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To make mini pineapple upside-down cheesecakes, you need a few key ingredients. Here’s the list:

Mini Pineapple Upside Down Cheesecakes

Treat yourself to a delicious dessert with Mini Pineapple Upside Down Cheesecakes! These delightful treats combine creamy cheesecake and tangy pineapple for a twist on the classic dessert. Perfect for parties or a simple indulgence, this easy recipe guides you through creating bite-sized bliss. Click through to discover the full recipe and impress your family and friends with this fun and flavorful dessert!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup crushed pineapple, drained

Maraschino cherries for garnish

Whipped cream for topping (optional)

Instructions
 

Preheat oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy removal.

    Make the crust: In a medium bowl, combine crushed graham crackers, melted butter, and brown sugar. Stir until the mixture resembles wet sand.

      Form the crusts: Press about a tablespoon of the crust mixture into the bottom of each muffin liner, packing it down firmly. Bake for 5 minutes, then remove and let cool slightly.

        Prepare the filling: In a large bowl, beat the softened cream cheese with electric mixers until smooth and creamy. Gradually add granulated sugar and mix well.

          Add the egg: Beat in the vanilla extract and egg until just combined. Do not overmix.

            Incorporate pineapple: Gently fold in the crushed pineapple into the cheesecake mixture until evenly distributed.

              Fill the crusts: Spoon the cheesecake filling over the pre-baked crusts, filling each muffin liner to about three-quarters full.

                Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are set and the center is slightly jiggly.

                  Cool: Remove from the oven and allow to cool at room temperature. Once cooled, transfer to the refrigerator for at least 2 hours to fully set.

                    Serve: Before serving, garnish each cheesecake with a dollop of whipped cream and a maraschino cherry on top for a festive touch.

                      Prep Time, Total Time, Servings:

                        20 minutes | 2 hours 30 minutes (includes chilling) | 12 servings

                          - Presentation Tips: Serve the mini cheesecakes on a decorative platter, with an additional sprinkle of crushed pineapple around the base or a few fresh mint leaves for added color.