Go Back
Pineapple upside-down cheesecakes are a fun twist on the classic dessert. They combine creamy cheesecake with the sweet, tangy taste of pineapple. The best part? You get the yummy caramelized fruit on top, which looks great.

Pineapple Upside-Down Cheesecakes

Indulge in the deliciousness of Pineapple Upside-Down Cheesecakes with our easy-to-follow recipe that combines luscious cheesecake with caramelized pineapple. Perfect for any occasion, these mini desserts not only taste amazing but also look stunning on your dessert table. Discover tips, fun variations, and serving suggestions to elevate your baking game. Click through to explore the full recipe and impress your guests with this tropical delight!
Print Recipe Pin Recipe

Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

3 cups cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1 cup crushed pineapple, drained

1/2 cup brown sugar

6 pineapple rings (canned or fresh)

Maraschino cherries for garnish

Fresh mint leaves for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine crushed graham crackers and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of 6 cupcake tins lined with paper liners to form a crust. Bake for 5-6 minutes or until slightly golden. Let cool while preparing the cheesecake filling.

      In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and vanilla extract, continuing to mix until combined.

        Add eggs one at a time, mixing well after each addition. Then fold in the crushed pineapple gently with a spatula.

          In another small bowl, combine the brown sugar and a tablespoon of crushed pineapple juice, mixing until it forms a paste.

            Place a pineapple ring on top of each crust in the cupcake tins and fill the tins with the cheesecake batter, distributing it evenly.

              Spoon a small amount of the brown sugar mixture over each pineapple ring.

                Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and the center has a slight jiggle. Let cool in the tins for about 10 minutes, then refrigerate for at least 2 hours to set completely.

                  To serve, carefully remove the cheesecakes from the tins, inverting them onto serving plates so that the pineapple is on top.

                    Garnish with a maraschino cherry in the center of each pineapple ring and a sprig of fresh mint.

                      Prep Time, Total Time, Servings: 30 minutes | 2 hours | 6 servings

                        - Presentation Tips: Serve on a colorful plate with a drizzle of caramel sauce around the cheesecake for added flair.