Description

These Mini Pineapple Upside-down Cheesecakes offer a delightful twist on the classic pineapple upside-down cake by combining the rich creaminess of cheesecake with a buttery, caramelized pineapple topping. Perfect for individual servings, they feature a luscious filling, optional shredded coconut for texture, and an eye-catching fruit garnish, making them an impressive yet easy-to-make dessert for any occasion.

Ingredients

Scale

For the Pineapple Topping

1 cup pineapple chunks
3 tablespoons butter
1/4 cup brown sugar
12 maraschino cherries (optional)
1/4 cup shredded coconut (optional for filling)

For the Cheesecake Filling

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For Topping

Assorted fresh fruits (e.g., sliced peaches, strawberries)

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Instructions

Prepare the Pineapple Topping: In a saucepan, melt butter over medium heat. Add brown sugar and pineapple chunks, allowing the mixture to cook and soak up the buttery sweetness for about 5 minutes until slightly caramelized. Remove from heat and let it cool slightly.
Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined. If desired, fold in shredded coconut for added texture.
Assemble Mini Cheesecakes: Spoon the cheesecake filling into muffin tins lined with paper liners or lightly greased. Bake at 325°F (163°C) for approximately 20-25 minutes or until the centers are set but still slightly jiggly. Remove from oven and cool to room temperature before refrigerating for at least 2 hours or until fully chilled.
Add the Pineapple Topping: Once the mini cheesecakes are chilled, carefully spoon the cooled pineapple topping over each cheesecake. Add a maraschino cherry on top of each for a decorative and festive touch if desired.
Garnish with Fresh Fruit: Decorate each mini cheesecake with slices of assorted fresh fruits such as peaches and strawberries to add bright color and fresh flavor.
Serve and Enjoy: Serve these mini pineapple upside-down cheesecakes chilled. They make perfect individual desserts for parties or special occasions.

Notes

Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
Do not overbake the cheesecakes; the centers should be slightly jiggly to avoid dryness.
You can substitute maraschino cherries with fresh cherries or omit them entirely based on preference.
For an extra tropical flavor, sprinkle shredded coconut inside the cheesecake filling and on top.
Refrigerate cheesecakes for at least 2 hours to ensure proper setting before adding toppings.