Description

These Mini Pineapple Upside-Down Cheesecakes combine the tropical flavors of sweet pineapple and coconut with a creamy, tangy cheesecake filling, all baked in individual servings. The crust is made from sweetened coconut and condensed milk, topped with a brown sugar pineapple layer and cherries for a delightful presentation. Perfect for a decadent dessert that serves eight.

Ingredients

Scale

Crust

3.5 oz sweetened flaked coconut
2.4 oz sweetened condensed milk (scant 1/4 cup)
¼ 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)
⅛ 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)
⅛ 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)

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, vanilla extract, a pinch of kosher salt, and half of the beaten egg white. Mix thoroughly until well combined. Firmly press this mixture into the bottoms of greased mini cheesecake pans or muffin tins to form the crust.
Make the Pineapple Topping: In a small bowl, mix together the dark brown sugar and ⅛ teaspoon kosher salt. Evenly sprinkle this sugar mixture over the coconut crust layer. Then top each with crushed pineapple, making sure to drain it well first. Finally, place a maraschino cherry or your preferred fruit on top of each pineapple layer. Set this aside for assembling.
Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, ⅛ teaspoon kosher salt, and lemon zest, mixing well to incorporate. Then beat in the egg, freshly squeezed lemon juice, and pineapple juice until the filling is fully combined and smooth without lumps.
Assemble and Bake: Pour the cheesecake filling evenly over the pineapple topping in each pan, filling the pans about three-quarters full. Bake in the preheated oven for 20 to 25 minutes, or until the centers are just set and slightly jiggly to the touch, indicating they are cooked but creamy.
Cool and Serve: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to set completely and enhance flavors. Before serving, carefully loosen the edges of the cheesecakes from the pans for easy removal.

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 without lumps.
You can substitute light brown sugar for dark brown sugar if preferred.
Fruit toppings can be varied as desired – blueberries or fresh fruit can be used instead of cherries.
For easier removal, consider using silicone muffin pans or greasing pans generously.
Refrigeration is key for best texture and flavor development.