Description

These Mini Pineapple Upside-down Cheesecakes offer a delightful twist on the classic dessert by combining caramelized pineapple topping with rich, creamy cheesecake in individual servings. Perfectly portioned and topped with optional maraschino cherries, shredded coconut, or various fresh fruits, these mini treats are ideal for gatherings or a special occasion dessert.

Ingredients

Topping Ingredients

1 cup pineapple chunks
2 tablespoons butter
3 tablespoons sugar
12 maraschino cherries (optional)

Cheesecake Filling

Cheesecake base (prepared or homemade batter)
1/4 cup shredded coconut (optional for filling)

Topping Options

Fresh fruits such as peaches, strawberries (for topping)

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Instructions

Caramelize Topping: In a saucepan, melt butter with sugar over medium heat, then add pineapple chunks, allowing the mixture to soak up the buttery, sugary base and become slightly caramelized for 5 minutes.
Cool Topping: Remove the saucepan from heat and let the pineapple topping cool slightly to set.
Assemble Cheesecakes: After the mini cheesecakes have chilled and set completely, carefully spoon the slightly cooled pineapple topping over each individual cheesecake portion.
Add Decorative Touch: Optionally, place a maraschino cherry on top of each mini cheesecake for a festive and colorful presentation. You may also add shredded coconut or fresh fruits like peaches and strawberries as desired.

Notes

Make sure the pineapple topping has cooled a bit before adding to the cheesecake to avoid melting the cheesecake.
Chill the cheesecakes thoroughly for best texture before adding the topping.
Shredded coconut in the filling adds texture and complements the tropical theme but is optional.
Use fresh fruits as toppings for added freshness and color.
These cheesecakes can be stored in the refrigerator for up to 3 days.