Delicious Mini Pineapple Upside Down Cheesecakes Treat

Ingredients

• 1 cup crushed graham crackers
• 4 tablespoons unsalted butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 2 granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 2 crushed pineapple, drained
• 8 maraschino cherries, for garnish
• 1 pinch salt

Instructions

1. In a mixing bowl, combine the crushed graham crackers and melted butter. Stir until the mixture resembles wet sand.
2. Line a muffin tin with paper liners. Evenly distribute the graham cracker mixture into the muffins cups (about 2 tablespoons each) and press down firmly to form the crust. Bake at 350°F (175°C) for 5-7 minutes until set. Remove and let cool.
3. In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Fold in the drained crushed pineapple carefully to maintain the fluffiness of the mixture. Ensure it is well incorporated but not over-mixed.
6. Spoon the cheesecake filling into each muffin cup on top of the cooled crusts, filling them to the top level.
7. Refrigerate the mini cheesecakes for at least 4 hours or until they are set.
8. Once set, carefully remove the cheesecakes from the muffin tin. Top each cheesecake with a maraschino cherry and drizzle a little extra pineapple juice for added flavor if desired.