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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons sugar - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup crushed pineapple, drained - 1 teaspoon lemon juice - 1/2 teaspoon ground cinnamon - 12 maraschino cherries

Mini Pineapple Upside-Down Cheesecakes

Indulge in the delightful taste of Mini Pineapple Upside-Down Cheesecakes, a perfect treat for any occasion! This easy recipe blends creamy cheesecake with a classic pineapple twist, making it a crowd-pleaser. Whether you're a baking novice or a seasoned pro, our step-by-step guide will help you impress your friends and family with these bite-sized delights. Discover tips, variations, and serving suggestions to elevate your dessert game. Click to explore the full recipe and start baking today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

12 maraschino cherries

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well-combined.

    Form the crusts: Line a standard muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to create the crust. Bake in the preheated oven for 5 minutes, then remove and let cool.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. Add the vanilla extract and mix until incorporated.

        Add crushed pineapple: Stir in the drained crushed pineapple, lemon juice, and ground cinnamon to the cream cheese mixture. Mix until all ingredients are evenly combined.

          Assemble the cheesecakes: Divide the cheesecake filling evenly over the baked crusts in the muffin tins. Tap the pan gently on the counter to remove any air bubbles and ensure an even top.

            Bake: Bake the mini cheesecakes in the oven for 15-18 minutes, or until the edges are set but the centers still have a slight jiggle.

              Cool and chill: Remove from the oven and let the cheesecakes cool to room temperature for about 30 minutes. Then, transfer the muffin tin to the refrigerator and let them chill for at least 2 hours.

                Top with cherries: Once chilled and set, remove the cheesecakes from the muffin tin. Top each mini cheesecake with a maraschino cherry for decoration.

                  Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12

                    - Presentation Tips: Serve the mini cheesecakes on a decorative platter. For an extra tropical touch, garnish with a small pineapple slice and a sprinkle of toasted coconut around the plate. Enjoy!