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To make mini pineapple upside down cheesecakes, you need some key ingredients. These will help you create that perfect blend of flavors and textures.

Mini Pineapple Upside Down Cheesecakes

Get ready to impress your family and friends with Mini Pineapple Upside Down Cheesecakes! These bite-sized desserts combine a buttery graham cracker crust, creamy cheesecake, and sweet pineapple for a delightful treat everyone will love. Follow our simple recipe for step-by-step instructions and tips to create these delicious mini cheesecakes.
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

1 tablespoon brown sugar

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

Maraschino cherries, for topping

Whipped cream, for serving (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners for easy removal.

    In a bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until crumbly.

      Divide the graham cracker mixture evenly among the muffin liners, pressing it down firmly to form a crust.

        In a separate large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

          Add the eggs one at a time, mixing well after each addition. Be careful not to overmix; you want a smooth batter.

            Gently fold in the crushed pineapple into the cream cheese mixture until combined.

              Pour the cream cheese mixture evenly over the prepared crusts in the muffin tin, filling each cup about 3/4 full.

                Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set and the edges slightly puffed.

                  Remove from the oven and let cool at room temperature for about 15 minutes before transferring to the refrigerator to chill for at least 2 hours.

                    Once chilled, remove from the muffin tin. Top each cheesecake with a maraschino cherry and a dollop of whipped cream, if desired.

                      Prep Time: 15 minutes | Total Time: 2 hours 40 minutes | Servings: 12 mini cheesecakes

                        - Presentation Tips: Serve on a decorative platter, garnished with fresh pineapple slices and a sprinkle of toasted coconut for an extra tropical flair!