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- 1 cup crushed graham crackers - 4 tablespoons unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 can pineapple rings in juice, drained (reserve juice) - 1/4 cup brown sugar - Maraschino cherries for garnish

Delightful Mini Pineapple Upside-Down Cheesecakes

Indulge in these Delightful Mini Pineapple Upside-Down Cheesecakes for a taste of paradise! This easy recipe combines creamy cheesecake with caramelized pineapple for a bite-sized treat everyone will love. Perfect for parties or a sweet pick-me-up, these mini cheesecakes are fun to make and even better to eat. Check out the full recipe now and discover a delightful dessert that’s sure to impress your friends and family!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 can pineapple rings in juice, drained (reserve juice)

1/4 cup brown sugar

Maraschino cherries for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    In a mixing bowl, combine the crushed graham crackers and melted butter. Stir until fully combined and crumbly.

      Evenly distribute the graham cracker mixture into the bottom of each cupcake liner, pressing down firmly to create a crust.

        In another large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

          Gradually add the powdered sugar and vanilla extract, continuing to mix until smooth.

            In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until combined.

              In a small skillet, combine the drained pineapple rings and brown sugar over medium heat. Cook for 2-3 minutes until the pineapple is slightly caramelized and the sugar has dissolved.

                Place one pineapple ring on top of each graham cracker crust in the muffin tin.

                  Spoon the cream cheese mixture on top of each pineapple ring, filling the liners to just below the top.

                    Bake in the preheated oven for 15-18 minutes or until the tops are slightly set. Remove from the oven and let cool completely.

                      Once cooled, refrigerate the cheesecakes for at least 4 hours (or overnight).

                        Before serving, remove from muffin tin and drizzle with reserved pineapple juice. Top each cheesecake with a maraschino cherry.

                          Prep Time, Total Time, Servings: 30 minutes | 4 hours (including chilling) | 12 servings

                            - Presentation Tips: Serve on a platter with fresh pineapple slices and a sprig of mint for a tropical touch.