A delightful marriage of the classic pineapple upside-down cake and creamy cheesecake—scaled down into single-serve treats. Each mini cake begins with a caramel-glazed pineapple bite, sits on a buttery graham-cracker base, and is topped with velvety cheesecake that bakes perfectly in a standard muffin pan. These impressive little desserts chill beautifully, making them an ideal make-ahead finale for summer barbecues, showers, or week-night indulgence.

Why You’ll Love This Recipe

Individual portions—no slicing or messy plating.
Classic tropical flavour balanced by rich, tangy cheesecake.
Straightforward steps with standard kitchen equipment.
Make-ahead friendly; flavour improves after chilling overnight.
Easily customised for gluten-free or extra-tropical twists (see “Variations”).

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pineapple chunks, well-drained — 12 pieces
Caramel sauce — 6 teaspoons
Granulated sugar — 1 tablespoon, for sprinkling
Graham-cracker crumbs — 1 cup
Unsalted butter, melted — 3 tablespoons
Cream cheese, softened — 12 oz
Granulated sugar — ⅓ cup
Large eggs, room temperature — 2
Vanilla extract — 1 teaspoon

Directions

Prepare oven and pan: Heat oven to 325 °F (163 °C). Line a 12-cup muffin pan with paper liners.
Pineapple layer: Spoon ½ tsp caramel into each liner. Place one pineapple chunk cut-side down on the caramel. Sprinkle a small pinch of sugar over each.
Crust: Stir graham-cracker crumbs and melted butter until evenly moistened. Press about 1 Tbsp of the mixture firmly on top of the pineapple in each cup.
Cheesecake batter: Beat cream cheese and ⅓ cup sugar on medium speed until smooth (2–3 min). Blend in eggs one at a time, scraping the bowl as needed. Stir in vanilla. Avoid over-mixing.
Fill and bake: Divide batter among the cups, filling almost to the top. Bake 18–22 min, until centres are set but still slightly wobbly.
Cool and chill: Cool in the pan 15–20 min, then transfer to a rack to reach room temperature. Refrigerate at least 2 hours (overnight preferred).
Serve: Gently peel off the liners, invert onto plates, and garnish as desired (a cherry, caramel drizzle, or toasted coconut).

Servings and Timing

Yield: 12 mini cheesecakes
Prep time: 25 minutes
Bake time: 18–22 minutes
Chill time: minimum 2 hours
Total time: about 3 hours (mostly unattended)

Variations

Cherry-topped classic: Nestle a maraschino cherry in the pineapple centre before adding cheesecake batter.
Gluten-free option: Substitute certified gluten-free graham crackers for the crust.
Tropical swap: Replace pineapple with diced mango or peach.
Coconut crunch: Mix 1 Tbsp shredded coconut into the crust for extra flavour.
Ultra-creamy: Fold 1–2 Tbsp sour cream into the cheesecake batter for added silkiness.

Storage/Reheating

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Freeze on a tray until solid, then transfer to a freezer-safe box for up to 1 month. Thaw overnight in the refrigerator.
Reheating: Not recommended; these are best served chilled. For a slightly warmer profile, let sit at room temperature for 10 minutes before serving.

FAQs

1. Can I use fresh pineapple?

Yes. Dice, pat dry, and proceed; excess juice can soften the crust.

2. How do I know the cheesecakes are baked through?

The centres should be set with a gentle jiggle; they firm as they cool.

3. May I make them a day ahead?

Absolutely—overnight chilling improves both texture and flavour.

4. Any tips for removing liners cleanly?

Ensure they are fully chilled, then peel slowly; greasing the liners lightly before filling also helps.

5. Can I double the recipe?

Yes. Use two muffin pans and rotate them halfway through baking for even heat.

6. What if I don’t have caramel sauce?

Stir 1 Tbsp butter with 2 Tbsp brown sugar until melted; use ½ tsp per cup as a quick substitute.

7. Can I bake without paper liners?

Use well-greased silicone muffin moulds and allow complete cooling before inverting.

8. How long can they sit out at room temperature?

No more than 2 hours total; cheesecake is perishable.

9. Is low-fat cream cheese acceptable?

Full-fat yields the best structure and flavour; reduced-fat versions may be softer and require longer chilling.

10. How do I add a coconut-macaroon crust?

Press a thin layer of pre-baked and cooled coconut macaroons into each cup instead of the graham crust, then follow the recipe as written.

Conclusion

Mini Pineapple Upside-Down Cheesecake Cakes blend tropical fruit, silky cheesecake, and buttery crust in elegant individual portions. With simple steps, make-ahead convenience, and endless customisation options, they are poised to become a go-to dessert for gatherings large or small. Serve chilled, share generously, and savour a taste of sunshine in every bite.