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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. Click through to get the full recipe and impress your family and friends with this delightful dessert!
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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.