Golden Pineapple Cheesecake Bites – Sweet & Tropical

by
Pineapple Cheesecake Bites

Why You’ll Love This Recipe

These Golden Pineapple Upside-Down Cheesecake Bites are the perfect tropical twist on a classic dessert — mini, creamy, sweet, and perfectly portioned. With a buttery pineapple topping, a velvety cheesecake center, and a golden crust, every bite brings the flavors of summer in a light, irresistible treat. Whether you’re hosting a party or just want a portion-controlled indulgence, these cheesecake bites are sunshine in a bite-sized dessert.

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sweetener or brown sugar substitute
  • 4 tbsp melted butter

For the pineapple topping:

  • 1/2 cup finely chopped pineapple (fresh or canned, drained)
  • 2 tbsp pineapple juice
  • 2 tbsp light brown sugar or substitute
  • 1 tbsp butter

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sweetener
  • 1 egg
  • 1 tsp vanilla extract
  • Pinch of salt

Directions

  1. Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sweetener until combined. Press about 1 tsp into each mini muffin cup.
  3. In a small pan, melt butter with pineapple, pineapple juice, and brown sweetener. Cook over medium heat for 3–4 minutes until slightly caramelized. Remove from heat and cool.
  4. Place a small spoonful of the pineapple mixture over the crusts in each cup.
  5. In a separate bowl, beat cream cheese until smooth. Add sweetener, egg, vanilla, and salt. Mix until creamy and fully combined.
  6. Spoon the cheesecake mixture over the pineapple layer, filling nearly to the top.
  7. Bake for 15–18 minutes, or until set. Cool completely in the pan, then refrigerate for at least 2 hours.
  8. Serve chilled and enjoy!

Servings and Timing

  • Servings: 12 mini cheesecake bites
  • Prep Time: 15 minutes
  • Cook Time: 15–18 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 35 minutes

Variations

  • Use crushed pecans or coconut flakes in the crust for extra texture
  • Add a cherry in the center of each pineapple layer for a retro touch
  • Use a low-carb crust (almond flour + butter) for keto-friendly version
  • Swap pineapple with mango or peach for seasonal flavor changes
  • Add a bit of lemon zest to the filling for a bright citrus note

Storage and Reheating

  • Store in an airtight container in the refrigerator for up to 4 days
  • Can be frozen for up to 1 month (wrap individually)
  • Thaw overnight in the fridge before serving
  • Best served cold — no reheating necessary

FAQs

Can I use canned pineapple?
Yes — just be sure to drain it well to avoid extra moisture in the topping.

Can I make these ahead of time?
Absolutely! They store beautifully and are great for parties and prep-ahead treats.

Are these overly sweet?
Not at all. The pineapple provides natural sweetness, and you can adjust the added sweetener to taste.

Can I make them without a crust?
Yes — just skip the crust and start with the pineapple layer directly in the muffin tin.

Conclusion

Golden Pineapple Upside-Down Cheesecake Bites are a sweet, sunny twist on two classic desserts. Creamy, fruity, and perfectly bite-sized, they’re ideal for celebrations, snacks, or just satisfying your cheesecake cravings without the guilt. Make a batch, chill, and enjoy a little tropical indulgence anytime you like!

more recipes here