Mini Pineapple Upside Down Cheesecakes (Print-Friendly Version)

Individual cheesecakes with brown sugar pineapple topping over creamy filling and vanilla cookie crust.

# What You'll Need:

→ Pineapple Topping

01 - 60 g unsalted butter, melted
02 - 65 g light brown sugar, packed
03 - 6 pineapple rings (fresh or canned), cut into quarters
04 - 6 maraschino cherries (optional, for decoration)

→ Crust

05 - 90 g vanilla wafer crumbs (approximately 20 wafers)
06 - 25 g granulated sugar
07 - 45 g unsalted butter, melted

→ Cheesecake Filling

08 - 450 g cream cheese, softened
09 - 100 g granulated sugar
10 - 2 large eggs
11 - 5 ml vanilla extract
12 - 30 g sour cream
13 - Pinch of salt

# How to Make It:

01 - Preheat oven to 160°C. Line a 12-cup muffin pan with paper liners or grease well with nonstick baking spray.
02 - Combine melted butter and brown sugar in a small bowl. Spoon 1 teaspoon of the mixture into the bottom of each muffin cavity. Arrange two pineapple pieces in each cup to form a fan, then place a maraschino cherry in the centre if desired.
03 - In a mixing bowl, blend vanilla wafer crumbs, granulated sugar, and melted butter until evenly moistened. Spoon 1 tablespoon of the crumb mixture over the pineapple layer in each cup and press gently to form a compact base.
04 - Place the cream cheese in a large bowl and beat until smooth and fluffy. Add granulated sugar and mix until incorporated. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and a pinch of salt until creamy.
05 - Spoon or scoop the cheesecake filling onto the prepared crusts, filling nearly to the top. Smooth surfaces if needed. Bake for 20–22 minutes or until centres are set but still slightly jiggly.
06 - Let cheesecakes cool in the pan for 10 minutes. Transfer to a wire rack and cool completely, then refrigerate for at least 3 hours or until firm.
07 - Carefully remove paper liners or run a knife around the edges to loosen. Invert each cheesecake onto a plate so the pineapple topping is on top. Serve chilled or at room temperature.

# Additional Tips:

01 - Allow cream cheese to come to room temperature for a perfectly smooth filling.
02 - For a gluten-free version, substitute gluten-free cookies for the crust.
03 - Avoid overbaking; the centre should retain a gentle jiggle for optimal texture.

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