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When making Easy Mini Pineapple Upside-Down Cheesecakes, gather your ingredients first. This makes the process smooth and fun. Here’s what you need:

Easy Mini Pineapple Upside-Down Cheesecakes

Indulge in the tropical delight of Easy Mini Pineapple Upside-Down Cheesecakes! Perfect for any gathering, these bite-sized treats layer creamy cheesecake with sweet pineapple, all atop a crunchy graham cracker crust. With simple instructions and tips, even beginners can impress their guests. Ready to wow your taste buds? Click through to explore the full recipe and unleash your inner baker with this fun dessert!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup canned pineapple rings, drained (reserve juice)

Maraschino cherries, for garnish

1/2 teaspoon ground cinnamon

Instructions
 

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

    Make the Crust: In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs are well-coated.

      Prepare the Muffin Tin: Line a muffin tin with paper liners or grease with butter. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to form the crust.

        Bake the Crust: Bake the crusts in the preheated oven for about 5-7 minutes, or until lightly golden. Remove from the oven and let cool slightly.

          Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and beat until combined. Then stir in the vanilla extract and mix until fully incorporated.

            Fill the Cups: Spoon the cream cheese mixture evenly over the cooled crusts in the muffin tin. Gently smooth the tops with a spatula.

              Top with Pineapple: Cut the reserved pineapple rings into smaller chunks. Place a piece of pineapple on top of each cheesecake and sprinkle a pinch of ground cinnamon over the pineapple.

                Bake Again: Return the cheesecakes to the oven and bake for an additional 10-12 minutes, or until the filling is set but still slightly jiggly in the center.

                  Cool: Allow the cheesecakes to cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours to fully set.

                    Serve: Once set, carefully remove the cheesecakes from the muffin tin and top each one with a maraschino cherry for garnish.

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

                        - Presentation Tips: Serve the mini cheesecakes on a platter, drizzled with some reserved pineapple juice for added flavor, and arrange extra pineapple and cherries around for decoration. Enjoy your deliciously tropical treat!