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To make these mini cheesecakes, you need a few key items: - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1/2 cup crushed pineapple, drained - A pinch of salt

Delicious Mini Pineapple Upside Down Cheesecakes

Indulge your sweet tooth with these delicious mini pineapple upside down cheesecakes! Easy to make and bursting with flavor, these treats feature a creamy filling and a crunchy graham cracker crust, perfect for any celebration. Follow the simple recipe to wow your guests or enjoy a delightful treat at home. Ready to bring a tropical twist to your dessert table? Click through to explore the full recipe and get baking today!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup crushed pineapple, drained

8 maraschino cherries, for garnish

A pinch of salt

Instructions
 

Prepare the Crust: In a mixing bowl, combine the crushed graham crackers and melted butter. Stir until the mixture resembles wet sand.

    Press the Crust: 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.

      Make the Cheesecake Filling: In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth.

        Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

          Add Pineapple: Fold in the drained crushed pineapple carefully to maintain the fluffiness of the mixture. Ensure it is well incorporated but not over-mixed.

            Assemble the Cheesecakes: Spoon the cheesecake filling into each muffin cup on top of the cooled crusts, filling them to the top level.

              Chill: Refrigerate the mini cheesecakes for at least 4 hours or until they are set.

                Serve: 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.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8 portions

                    - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. You can also sprinkle some toasted coconut flakes around for a tropical vibe.