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- 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 1/4 cup sugar - 1 (8 oz) package cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 cup fresh pineapple, diced - Maraschino cherries for garnish - Whipped cream, for topping

Delight Mini Pineapple Upside-Down Cheesecake Treat

Indulge in the tropical delight of mini pineapple upside-down cheesecakes with this easy recipe! These charming treats feature a buttery graham cracker crust, creamy filling, and sweet pineapple topping, making them perfect for any occasion. Discover tips for ingredient substitutions, flavor variations, and creative serving ideas. Click through to explore the full recipe and bring a taste of paradise to your dessert table today!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/4 cup sugar

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup fresh pineapple, diced

Maraschino cherries for garnish

Whipped cream, for topping

Instructions
 

Prepare the Crust: In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until well combined.

    Mold the Crust: Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners. Ensure the crust is tightly packed for stability.

      Pre-bake Crust: Preheat the oven to 350°F (175°C). Bake the crusts for about 5-7 minutes until golden. Remove from the oven and let them cool completely.

        Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

          Add Sour Cream: Fold in the sour cream gradually until well blended, creating a silky texture.

            Fill Cheesecakes: Spoon the cheesecake mixture into the cooled crusts, filling them nearly to the top.

              Top with Pineapple: Generously place the diced fresh pineapple on top of each cheesecake filling, ensuring some pineapple absorbs into the cheesecake.

                Chill: Refrigerate for at least 2 hours or until set. This will improve the texture and flavor of the cheesecake.

                  Serve: Once set, carefully remove the mini cheesecakes from the muffin tins and place them on a serving platter.

                    Garnish: Top each mini cheesecake with a dollop of whipped cream and a maraschino cherry for that classic upside-down style.

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