Mini Pineapple Upside-Down Cheesecakes

Indulge in a delightful twist on a classic with Mini Pineapple Upside-Down Cheesecakes! These creamy, fruity treats are easy to make and perfect for any occasion. Discover the step-by-step recipe, expert tips, and delicious variations to impress your friends and family. Ready to elevate your dessert game? Click through to uncover the full details and create these tasty mini cheesecakes that everyone will love!

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Ingredients

1 cup crushed graham crackers

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup powdered sugar

1 tsp vanilla extract

2 large eggs

1 cup crushed pineapple, drained

12 maraschino cherries, for topping

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C).

Prepare the Crust: In a bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.

Form the Crust: Line a muffin tin with paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner to form a crust. Bake for 5-7 minutes until slightly golden. Remove from the oven and let 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 Eggs: Beat in the eggs one at a time, mixing until just incorporated. Be careful not to overmix.

Incorporate Pineapple: Gently fold in the crushed pineapple until evenly distributed throughout the cheesecake batter.

Fill the Cups: Divide the cheesecake batter evenly among the crusts in the muffin tin, filling each liner about 3/4 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers just slightly jiggle when gently shaken.

Cool Down: Turn off the oven and crack the door, allowing the cheesecakes to cool in the oven for about 10 minutes. This helps prevent cracking. Then, remove them and cool completely at room temperature before refrigerating for at least 2 hours.

Top and Serve: Once chilled, top each mini cheesecake with a halved maraschino cherry and a small dollop of whipped cream if desired.

Prep Time, Total Time, Servings: 30 minutes | 2.5 hours chilling time | 12 mini cheesecakes.

- Presentation Tips: Serve the cheesecakes on a decorative platter, garnished with additional crushed pineapple or fresh mint leaves for an added pop of color.