Name: Mini Pineapple Upside-Down Cheesecakes – Mini Cheesecake Recipes Easy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 can (20 oz) pineapple slices in juice, drained; 12 maraschino cherries, drained and halved; 1/2 cup packed brown sugar; 1/4 cup unsalted butter, melted; 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 2 tbsp unsalted butter, melted; 2 packages (8 oz each) cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract

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I still remember the first time I made these mini pineapple upside-down cheesecakes. It was on a lazy Sunday when I was craving something sweet but didn’t want to turn the whole kitchen upside down. These little gems hit that perfect spot between rich and fruity, creamy and bright. And they looked way fancier than the effort they required. Each bite is like a tropical getaway – buttery pineapple, a hint of cherry, and that silky smooth cheesecake filling all cradled in a sweet cookie crust. They’re portioned for one, which theoretically means you could eat just one. But let’s be honest, you’ll probably sneak a second. Whether you’re making them for a potluck or just a Tuesday night treat, these mini cheesecakes are the kind of recipe that makes you look like you have it all together. They also freeze beautifully – if they even last that long. If you’re looking for mini cheesecake recipes easy, this one’s a keeper.

1) Key Takeaways
2) Easy Mini Pineapple Upside-Down Cheesecakes Recipe
3) Ingredients for Mini Pineapple Upside-Down Cheesecakes
4) How to Make Mini Pineapple Upside-Down Cheesecakes
5) Tips for Making Mini Pineapple Upside-Down Cheesecakes
6) Making Mini Pineapple Upside-Down Cheesecakes Ahead of Time
7) Storing Leftover Mini Pineapple Upside-Down Cheesecakes
8) Try these desserts next!
9) Mini Pineapple Upside-Down Cheesecakes Recipe
10) Nutrition

1) Key Takeaways

Mini pineapple upside-down cheesecakes combine fruit and cream in one bite.
This dessert is quick to bake and easy to chill ahead.
Perfect for parties, make-ahead snacks, or solo indulgence.
The graham crust, creamy middle, and caramelized fruit topping deliver every time.

2) Easy Mini Pineapple Upside-Down Cheesecakes Recipe

Let’s face it. We all want a dessert that looks like we fussed for hours, but secretly took thirty minutes. That’s this recipe. These mini pineapple upside-down cheesecakes are rich, creamy, fruity, and frankly adorable. They’re also part of my collection of mini cheesecake recipes easy enough for weekday baking.

I started making these when I needed something that would hold up during a long drive and still impress once unwrapped. These do both. With a buttery graham cracker base and silky cream cheese filling, they tick every box on the dessert checklist. And when that pineapple and cherry flip over with the sugar glaze? Oh yes.

They’re not just pretty, they’re smart. You make them in a muffin tin. No water bath. No cracking. No weird springform pan drama. Just good, honest flavor. These mini cheesecake recipes easy enough for beginners are always a win in my house.

3) Ingredients for Mini Pineapple Upside-Down Cheesecakes

1 can (20 oz) pineapple slices in juice, drained — I cut them to fit the muffin cups. Each bite gives that tropical pop.

12 maraschino cherries, drained and halved — They nest in the pineapple centers like sweet little jewels.

1/2 cup packed brown sugar — Mixed with butter, this becomes the sticky base that caramelizes under heat.

1/4 cup unsalted butter, melted — Stirred with the sugar to make that classic upside-down glaze.

1 cup graham cracker crumbs — Pressed into the liners for a crumbly, buttery crust that holds everything up.

2 tbsp granulated sugar — Just a little to sweeten the crust. I don’t like it overly sweet.

2 tbsp unsalted butter, melted — This binds the crumbs so they don’t fall apart on first bite.

2 packages (8 oz each) cream cheese, softened — The creamy heart of this mini cheesecake dessert. No shortcuts here.

2/3 cup granulated sugar — This keeps the filling from being too tangy. It’s balanced.

2 large eggs — These help the cheesecake set. I always crack them into a separate bowl first—just in case.

1 tsp vanilla extract — Because without vanilla, it’s just cream cheese pie. And we want full flavor.

4) How to Make Mini Pineapple Upside-Down Cheesecakes

Step 1 — Preheat your oven to 325°F. Line a 12-cup muffin tin with cupcake liners. Trust me, that liner will save your life when it’s time to flip.

Step 2 — Mix 1 cup of graham cracker crumbs with 2 tbsp sugar and 2 tbsp melted butter. Press this into the bottom of each liner to form a sturdy base.

Step 3 — In a separate bowl, stir 1/2 cup brown sugar with 1/4 cup melted butter. Spoon about a teaspoon into each cup, right over the crust.

Step 4 — Place one pineapple piece and a cherry half in each well, pressing gently so they sit snug against the sugar mix.

Step 5 — Beat cream cheese until smooth. Add in 2/3 cup sugar, eggs, and vanilla. Beat again until smooth, no lumps allowed.

Step 6 — Spoon the batter over the pineapple until each liner is nearly full. Don’t overfill—they’ll rise a little.

Step 7 — Bake for 20 to 25 minutes. The centers should barely jiggle. Cool completely, then chill in the fridge for at least two hours.

Step 8 — When ready to serve, gently peel the liners and flip each cheesecake upside down to show off that golden fruit top.

5) Tips for Making Mini Pineapple Upside-Down Cheesecakes

Let your cream cheese soften fully. Cold cream cheese will give you lumps. Lumpy batter is not part of any easy cheesecake dessert I want to eat.

Don’t skip the chilling time. These little guys need to firm up before you serve them or flip them. Trust me, I rushed it once and ended up with a mess.

If you want an even sweeter edge, you can broil the tops for a minute or two after flipping. Just watch them closely, as sugar burns fast. That caramelized edge turns a simple mini cheesecake dessert into a showpiece.

6) Making Mini Pineapple Upside-Down Cheesecakes Ahead of Time

This is where these really shine. I make them the day before I need them. They actually taste better after a full night in the fridge. Everything settles in, and that flavor gets deeper.

You can keep them in the liners until right before serving. I usually place a piece of parchment between each row if I’m stacking them in a container. No sticking that way.

And yes, these are a dream for potlucks and gatherings. I once brought them to a picnic, and not one made it back home. They traveled well and flipped beautifully on site. One of my best fruit dessert recipes easy to love, store, and share.

7) Storing Leftover Mini Pineapple Upside-Down Cheesecakes

They last about four days in the fridge, though I’d be surprised if they make it past day two. Keep them in an airtight container.

If you plan to freeze them, I recommend leaving them right-side up. Freeze them in a single layer first, then stack with parchment between once frozen.

Thaw in the fridge overnight. They won’t be quite as creamy as fresh, but they’ll still taste amazing. It’s one of those individual desserts easy to save for later with just a little care.

8) Try these desserts next!

9) Mini Pineapple Upside-Down Cheesecakes Recipe