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- Main components for the crust - 1 cup crushed graham crackers - 4 tablespoons unsalted butter, melted

Mini Pineapple Upside-Down Cheesecakes

Indulge in the tropical delight of Mini Pineapple Upside-Down Cheesecakes! These charming bite-sized treats combine creamy cheesecake and sweet pineapple for an unforgettable flavor. Perfect for any occasion, they're easy to make with just a few ingredients. Follow my simple steps to create your own delicious batch today. Click through to explore the full recipe and impress your guests with these delightful mini desserts!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, well-drained

1/4 cup brown sugar

12 maraschino cherries (optional, for garnish)

Fresh mint leaves (for garnish)

Instructions
 

Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

    In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the mixture is well combined and resembles wet sand.

      Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to create a base. Use a small cup or the back of a spoon to pack it down firmly.

        In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy.

          Gradually add the granulated sugar and continue mixing until well incorporated. Add the vanilla extract and mix again.

            Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

              Gently fold in the crushed pineapple, being careful not to overmix.

                Pour the cream cheese mixture over the graham cracker bases, filling each muffin cup about 3/4 full.

                  In a small bowl, mix the brown sugar and drained crushed pineapple until combined. Spoon this mixture on top of each cheesecake.

                    Bake in the preheated oven for 20-25 minutes or until the cheesecakes are set around the edges but still slightly jiggly in the center.

                      Remove from the oven and allow them to cool at room temperature for 10 minutes, then transfer to the refrigerator to chill for at least 3 hours or overnight for best results.

                        Before serving, top each cheesecake with a maraschino cherry and a sprig of fresh mint for garnish.

                          Prep Time: 15 minutes | Total Time: 4 hours 15 minutes (including chilling) | Servings: 12

                            - Presentation Tips: Carefully peel back the liners for an elegant look and arrange the cheesecakes on a decorative serving platter. Add additional crushed pineapple or a drizzle of caramel sauce around the cheesecakes for added flavor and flair.