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- 1 cup crushed graham crackers - 4 tablespoons unsalted butter, melted - 16 oz cream cheese, softened - ½ cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup crushed pineapple, drained - ½ cup brown sugar - ¼ cup maraschino cherries, halved - Pinch of salt

Delicious Mini Pineapple Upside Down Cheesecakes

Satisfy your sweet tooth with these delightful Mini Pineapple Upside Down Cheesecakes! This easy recipe combines a creamy filling with juicy pineapple and cherries, all nestled in a crunchy graham cracker crust. Perfect for parties or a little indulgence at home, these bite-sized treats are a tropical twist on a classic dessert. Click through to explore the full recipe and create these delicious mini cheesecakes today!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

½ cup brown sugar

¼ cup maraschino cherries, halved

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine the crushed graham crackers with the melted butter and a pinch of salt until the mixture resembles wet sand.

      Form the Base: Spoon about 1 tablespoon of the crust mixture into the bottom of each cupcake liner and press down firmly with the back of a spoon. Bake in the preheated oven for 5-7 minutes, then remove and let cool.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue to mix until well combined.

          Add Flavor: Mix in the vanilla extract and then add the eggs, one at a time, beating well after each addition. Stir in the crushed pineapple until evenly distributed.

            Fill the Liners: Spoon the cheesecake mixture over the cooled crusts, filling each liner about 2/3 full.

              Add Pineapple Topping: In a small bowl, mix the crushed pineapple and brown sugar together. Spoon a small amount of this mixture onto the top of each cheesecake.

                Decorate with Cherries: Place a half maraschino cherry on each cheesecake for that classic upside-down cake look.

                  Bake the Cheesecakes: Bake for 20-25 minutes or until the tops are set and slightly golden. Let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

                    Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours before serving to allow the flavors to meld.

                      - Prep Time: 30 min | Total Time: 2.5 hrs (including chill) | Servings: 12

                        - Presentation Tips: Serve the mini cheesecakes on a vibrant platter, garnished with fresh mint leaves for a pop of color. Drizzle with a bit of caramel sauce for added sweetness, if desired.