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To make delicious mini pineapple upside down cheesecakes, gather these ingredients. Each one plays a key role in making this dessert shine.

Mini Pineapple Upside Down Cheesecakes

Indulge in the sweet and creamy goodness of Mini Pineapple Upside Down Cheesecakes! This adorable dessert is easy to make and perfect for any occasion. With a crunchy graham cracker crust and a luscious filling filled with pineapple, every bite is a delightful treat. Ready to impress your friends and family? Click through to explore the full recipe and make these tasty mini cheesecakes a highlight of your next gathering!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

1/2 cup heavy whipping cream

Maraschino cherries for topping

Extra pineapple slices for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Crust: In a medium bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until the crumbs are evenly coated.

      Form the Crust: Line a muffin tin with paper liners. Evenly distribute the crust mixture into the bottom of each liner, pressing down firmly to create a solid base. Bake in the oven for 8-10 minutes or until lightly golden. Remove and allow to cool.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

          Add Pineapple: Gently fold in the crushed pineapple until fully incorporated into the cream cheese mixture.

            Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture until no streaks remain.

              Fill the Cups: Spoon the cheesecake filling evenly over the cooled crusts in the muffin tin, smoothing the tops with a spatula.

                Chill: Cover the muffin tin with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best results.

                  Serve: Before serving, top each mini cheesecake with a slice of pineapple and a maraschino cherry.

                    - Prep Time: 30 mins | Total Time: 4 hours 30 mins | Servings: 12 mini cheesecakes

                      - Presentation Tips: Arrange the mini cheesecakes on a decorative platter and drizzle with some pineapple juice for an extra touch of sweetness. Consider adding some grated coconut on top for an island vibe!