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To make these mini pineapple upside-down cheesecakes, you’ll need a few simple ingredients. Here’s the list:

Mini Pineapple Upside-Down Cheesecakes

Indulge in a tropical treat with these Mini Pineapple Upside-Down Cheesecakes! Perfect for gatherings or a delightful snack, these little desserts feature a creamy cheesecake filling, a crunchy graham cracker crust, and a refreshing pineapple topping. They're easy to make and sure to impress. Ready to elevate your dessert game? Click through to explore this delicious recipe and bring a taste of paradise to your table!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup sour cream

1 large egg

1 cup fresh pineapple, diced (or canned pineapple, drained)

Maraschino cherries for topping

Whipped cream (optional for garnish)

Instructions
 

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    In a medium bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix until the mixture resembles wet sand.

      Evenly distribute the graham cracker mixture into the lined muffin cups, pressing down firmly into the bottom to form a crust layer.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Add granulated sugar, vanilla extract, and sour cream to the cream cheese. Mix until well combined and smooth.

            Beat in the egg until just blended; be careful not to overmix.

              Fold the diced pineapple into the cheesecake batter gently.

                Spoon the cheesecake batter over the crusts in the muffin cups, filling each to about three-quarters full.

                  Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a slight jiggle.

                    Remove from the oven and let the cheesecakes cool in the muffin tin for about 10 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours, or until fully set.

                      Once chilled, carefully remove the cheesecakes from the liners. Top each with a pineapple slice, a dollop of whipped cream if desired, and a maraschino cherry on top.

                        Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12