Description
These Mini Pineapple Upside-Down Cheesecakes combine a tropical coconut crust with a sweet pineapple topping and creamy lemon-infused cheesecake filling. Perfectly portioned for individual servings, these delightful treats offer a luscious blend of tangy and sweet flavors, baked to silky perfection and chilled for a refreshing finish.
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 mixing bowl, combine the sweetened flaked coconut, sweetened condensed milk, vanilla extract, a pinch of kosher salt, and half of the beaten egg white. Stir thoroughly until the mixture is well combined. Press this mixture firmly into the bottom of greased mini cheesecake pans or muffin tins to form the crust base.
- Make the Pineapple Topping: In a small bowl, blend the dark brown sugar with â…› teaspoon kosher salt. Evenly sprinkle this sugar mixture atop the pressed crust in each pan. Then, layer each with the drained crushed pineapple, followed by placing a maraschino cherry or your choice of fruit on top. Set the pans aside as you move to the next step.
- Prepare the Cheesecake Filling: Using a mixer, beat the cream cheese until smooth and creamy. Add the granulated sugar, â…› teaspoon kosher salt, and lemon zest, mixing well to combine all ingredients. Next, beat in the egg, freshly squeezed lemon juice, and pineapple juice until the batter is smooth and homogenous.
- Assemble and Bake: Pour the prepared cheesecake filling carefully over the pineapple topping in each pan, filling them about three-quarters full. Place the pans in the preheated oven and bake for 20 to 25 minutes or until the centers are set but still slightly jiggly to the touch.
- Cool and Serve: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate them for at least 2 hours to set properly. Before serving, gently loosen the edges of each cheesecake to remove from the pans cleanly. Enjoy your mini pineapple upside-down cheesecakes chilled.
Notes
- Ensure the pineapple is well drained to avoid a soggy crust.
- Using room temperature ingredients like cream cheese and egg helps achieve a smooth batter.
- You can substitute maraschino cherries with blueberries or other fresh fruits for variation.
- The cheesecakes are best enjoyed after chilling in the refrigerator for proper setting.
- Adjust the sugar in the filling to your taste preference if you prefer it less sweet.
