Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of caramelized pineapple with the creamy richness of cheesecake, all nestled atop a crunchy coconut crust. These individual-sized treats are perfect for parties, showers, or any occasion that calls for a fun and elegant dessert bite. The crust, made with sweetened flaked coconut and condensed milk, offers a chewy, sweet base that perfectly complements the tangy and smooth cheesecake layer. Topped with a luscious pineapple topping featuring brown sugar and maraschino cherries (or your favorite fruit), these mini cheesecakes are a delightful twist on a classic dessert.

What makes these cheesecakes special is their perfect balance of flavors and textures: the caramelized pineapple topping adds a buttery sweetness, the cheesecake filling is creamy and slightly tart with lemon and pineapple juices, and the coconut crust provides a tropical crunch. Despite their gourmet appearance, they’re surprisingly simple to make and can be prepared ahead of time, making them a stress-free dessert option. Whether you’re serving them at a shower, holiday, or casual gathering, these mini cheesecakes are sure to impress your guests with their taste and presentation.

Why You’ll Love This Recipe

Tropical Twist

The caramelized pineapple and coconut crust give this cheesecake a refreshing island flavor.

Perfectly Portion-Controlled

Mini-sized for easy serving and portion control at gatherings or parties.

Creamy and Tangy Filling

The cheesecake layer is rich and smooth with a hint of lemon and pineapple.

Easy to Make Ahead

Can be prepared in advance, perfect for entertaining.

Impressive Presentation

Individual servings topped with cherries or berries make for a beautiful dessert display.

Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.

Oil Dispenser

Buy Now →

Air Fryer+ Rotisserie

Buy Now →

Chopper & Spiralizer

Buy Now →

Ingredients

For the Crust

Sweetened flaked coconut
Sweetened condensed milk
Vanilla extract
Kosher salt
Egg white

For the Pineapple Topping

Dark brown sugar
Kosher salt
Crushed pineapple (drained)
Maraschino cherries or fruit of choice

For the Cheesecake Filling

Cream cheese (room temperature)
Granulated sugar
Kosher salt
Lemon zest
Large egg (room temperature)
Freshly squeezed lemon juice
Pineapple juice (from the can)

Variations

Fruit Options

Swap maraschino cherries for blueberries, raspberries, or fresh pineapple chunks.

Crust Substitute

Use graham cracker crumbs or finely chopped nuts instead of coconut.

Flavor Enhancements

Add a teaspoon of rum extract or coconut extract to the cheesecake filling for extra tropical flavor.

Vegan Version

Use dairy-free cream cheese and a flax egg in place of the egg white and egg.

Mini Bundt Cakes

Try baking this recipe in mini bundt pans for a different shape and presentation.

How to Make the Recipe

Step 1

Preheat the oven and prepare your mini cheesecake tins or ramekins by lightly greasing them.

Step 2

Mix the crust ingredients—sweetened flaked coconut, condensed milk, vanilla extract, kosher salt, and half the beaten egg white—until combined. Press this mixture firmly into the bottom of each ramekin.

Step 3

In a small bowl, combine the dark brown sugar and kosher salt for the pineapple topping. Sprinkle this mixture evenly over the crust.

Step 4

Drain crushed pineapple thoroughly and spoon a tablespoon over the sugar layer in each ramekin. Add a maraschino cherry or your choice of fruit on top of the pineapple.

Step 5

In a separate bowl, beat the cream cheese until smooth. Add granulated sugar, kosher salt, and lemon zest, mixing until well combined.

Step 6

Add the egg, lemon juice, and pineapple juice to the cream cheese mixture, beating until smooth and creamy.

Step 7

Pour the cheesecake filling evenly over the pineapple topping in each ramekin, smoothing the tops.

Step 8

Bake in a water bath or according to your oven’s temperature for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Step 9

Allow cheesecakes to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

Tips for Making the Recipe

Make sure cream cheese and egg are at room temperature to avoid lumps.
Drain pineapple well to prevent soggy crusts.
Use a water bath during baking to prevent cracks in the cheesecake.
Press crust firmly into ramekins to avoid crumbling.
Chill cheesecakes thoroughly for best texture and flavor.

How to Serve

Serve these mini cheesecakes chilled straight from the refrigerator. Garnish with extra fresh fruit, a sprig of mint, or a drizzle of caramel sauce for an elegant presentation. Perfect as individual dessert portions for showers, dinner parties, or festive gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap each cheesecake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Reheating

No reheating needed—serve chilled or at room temperature for best taste.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, but drain fresh pineapple well to avoid excess moisture.

2. How do I prevent cracks in the cheesecake?

Bake in a water bath and avoid overbaking.

3. Can I make this recipe dairy-free?

Yes, use vegan cream cheese and substitutes for egg.

4. Can I prepare these without individual ramekins?

You can bake in a larger pan, but mini servings are recommended for presentation.

5. How long does the cheesecake need to chill?

At least 2 hours, but overnight chilling is ideal.

6. Can I use a different fruit topping?

Absolutely—berries, mango, or peaches work well.

7. Is sweetened condensed milk necessary for the crust?

Yes, it helps bind the coconut and adds sweetness.

8. Can I double this recipe?

Yes, just adjust baking time if using larger pans.

9. What if I don’t have maraschino cherries?

Use fresh berries or small fruit pieces instead.

10. How do I know when the cheesecake is done?

The edges should be set, and the center slightly jiggly.

Conclusion

Mini Pineapple Upside-Down Cheesecakes offer a delightful blend of tropical flavors and creamy cheesecake in a perfect bite-sized dessert. With a crunchy coconut crust, luscious pineapple topping, and smooth lemon-infused filling, these cheesecakes are ideal for any occasion. Their beautiful presentation and easy make-ahead nature make them a favorite choice for parties, showers, or simply treating yourself. Enjoy a taste of the islands with every creamy, sweet bite.