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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 tablespoons brown sugar

Mini Pineapple Upside Down Cheesecakes

Indulge in the delightful flavors of Mini Pineapple Upside Down Cheesecakes! These bite-sized treats feature a crunchy graham cracker crust topped with rich, creamy cheesecake and caramelized pineapple slices—perfect for any occasion. Easy to make and visually stunning, they’re sure to impress your guests. Ready to create this tropical dessert sensation? Click to explore the full recipe and step-by-step instructions!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons brown sugar

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

3/4 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon pineapple extract (optional for extra flavor)

For the topping:

1 can (8 oz) pineapple slices, drained and patted dry

1/4 cup maraschino cherries

2 tablespoons brown sugar

2 tablespoons unsalted butter

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar until the mixture resembles wet sand. Press a tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

      Make the Topping: In a small saucepan, melt 2 tablespoons of butter with 2 tablespoons of brown sugar over medium heat. Add the pineapple slices and cook for 2-3 minutes until they caramelize slightly. Remove from heat and set it aside.

        Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until well combined. Then, add sour cream, eggs, vanilla extract, and pineapple extract (if using), and beat until just smooth, ensuring not to over mix.

          Assemble the Cheesecakes: Place a slice of caramelized pineapple on top of the crust in each cupcake liner. Pour the cheesecake filling over the pineapple until each liner is about 3/4 full.

            Bake: Bake in the preheated oven for 20-25 minutes, until the edges are set but the centers still jiggle slightly. Remove from the oven and let them cool in the tin for about 30 minutes before transferring them to the refrigerator to chill for at least 2 hours.

              Garnish: Once cooled, top each cheesecake with a maraschino cherry for a pop of color and extra sweetness.

                - Prep Time: 15 mins | Total Time: 2 hrs 55 mins | Servings: 12 mini cheesecakes

                  - Presentation Tips: Serve the cheesecakes on a decorative platter. You can garnish each mini cheesecake with a sprig of mint for added color and freshness.