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- 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 tablespoon brown sugar - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract - 1 cup crushed pineapple, drained - 1/4 cup chopped pecans or walnuts (optional) - Maraschino cherries for topping

Irresistible Pineapple Upside-Down Cheesecake Bites

Satisfy your sweet cravings with these irresistible pineapple upside-down cheesecake bites! Combining creamy cheesecake, sweet pineapple, and a buttery crust, these treats are easy to make and perfect for any gathering. Impress your friends and family with this delicious dessert that looks as good as it tastes. Click through for the full recipe and step-by-step guide to baking these delightful bites in no time!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1 tablespoon brown sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup crushed pineapple, drained

1/4 cup chopped pecans or walnuts (optional)

Maraschino cherries for topping

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well combined and resembles wet sand.

    Form the Bites: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to form a crust. Use the back of a small measuring cup to press it down firmly.

      Bake the Crusts: Preheat the oven to 350°F (175°C). Bake the crusts for about 5-7 minutes, or until lightly golden. Remove from the oven and let cool completely.

        Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well blended.

          Add Pineapple: Stir in the crushed pineapple and chopped nuts (if using) until just combined.

            Fill the Cups: Spoon the cheesecake filling over the cooled graham cracker crusts in the mini muffin tin, smoothing each top with a spatula.

              Chill: Place the muffin tin in the refrigerator and chill for at least 2 hours or until the filling is firm.

                Garnish and Serve: Once chilled, remove the cheesecake bites from the muffin tin by gently pulling on the paper liners. Top each bite with a maraschino cherry for a finishing touch.

                  Prep Time: 20 mins | Total Time: 2 hours 30 mins | Servings: 24 bites

                    - Presentation Tips: Arrange the cheesecake bites on a decorative serving platter, drizzling some extra crushed pineapple around for a tropical touch. You can also garnish with a sprig of mint for added color!