Pineapple Upside Down Cheesecake

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This Pineapple Upside Down Cheesecake is so delicious, you and your guests are in for a real treat!  This Cheesecake is creamy, and smooth, with a gooey caramel pineapple topping, that’s sure to please even the picky eaters. 

Watch me make this here.

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Blend that with the crunchy graham cracker crust, and it’s a wonderful combination that just melts in your mouth.  This one is sure to be asked for again and again, so be sure to keep this recipe handy. 

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1 package of Graham Crackers, crushed into crumbs

6 Tablespoons of Butter – melted

1 Tablespoon of Sugar


4 packages of Cream Cheese (8-ounce) – Softened to room temperature

1 cup of Heavy Cream

1 Tablespoon of Vanilla
3/4 cup of Sugar

1 cup of Powdered Sugar


1 can of Pineapple rings

6 Tablespoons of Butter

1 cup of Brown Sugar – packed

1/4 cup of Heavy cream

Maraschino Cherries – to decorate


  1. Place the graham crackers in the Food Processor and pulse into crumbs.

2. Melt the Butter in a medium size bowl, and pour the Crumbs into the Butter, add sugar and stir well to coat. 

3. Line the Bottom of a 9-inch Spring-form pan with Parchment paper and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.  

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4. In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. 

5. Add the Cream Cheese, and blend until smooth and fluffy. 

6. Add the Powdered Sugar, and mix on low until blended, then turn mixer up to medium high speed, and mix until smooth and creamy. Scrape down the sides of the bowl, and blend. 

7. Pour the Cheesecake Batter into the pan, and smooth out the top.  Place the pan in the freezer, for at least 4 hours, or overnight for best results. 

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8. Make the Topping:  Place the butter in a skillet, and melt.  Add the Pineapple rings, and brown on both sides, until pineapple is tender. 

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9. Add the Brown Sugar, and Cream, and stir to blend, mixing with the Pineapple rings, and coating the rings in the caramel mixture.  Cook on low heat until the Brown sugar is completely melted, and no longer grainy, but smooth in texture. 

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10. Remove pan from heat, and let cool to room temperature. Remove Pineapple slices to a plate.  And remove the Cheesecake from the freezer; make sure the cheesecake is firm to the touch. 

11. Pour the Caramel mixture on top of the cheesecake and place the Pineapple rings on top of the cheesecake, in the caramel sauce. Place a Maraschino Cherry in the middle of each Pineapple Ring.  Place the Cheesecake back in the freezer until time to serve.  
12. Remove the cheesecake from the Freezer about 10 minutes before serving and allow to thaw just a bit.  Remove the Spring-form from the pan and cut in two-inch pieces.

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Combining the classic flavors of pineapple upside-down cake with the creamy richness of cheesecake, this dessert is a tropical delight that’s sure to impress. Best of all, it’s incredibly easy to make, requiring no oven time. Let’s dive into the recipe and bring a taste of the tropics to your table!

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Topped with vibrant maraschino cherries, this cheesecake is as beautiful to behold as it is delicious to devour. Each slice is a celebration of sunshine and relaxation, inviting you to savor the moment and indulge in the simple pleasures of life.

Whether you’re hosting a backyard barbecue, planning a tropical-themed party, or simply craving a taste of the tropics, this Homemade No-Bake Pineapple Upside-Down Cheesecake is guaranteed to be a hit. So, whip up a batch today and treat yourself to a slice of pure paradise!

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