Mini Pineapple Upside-Down Cheesecakes

Indulge in a delightful dessert with Mini Pineapple Upside-Down Cheesecakes that are both fun and delicious! These easy-to-make treats combine creamy cheesecake with a tropical twist, making them perfect for parties or cozy gatherings. With simple ingredients, you'll impress your friends and family in no time. Ready to satisfy those sweet cravings?

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Ingredients

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/4 cup brown sugar

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup crushed pineapple, drained

1/2 teaspoon cinnamon

Maraschino cherries for topping (optional)

Instructions

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

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

Press about one tablespoon of the graham cracker mixture into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and continue to beat until well combined.

Mix in the vanilla extract and then add the egg, beating until just combined. Be careful not to overmix to prevent cracks in the cheesecakes.

Gently fold in the drained crushed pineapple and cinnamon into the cream cheese mixture.

Pour the cream cheese batter evenly over the prepared crusts in the muffin tin, filling each liner about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.

Once baked, turn off the oven and leave the cheesecakes inside for 10 minutes to cool slowly. This helps prevent cracking.

Remove from the oven and let cool completely at room temperature before transferring to the fridge. Chill for at least 2 hours to set before serving.

Optional: Just before serving, top each mini cheesecake with a maraschino cherry for a pop of color and added sweetness.

Prep Time: 15 mins | Total Time: 2 hrs 40 mins | Servings: 12 mini cheesecakes

- Presentation Tips: Arrange the cheesecakes on a decorative platter and garnish with fresh pineapple wedges or mint leaves for an extra touch of tropical flair.