The Best Mini Pineapple Upside-Down Cheesecakes for Entertaining

These Mini Pineapple Upside-Down Cheesecakes are everything you love about the classic dessert—sweet, tangy, and creamy—with a refreshing twist and portion-controlled size. Made with lighter ingredients and simple steps, they deliver the perfect balance of indulgence and mindfulness. Whether you’re entertaining guests or treating yourself, these bite-sized delights will hit the spot without overdoing it.

Why You’ll Love This Recipe

Tropical Flavor in Every Bite – Pineapple and cherry add juicy, fruity brightness.
Built-In Portion Control – Mini size makes serving and tracking simple.
Lighter Ingredients – Made with reduced-fat options for a more balanced treat.
Make-Ahead Friendly – Perfect for parties or easy weeknight desserts.

Ingredients

• 1 can (20 oz) pineapple slices in juice, drained and cut into small pieces
• 12 maraschino cherries, halved
• 4 oz reduced-fat cream cheese (softened)
• 1 cup nonfat plain Greek yogurt
• 1 large egg
• 1/4 cup granulated sweetener (erythritol or preferred sugar substitute)
• 1 tsp vanilla extract
• 1/3 cup graham cracker crumbs
• 1 tbsp light butter or margarine, melted
• Pinch of salt
• Nonstick cooking spray

Instructions

Prep the Oven & Pan
Preheat oven to 325°F (160°C). Line a standard muffin tin with 12 paper liners and lightly spray with nonstick cooking spray.

Make the Crust
In a small bowl, mix graham cracker crumbs, melted butter, and a pinch of salt. Divide evenly among the muffin cups (about 1 tsp each), pressing firmly to form a crust.

Add the Fruit Layer
Place a small spoonful of pineapple chunks over the crusts. Add a halved cherry to the center of each for that classic upside-down look.

Mix the Cheesecake Filling
In a medium bowl, beat cream cheese until smooth. Add yogurt, egg, sweetener, and vanilla extract. Mix until fully combined and creamy.

Fill & Bake
Spoon the cheesecake mixture over the fruit in each cup, filling just below the rim. Bake for 20–25 minutes, or until centers are set and slightly firm to the touch.

6Chill & Serve
Cool completely, then refrigerate for at least 2 hours before serving. Gently peel away the liners to reveal the layered look. Serve chilled.

Nutritional Information (Per Mini Cheesecake, Approximate)

Calories: 95
Carbs: 10g
Fat: 3g
Protein: 6g
Fiber: 0g
(Low in sugar and easy to fit into your daily goals.)

Tips for Success

• Drain Well: Pat the pineapple chunks dry to prevent sogginess.
• Make Ahead: These hold up well in the fridge for 3–4 days, making them perfect for meal prep.
• Go Gluten-Free: Swap in gluten-free graham crackers if needed.
• Sweetener Swap: Use a natural sweetener like stevia or monk fruit for a more wholesome option.

Why This Recipe Works

These mini cheesecakes combine creamy texture, tangy fruit, and a hint of crunch—all with a tropical flair. The small size keeps portions in check, and the lighter ingredient swaps help you stay aligned with your goals without sacrificing dessert. Easy to make and impossible to resist.

Mini Pineapple Upside-Down Cheesecakes are a joyful, refreshing treat that’s as beautiful as it is balanced. With tropical flavors, creamy indulgence, and smart ingredients, they’re perfect for guilt-free enjoyment—whether you’re celebrating something special or just craving a sweet bite of sunshine.