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- Crust Components: - 1 cup crushed graham crackers - 4 tablespoons unsalted butter, melted - 2 tablespoons sugar

Mini Pineapple Upside-Down Cheesecakes

Indulge in the deliciousness of Mini Pineapple Upside-Down Cheesecakes Delight! This fun twist on a classic dessert combines a crunchy crust, rich creamy filling, and sweet pineapple topping in adorable bite-sized portions. Perfect for gatherings or as a special treat, these mini cheesecakes are easy to make and sure to impress. Ready to create these delightful delights? Click through for the full recipe and get baking!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1/4 cup sour cream

1 large egg

1 can (8 oz) pineapple slices in juice, drained

Maraschino cherries for garnish

Optional: Whipped cream for topping

Instructions
 

Prepare the Crust:

    In a mixing bowl, combine crushed graham crackers, melted butter, and 2 tablespoons sugar. Stir until well combined.

      Form the Base:

        Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to form the crust. Bake the crusts for 5-7 minutes until lightly golden. Remove from the oven and let cool.

          Blend the Cheesecake Filling:

            In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the 1/2 cup sugar, vanilla extract, sour cream, and egg. Mix until well incorporated and smooth.

              Assemble the Cheesecakes:

                Cut the pineapple slices in half if necessary to fit the muffin cups. Place a half-pineapple slice on top of each cooled crust in the muffin tin. Pour the cheesecake mixture over the pineapple until each cup is nearly full.

                  Bake:

                    Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly. Remove from the oven and let cool to room temperature.

                      Chill:

                        Refrigerate the cheesecakes for at least 2 hours or until thoroughly chilled.

                          Garnish and Serve:

                            Before serving, top each mini cheesecake with a dollop of whipped cream and a maraschino cherry for a festive touch.

                              Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini cheesecakes