Description
These Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of tropical flavors and creamy texture, featuring a sweet coconut crust, caramelized pineapple topping, and a smooth, tangy cheesecake filling. Perfect for individual servings, these cheesecakes balance the sweetness of brown sugar and maraschino cherries with a hint of lemon zest and juice for freshness.
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)
- 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 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 the ingredients are well incorporated. Press this mixture firmly into the bottoms of greased mini cheesecake pans or muffin tins to form the crust base.
- Make the Pineapple Topping: In a small bowl, mix the dark brown sugar and â…› teaspoon kosher salt. Evenly sprinkle this sugar mixture over the coconut crust in each pan. Top each crust with well-drained crushed pineapple, then place a maraschino cherry or your fruit of choice on top of the pineapple. Set aside this prepared base.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar, â…› teaspoon kosher salt, and lemon zest to the cream cheese mixture and blend well. Beat in the large egg, freshly squeezed lemon juice, and pineapple juice until the filling is fully combined, smooth, and free of lumps.
- Assemble and Bake: Pour the cheesecake filling over the pineapple topping in each pan, filling about three-quarters full. Place the pans in the preheated oven and bake for 20-25 minutes, or until the centers are just set and slightly jiggly to the touch.
- Cool and Serve: Allow the cheesecakes to cool to room temperature after baking. Then refrigerate the cheesecakes for at least 2 hours to allow them to fully set. Before serving, carefully loosen the edges with a knife or spatula to remove the mini cheesecakes from the pans cleanly.
Notes
- Ensure the crushed pineapple is well-drained to prevent soggy crusts.
- Using room temperature cream cheese and egg helps create a smooth filling without lumps.
- You can substitute maraschino cherries with blueberries or any preferred fruit for topping.
- Press the crust mixture firmly to create a stable base for the cheesecake layers.
- Do not overbake; the center should remain slightly jiggly when done for a creamy texture.
