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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.
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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!