Description

These Mini Pineapple Upside-Down Cheesecakes combine a tropical coconut crust, a sweet and tangy pineapple topping, and a creamy lemon-infused cheesecake filling. Perfectly portioned as individual treats, they are baked to a delicate set with a slightly jiggly center, then chilled to create a luscious dessert that balances sweetness and citrus with the rich cream cheese base.

Ingredients

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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 (use half, beaten)

Pineapple Topping

6 tablespoons dark brown sugar, packed (or light brown sugar as a substitute)
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 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 mixture is cohesive. Firmly press this coconut mixture evenly into the bottom of greased mini cheesecake pans or muffin tins to form the crust base.
Make the Pineapple Topping: In a small bowl, stir together the dark brown sugar and kosher salt. Evenly sprinkle this sugar mixture over the prepared coconut crust in each pan. Then, distribute the well-drained crushed pineapple on top of the sugar layer. Place a maraschino cherry or your fruit of choice atop each mini cheesecake to decorate and add flavor. Set aside while you prepare the filling.
Prepare the Cheesecake Filling: Using a mixing bowl, beat the cream cheese until it achieves a smooth, creamy consistency free of lumps. Add the granulated sugar, additional kosher salt, and the zest of 1/4 lemon. Mix well to incorporate these flavorings evenly. Beat in the large egg, followed by the freshly squeezed lemon juice and pineapple juice, blending until the filling is smooth and homogenous.
Assemble and Bake: Carefully pour the prepared cheesecake filling over the pineapple topping in each mini cheesecake pan, filling about three-quarters full to allow room for slight rising. Place the pans in the preheated oven and bake for 20 to 25 minutes, or until the centers are just set but still have a slight jiggle, indicating a creamy texture inside.
Cool and Serve: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours to fully set and chill. Before serving, gently loosen the edges with a knife or spatula to carefully remove each cheesecake from its pan without breaking.

Notes

Ensure the pineapple is well drained to prevent excess moisture which can make the crust soggy.
Using room temperature cream cheese and eggs will help achieve a smooth filling.
You can substitute fruit toppings such as blueberries or other berries instead of cherries for variety.
This recipe yields 8 mini cheesecakes; adjust ingredient quantities proportionally for different yields.
For best texture, avoid overbaking; the centers should remain slightly jiggly when taken out of the oven.
Allowing the cheesecakes to chill thoroughly enhances flavor and texture before serving.