Go Back

Homemade Mini Pineapple Upside-down Cheesecake

Delight in the sweet and creamy layers of this mini cheesecake featuring caramelized pineapple and a crunchy graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons sugar
For the cheesecake filling
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) whipped topping
For the topping
  • 1 can pineapple slices, drained
  • Maraschino cherries for garnish Maraschino cherries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until it resembles wet sand.
  3. Press this mixture firmly into the bottom of a cupcake pan or mini pie dish to form the crust. Bake for about 8 minutes until lightly golden. Remove from the oven and let cool.
  4. In a large mixing bowl, beat together the softened cream cheese and 1/2 cup sugar until smooth and creamy.
  5. Add in the vanilla extract and mix until well combined. Carefully fold in the whipped topping until fully incorporated.
  6. Once the crust has cooled, spoon the cheesecake filling over each crust, smoothing it down with a spatula.
  7. Arrange the pineapple slices on top of the cheesecake filling.
  8. Chill your mini cheesecakes in the refrigerator for at least 4 hours, or overnight.
Serving
  1. Before serving, add a Maraschino cherry on top of each mini cheesecake.
  2. Enjoy your Homemade Mini Pineapple Upside-down Cheesecake!

Notes

For a gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.