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- 1 cup crushed pineapple (canned or fresh, drained) - 1 tablespoon brown sugar - 1/2 teaspoon cinnamon - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - Maraschino cherries for garnish (optional)

Easy Mini Pineapple Upside-Down Cheesecakes

Satisfy your sweet tooth with these Easy Mini Pineapple Upside-Down Cheesecakes Delight! Perfect for any gathering, these mini treats feature creamy cheesecake layered with a delicious pineapple topping. Follow our simple step-by-step guide to create these mouthwatering desserts, and discover fun variations to customize them for your taste.
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Ingredients
  

1 cup crushed pineapple (canned or fresh, drained)

1 tablespoon brown sugar

1/2 teaspoon cinnamon

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Maraschino cherries for garnish (optional)

Instructions
 

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

    Prepare the Pineapple Mixture: In a small bowl, mix the crushed pineapple, brown sugar, and cinnamon. Set aside to allow the flavors to meld.

      Make the Crust: In a separate bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.

        Line the Muffin Pan: Line a muffin tin with cupcake liners and spoon about 1 tablespoon of the graham cracker mixture into each cup. Press down firmly to create an even crust. Bake for 5 minutes, then remove and let cool.

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

            Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

              Assemble the Cheesecakes: Spoon a layer of the pineapple mixture evenly over the cooled graham cracker crusts in the muffin tin. Follow this with a generous layer of the cheesecake filling on top of the pineapple.

                Chill: Cover the muffin tin with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible, to allow the cheesecakes to set.

                  Serve: Once set, gently peel away the cupcake liners and serve chilled. Top each mini cheesecake with a maraschino cherry for an extra touch.

                    Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12

                      - Presentation Tips: Arrange the mini cheesecakes on a decorative platter and consider garnishing with fresh mint leaves for a pop of color.