Recipes Recipes

Mini Pineapple Upside Down Cheesecakes (You Need to Try These!)

Every now and then a recipe comes along that is simply considered to be a “must try” and this recipe is definitely one of them. These can’t miss mini pineapple upside down cheesecakes are rich, creamy and oh so addictive. They’re made in small pans, so they’re easy to serve and store for later.

(Looking for something more traditional? Try our Easy Pineapple Upside Down Cake with Fresh Pineapple)

How to Make a Mini Pineapple Upside Down Cheesecake

Pay careful attention to the recipe instructions as you go; you’ll first need to assemble the cheesecake crust before making the homemade filling and then arranging the pineapple and cherry layering:

  • Preheat the oven. Preheat your oven to 350℉.
  • Prepare the cheesecake crust. Add the crushed graham crackers and melted butter to a bowl and mix to combine.
  • Prepare the bun pan. Lightly grease a 6-cavity silicone burger bun pan (each measuring 4 inches in diameter, 1.2 inches deep).
  • Divide the mixture. Divide the crust mixture evenly between the cavities.
  • Press the crumbs. Use a spoon to press down the crumbs into the burger pan.
  • Bake. Bake the crusts in the preheated oven for 5 to 7 minutes (until the crusts look lightly browned around the edges).
  • Begin to make the filling. Add the cream cheese and granulated sugar to a bowl and mix to combine.
  • Add the remaining filling ingredients. Add 4 egg yolks, 2 whole eggs, the sour cream, pure vanilla extract and freshly squeezed lemon juice and mix to combine.
  • Remove the burger bun pan. Remove the burger bun pan from the oven.
  • Add the filling. Equally divide the cheesecake filling among the burger bun cups.
  • Bake. Bake in the oven once more for 18 to 20 minutes (or until set with a very slight jiggle in the center).
  • Cool. Remove from the oven and allow to cool completely.
  • Refrigerate. Refrigerate the mini cheesecakes overnight.
  • Remove from the pan. Carefully remove the cheesecakes from the burger bun pan.
  • Refrigerate. Refrigerate the cheesecakes while you prepare the upside down pineapple layer.
  • Preheat the oven. Preheat your oven to 350℉.
  • Prepare a bun pan. Lightly grease a 6-cavity burger bun pan.
  • Combine the butter and brown sugar. Add 4 tablespoons of butter and brown sugar in a small saucepan.
  • Cook. Cook over medium low for about 5 minutes (or until the sugar has dissolved and the mixture is bubbling).
  • Divide the mixture. Divide the brown sugar mixture evenly among the cavities.
  • Add the pineapple and cherries. Arrange the fresh pineapple slices and maraschino cherries on top of the brown sugar mixture.
  • Cream the butter. Use the bowl of a stand mixer fitted with the paddle attachment to cream the remaining 4 tablespoons of butter.
  • Add the sugar. Add the sugar and beat until smooth.
  • Add eggs and vanilla. Add the eggs and pure vanilla extract and beat to combine.
  • Add the milk. Add the milk and beat until combined.
  • Add the flour and baking powder. Add the all-purpose flour and baking powder and mix to combine.
  • Divide the mixture. Divide the mixture evenly among the cavities.
  • Bake. Bake in the preheated oven for 20 to 25 minutes (or until a toothpick inserted in the center comes out clean).
  • Cool. Allow the cake to cool in the pan for approximately 10 minutes.
  • Invert. Cover the pan tightly with a large cutting board and invert the cakes.
  • Finishing it off. Top each of the cheesecakes with the upside down pineapple cakes.
  • Serve. Serve immediately.

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

(Also try: Mini Strawberry Cheesecakes)

3 Tips for Making Homemade Upside Down Cheesecakes

Since making upside down cheesecake recipes like this one is admittedly a rather involved process, here are 3 quick and useful tips to keep in mind as you go:

  • Nail the crust. Since every great cheesecake starts with a great crust, it’s important to nail that from the beginning. This recipe uses crushed graham crackers but you can easily use a variety of other great options, such as chopped nuts or even cookies.
  • Avoid fat-free or reduced fat ingredients. Stick with using regular cream cheese and sour cream when making cheesecakes instead of their ‘Light’ versions. This will help to make sure the cheesecake turns out as rich and creamy as intended.
  • Leave the cheesecake alone as it bakes. Tempting as it might be, resist the urge to peek at your cheesecake while it’s baking. Opening the oven door even slightly can cause a draft to get in, which can in turn lead to cracks in your cheesecake.

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

More Pineapple Upside Down Desserts and Drinks

  • Pineapple Upside Down Cake
  • Pineapple Upside Down Cake Shots
  • How to Store Pineapple Upside Down Cheesecake Leftovers

    In the unlikely event that you end up with leftovers of these delicious pineapple upside down cheesecakes, you’ll definitely want to keep them chilled in the fridge due to the fruit content. Just add the mini cheesecakes into an airtight container, seal them up tightly and store in the fridge for up to 3 to 4 days.

    Pineapple Upside Down Cheesecake

    Pineapple Upside Down Cheesecake

    (Also try: Blueberry Cheesecake Tacos)

    Print
    Pineapple Upside Down Cheesecake

    Mini Pineapple Upside Down Cheesecakes (You Need to Try These!)

    • Author: Emma - NurturedHomes.com
    • Prep Time: 30 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour, 20 minutes
    • Yield: 6 1x
    Scale

    Ingredients

    For the crust: 

    • 1 cup finely crushed graham crackers 
    • 3 tablespoons of unsalted butter, melted 

     

    For the filling: 

    • 16 oz cream cheese, at room temperature 
    • 4 eggs yolks 
    • 2 eggs 
    • 5 tablespoons of sour cream 
    • ⅔ cup of granulated sugar 
    • ½ teaspoon of pure vanilla extract 
    • 2 tbsp fresh lemon juice 

     

    For the pineapple layer: 

    • ½ cup brown sugar 
    • 6 (¼ inch thick) fresh pineapple slices, peeled and cored 
    • 6 maraschino cherries 
    • 8 tbsp butter 
    • 1 ¼ cups all-purpose flour 
    • ½ cup sugar 
    • 1 tsp baking powder 
    • 1 tsp vanilla extract 
    • 2 eggs 
    • 3 tbsp milk 

    Instructions

    1. To make the cheesecake, in a bowl combine the crushed graham crackers and butter. 
    2. Lightly grease a 6-cavity silicone burger bun pan (each measuring 4 inches in diameter, 1.2 inches deep). 
    3. Divide the mixture evenly between cavities. 
    4. Using a spoon press down the crumbs into the burger pan.
    5. Bake at 350ºF for 5-7 minutes until the crusts look lightly browned around the edges.
    6. Meanwhile, make the filling. 
    7. Add the cream cheese and sugar to a bowl and mix to combine. 
    8. Add the eggs, sour cream, lemon juice and vanilla extract and mix to combine.
    9. Remove the burger bun pan from the oven.  
    10. Equally divide cheesecake filling among the burger bun cups. 
    11. Bake at 350ºF for 18-20 minutes or until set with a very slight jiggle in the center.
    12. Remove from the oven. 
    13. Allow to cool completely. 
    14. Refrigerate the mini cheesecakes overnight. 
    15. Carefully remove the cheesecakes from the pan. 
    16. Refrigerate the cheesecakes while making upside down pineapple layer. 
    17. Lightly grease a 6-cavity burger bun pan. 
    18. Add 4 tablespoons of butter and brown sugar in a small saucepan. 
    19. Cook over medium low heat until the sugar is dissolved and mixture is bubbling, about 5 minutes.
    20. Divide the mixture evenly between cavities. 
    21. Arrange the pineapple slices and cherries on top of brown sugar mixture. 
    22. In the bowl of a stand mixer fitted with the paddle attachment cream the remaining butter. 
    23. Add the sugar and beat until smooth.  
    24. Add the eggs and vanilla extract and beat to combine. 
    25. Add the milk and beat until combined. 
    26. Add the flour and baking powder and mix to combine.
    27. Divide the mixture evenly between cavities. 
    28. Bake in preheated oven for 20-25 minutes or until a toothpick, inserted in the middle comes out clean. 
    29. Let the cakes cool in pan for 10 minutes. 
    30. Cover the pan tightly with a large cutting board and invert the cakes. 
    31. Top each cheesecake with upside down pineapple cake and serve.

    Print Recipe

    More Cheesecake Recipes:

  • Hibiscus Cherry Cheesecake
  • Blueberry Lemon Cheesecake Bars
  • Cheesecake Stuffed Chocolate Covered Strawberries
  • No-Bake Raspberry Cheesecake Bars
  • Ask a Question/Comment

    Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon