Let Me Tell You About These Cheesecakes...
Okay, so. You'll laugh, but the first time I made these mini pineapple upside-down cheesecakes I accidentally dumped the crushed pineapple all over the counter instead of in the bowl (classic me). This was last spring, and I guess my mind was already on the picnic, ha! But you know, sometimes a bit of mess is just a sign that something good's about to happen in the kitchen. I grew up with that classic old-school pineapple upside-down cake (you know, the one your gran probably made in a giant skillet), but these are the cheesecake version, and trust me, they're kind of cuter. Plus, everyone gets their own—which is way less fighting over who gets the cherry in the middle.
Also, I have to admit, I started making these when I wanted something show-off-y for a potluck but didn't have the patience for a full-sized cheesecake. Turns out, everyone's a sucker for mini things (I mean, aren't we all?).
Why You’ll Love This
- I make these whenever the crew comes over for Sunday lunch—mainly because they're just so easy to pass around. No messy slicing. (My sister calls dibs on two, so make a double batch if you have family like that.)
- My daughter says they're like little sunshines you can eat. Not my line but, pretty accurate! And you get just the right hit of bright pineapple and creamy cheesecake.
- If you ever struggled to get the topping off a cake without it sticking everywhere—yep, these solve that mess. Probably still a bit sticky, but hey, it’s part of the fun.
- Also, these bake way faster than a big cheesecake. Like, so much less kitchen-watching—I can actually just have a coffee and not stress.
What You’ll Need (And What I Swap)
- 12 whole maraschino cherries (My gran always swore by the bright red ones, but you can use the natural kind if you’re feeling fancy... or just skip 'em, honestly.)
- About ¾ cup crushed pineapple (I mostly use canned, but if you’ve got fresh pineapple, go wild. It’s just more work.)
- 3 tablespoons brown sugar
- 2 tablespoons butter, melted (Full disclosure: I’ve tried coconut oil in a pinch. Didn’t hate it, but butter’s better.)
- 6 graham crackers, finely crushed (That’s about ¾ cup crumbs. I once used plain digestive biscuits instead, totally fine.)
- 3 tablespoons sugar for the crust
- Another 2 tablespoons butter, melted
- 8 oz cream cheese, softened (Sometimes I mix in a bit of Greek yogurt if I’m short on cream cheese—it’s a little less decadent, but still tasty.)
- ¼ cup sugar for the filling (could use a tad less if your pineapple is super sweet)
- 1 egg (room temp is ideal, but I usually forget)
- 1 teaspoon vanilla extract (or a little more if you love it)
How I Actually Put These Together
- First, preheat your oven to 325°F (or about 160°C if like me, you sometimes forget the conversion). Line a 12-cup muffin tin with liners. Don’t skip the grease—a little baking spray helps everything pop out nicely later.
- Mix the brown sugar and 2 tablespoon melted butter and spoon it into the bottom of each cup. I kind of just eyeball it—maybe about a teaspoon per cup. Then scoop a little pile of crushed pineapple over that, and stick a maraschino cherry right in the middle. It’ll look cute even before baking (and don't stress if a little juice leaks out, it’s all good).
- For the crust, combine your graham cracker crumbs, 3 tablespoon of sugar and the other 2 tablespoon of melted butter. Stir it up until it’s like damp sand. Press a spoonful over the pineapple layer in each cup—don't worry if you get a bit messy, it sorts itself out in the oven.
- Cheesecake time! Whip the cream cheese (and Greek yogurt if you’re substituting) until creamy. Blend in the sugar, egg, and vanilla. No need to go wild, just mix until smooth (I usually taste a smidge here—perks of being the cook.)
- Dollop the cheese mix over your crusts as evenly as you can (but don’t sweat it if they’re a bit uneven; mine always are!). Gently tap the pan on the counter to settle them.
- Bake for 18-22 minutes—until the centers are just barely set. They'll still be a bit wobbly, but that’s exactly right. Take them out (that’s where my dog always gets interested). Let cool in the tin for 10-ish minutes, then chill in the fridge at least an hour (if you can wait—I rarely do).
- To serve, flip out the minis (careful, there might be some juice—gotta love baking surprises!) and peel off the paper. If any stick, run a butter knife around the edges. Done! Probably eat one immediately.
Some Extra Notes (From Messy Experience)
- If you forget to soften the cream cheese, warm it for a few seconds in the microwave—just don’t nuke it into a puddle (I’ve done this...)
- The pineapple usually has a bit of liquid even if you drain it—just use your hands to gently squeeze some out. Not all of it, though, you want them juicy.
- Liners stick less than you’d think, but sometimes the fruit tries to hold on for dear life. Peeling the cheesecakes while still a bit cold works best.
- I think they actually taste a little better the next day—the flavors fix themselves up overnight. But they're dangerous left alone overnight, as I'm never very good at resisting a second helping.
Variations I’ve (Mostly) Tested
- Tried with diced mango instead of pineapple—tasty, but not quite as zingy. Maybe too sweet?
- Used crushed ginger snaps for the crust once. Unexpected, but so good. Actually, maybe my favorite.
- Saw someone use fresh cherries on Instagram. Might need to try myself—but I suspect it could get messy.
- Don’t try with canned peaches. It just turns to mush. Trust me.
What You’ll Want Equipment-Wise
- Muffin pan (12-cup), but you could use silicone muffin liners on a baking tray if you don’t have a full tin. Not ideal but hey, it works in a pinch.
- Mixing bowls (old salad bowls, for me! They're fine)
- Electric mixer (but I’ve beaten it by hand with a fork—it’s a workout, but doable if you like living dangerously)
- Spatula or big spoon
How to Store Mini Cheesecakes (If You’ve Got Leftovers...hmm)
Technically, you should keep these in an airtight box in the fridge, and they’ll last about 3 days. But honestly—in my flat, they vanish by the next morning. Maybe hide one at the back for yourself (just in case!). Oh! You can also freeze them, though the texture’s a tad frostier after. Worth it if you need make-ahead treats; they defrost on the countertop in 30ish minutes.
Serving: My Little Ritual
This is going to sound very British, but I love mine with a good mug of tea. My cousin Cheryl swears by coffee though, and she also adds a scoop of vanilla ice cream on top (no complaints from me). For parties, I put out a whole plate of these little cheesecakes and just let everyone grab—less formal, more fun, you know?
Pro Tips (aka, Lessons From My Past Mistakes)
- I once tried to rush the chilling step and unmolded them too early. Total collapse. So, seriously—let them cool properly!
- Don’t overbake—if they start cracking, you’ve gone too far. It’s honestly better to take them out a little jiggly; they finish setting as they cool.
- If the crust mix seems sandy and dry, just add another splash of butter. Actually, better a little too much than too little here.
- And try not to eat all the cherries before assembly. (Guilty as charged...)
FAQ – Real Questions I've Gotten
- Can I make these ahead of time?
- Totally—done it lots. In fact, the flavor gets better if you chill overnight. Just keep them covered so they don't pick up stray fridge smells!
- Help, I only have fresh pineapple—will that work?
- Yep, just dice it teeny-tiny or crush it with a fork. Might be a bit tangier than canned, which I like. Maybe drain off some juice or else it gets drippy.
- No graham crackers here—what do I do?
- Use digestive biscuits, vanilla wafers, gingersnaps, even shortbread. Heck, I once blitzed up some oats, which worked but was, I don’t know, a bit too wholesome for my dessert mood.
- How do I get them out without breaking the topping?
- Let them cool, then use a butter knife or offset spatula gently around the edge. Peel away the liner while they're cold. If a cherry comes unstuck, just pick it up and plop it back on—no drama!
- Where can I find good maraschino cherries?
- I usually get mine here (Bon Appetit maraschino cherry guide) or check your store's cocktail garnish section. Don’t overthink it.
- Can I double recipe for a crowd?
- Uh, yes. But use two pans or bake in batches. Also, you’ll want to prep ahead, or else you'll be up all night spooning filling.
- Got a video tutorial?
- Not yet! (But if you want more on the technique, Sally’s Baking Addiction has a great little cheesecake video. Different flavors, but same vibe.)
Honestly, there’s a thousand ways to riff on this recipe—add coconut, toss in some lime zest, whatever calls your name. But as much as I tinker, this is the one my friends always beg for. It's just a little retro, a little new-school, and very much a celebration in a cupcake liner.
Let me know if you try it, or if you have your own spin! Now, where'd I leave my spatula...
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 1 can (20 oz) pineapple rings, drained and cut into small pieces
- 12 maraschino cherries
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
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2In a bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon of mixture into the bottom of each muffin cup.
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3Sprinkle about 2 teaspoons of brown sugar into each cup, then add pineapple pieces and a maraschino cherry in the center.
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4In another bowl, beat cream cheese with granulated sugar until smooth. Add the egg and vanilla extract; mix well.
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5Spoon the cream cheese mixture evenly over the pineapple in each cup. Bake for 22-25 minutes until the centers are set.
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6Cool completely. Carefully invert the cheesecakes before serving to reveal the pineapple upside-down topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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