Description
These Mini Pineapple Upside-Down Cheesecakes combine a tropical pineapple topping with a creamy cheesecake filling on a sweet coconut crust. Perfectly portioned for individual servings, these delightful treats feature layers of caramelized pineapple, maraschino cherries, and a luscious, tangy cheesecake baked to perfection and chilled for a refreshing dessert.
Ingredients
Scale
Crust
- 3.5 oz sweetened flaked coconut
- 2.4 oz sweetened condensed milk (scant 1/4 cup)
- ÂĽ teaspoon vanilla extract
- Pinch of kosher salt
- 1 egg white (only half will be used)
Pineapple Topping
- 6 tablespoons dark brown sugar, packed (light brown sugar can be substituted)
- â…› teaspoon kosher salt
- 8 tablespoons crushed pineapple, drained well
- 4 maraschino cherries (or a few blueberries or fruit of choice per ramekin)
Cheesecake Filling
- 1 (8 oz) block cream cheese, at room temperature
- 2.5 oz granulated sugar (adjust between 2–3 oz to taste)
- â…› teaspoon kosher salt
- Zest of 1/4 lemon
- 1 large egg, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon pineapple juice (from the can)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the sweetened flaked coconut, sweetened condensed milk, vanilla extract, a pinch of kosher salt, and half of the beaten egg white (beat whole egg white and use half). Mix until everything is thoroughly combined. Firmly press this mixture into the bottoms of greased mini cheesecake pans or muffin tins to form an even crust layer.
- Make the Pineapple Topping: In a small bowl, stir together the packed dark brown sugar and â…› teaspoon kosher salt. Evenly sprinkle this sugar mixture over the pressed coconut crusts in each pan. Next, top each with crushed pineapple that has been well drained. Finally, place one maraschino cherry or your preferred fruit on top of the pineapple in each ramekin. Set aside while preparing the filling.
- Prepare the Cheesecake Filling: Using a mixing bowl, beat the cream cheese until it is smooth and creamy. Gradually add granulated sugar, kosher salt, and lemon zest, continuing to mix well after each addition. Beat in the egg, followed by the freshly squeezed lemon juice and pineapple juice until the mixture is fully combined, smooth, and creamy without any lumps.
- Assemble and Bake: Pour the prepared cheesecake filling over the pineapple topping in each mini pan, filling each about three-quarters full to allow room for gentle rising. Place the pans in the preheated oven and bake for 20 to 25 minutes, or until the centers are just set but still slightly jiggly when gently shaken.
- Cool and Serve: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours to fully set and chill. Before serving, carefully loosen the edges with a knife or small spatula to remove them cleanly from the pans. Serve chilled for best flavor and texture.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the topping.
- Use room temperature cream cheese and egg for a smooth filling consistency.
- Adjust sugar in the filling to taste, especially if your pineapple is very sweet.
- These mini cheesecakes are best served chilled and can be stored refrigerated for up to 3 days.
- Fruit substitutions like blueberries or fresh cherries work well if maraschino cherries are unavailable.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
