Name: Mini Pineapple Upside-Down Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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); 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); 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)

Description

Delightfully rich mini cheesecakes topped with caramelized pineapple and cherries, all resting on a coconut-infused crust. A tropical twist on a classic dessert that’s perfect for parties or anytime you want a sweet treat.

Ingredients

Scale

For the 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)

For the 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)

For the 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 oven to 350°F (175°C). In a bowl, combine coconut, sweetened condensed milk, vanilla extract, kosher salt, and half of the egg white (beat the whole egg white and use half). Mix until well combined. Press the mixture firmly into the bottoms of greased mini cheesecake pans or muffin tins.
Make the Pineapple Topping:
In a small bowl, mix brown sugar and kosher salt. Evenly sprinkle the sugar mixture over the crust. Top each with crushed pineapple and place a cherry or preferred fruit on top. Set aside.
Prepare the Cheesecake Filling:
In a mixing bowl, beat cream cheese until smooth. Add sugar, salt, and lemon zest, and mix well. Beat in the egg, lemon juice, and pineapple juice until combined and smooth.
Assemble and Bake:
Pour the cheesecake filling over the pineapple topping in each pan, filling about ¾ full. Bake for 20-25 minutes or until the centers are just set and slightly jiggly.
Cool and Serve:
Allow cheesecakes to cool to room temperature, then refrigerate for at least 2 hours before serving. Carefully loosen the edges before removing from pans.

Notes

Use fresh lemon zest for the best flavor.
Drain pineapple well to avoid excess moisture in topping.
For easy removal, line muffin tins with cupcake liners or lightly grease pans.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American