the cheesecakes from the liners. Spoon the cooled pineapple mixture over each cheesecake, letting some syrup drizzle down the sides. Crown each with a maraschino cherry. If you like, sprinkle with toasted coconut for crunch.
11. Serve and enjoy. Serve chilled or at cool room temperature. The flavors are brightest when the cheesecakes aren’t ice-cold, so let them sit out 10–15 minutes before serving.

Time, Temperature, and Make-Ahead Notes

Make-ahead: Bake the cheesecakes up to 2 days in advance, keep refrigerated, and add the pineapple topping just before serving for the neatest look. The pineapple topping can be cooked and chilled separately for up to 3 days. If you want to freeze, do so without the topping; wrap each cheesecake well and freeze up to 2 months. Thaw overnight in the fridge, then add topping.

When are they ready? Once the centers feel softly set after chilling—no longer sticky or wet—they’re ready to enjoy. The topping should be cool and spoonable; avoid putting hot topping on cold cheesecakes or you may melt the edges.

Helpful Tips for Foolproof Results

• Start with room-temperature dairy. Soft cream cheese and sour cream blend smoothly, preventing lumps and overmixing.
• Drain fruit thoroughly. Excess moisture weakens the crust and dilutes the caramel. Press pineapple tidbits briefly between paper towels, and pat cherries dry.
• Don’t overbake. Mini cheesecakes finish setting in the fridge. Pull them when the centers wobble slightly; a firm, dry center can mean a dense texture.
• Use gentle mixing after adding the egg. Keep the mixer on low and stop as soon as the batter is unified to minimize cracks.
• Compact the crust. Press crumbs firmly so they hold together when unwrapped. A flat-bottomed shot glass is handy here.
• Line and lightly spray the liners. This keeps crumbs from sticking and helps the wrappers peel cleanly.
• Cool gradually. That 5-minute rest in a turned-off oven helps the temperature drop slowly, reducing the risk of cracks.
• Flavor extras. A pinch of cinnamon in the crust or a splash of dark rum in the topping can be delightful. Keep additions modest so the pineapple shines.
• Serving tip. For tidy edges, top just before serving. If you’re transporting them, spoon the pineapple into a container and assemble on site.

Nutrition at a Glance

These values are approximate and will vary with specific brands and portion sizes. Per mini cheesecake (1 of 12):

• Calories: ~240–260
• Protein: ~2–3 g
• Carbohydrates: ~23–26 g
• Total fat: ~15–17 g
• Saturated fat: ~9–10 g
• Sugars: ~16–18 g
• Fiber: ~0.5 g
• Sodium: ~140–180 mg

Note: Using low-fat dairy isn’t recommended for texture, but you can modestly reduce calories by trimming the topping or skipping the coconut garnish.

Common Questions, Answered

Can I use fresh pineapple instead of canned?

Yes. Cut it into small tidbits and cook it in the butter–brown sugar mixture as directed. Fresh pineapple is juicier, so cook it a minute longer to evaporate excess moisture. The brief simmer also softens the fruit and mellows the enzymes, giving a better texture for topping.

How do I make these gluten-free?

Swap in certified gluten-free graham cracker crumbs or a gluten-free cookie crumb that you like (vanilla wafers or ginger snaps work well). Everything else in the recipe is naturally gluten-free, but check labels on maraschino cherries and any add-ins.

My mini cheesecakes cracked—what went wrong?

Cracks usually come from overmixing or overbaking. Mix on low after adding the egg, stop when the batter is smooth, and pull the cheesecakes when the centers still jiggle slightly. Cooling them gradually (5 minutes in the turned-off oven) also helps. A generous spoonful of pineapple topping is a delicious cover-up for small imperfections.

A Sweet Send-Off

These Mini Pineapple Upside-Down Cheesecakes have everything going for them: they’re cheerful to look at, manageable to make, and melt-in-your-mouth good. Whether you’re baking for a gathering or just treating yourself, you’ll love how the buttery crust, creamy filling, and caramelized fruit come together in each bite. Share them with neighbors, bring them to a potluck, or tuck a few in the fridge for a bright moment in the middle of a busy week. Here’s to small desserts that deliver big joy—one sunny cheesecake at a time.