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- Cream cheese, pineapple, and graham cracker crust: Cream cheese gives the cheesecake its rich, creamy texture. Pineapple adds a sweet and tangy flavor. The graham cracker crust provides a crunchy base.

Individual Mini Pineapple Upside-Down Cheesecakes

Indulge in a tropical treat with my Individual Mini Pineapple Upside-Down Cheesecakes! These delightful desserts feature a smooth cheesecake filling, sweet pineapple, and a crunchy graham cracker crust. Perfect for any gathering or a self-care day, this easy-to-follow recipe comes with fun variations. Click through to discover how to whip up these mini delights and impress your loved ones with your baking skills!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 large egg

1 cup fresh pineapple, diced into small pieces

1/4 cup maraschino cherries, halved

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Prepare the Crust: In a medium bowl, mix the crushed graham crackers, melted butter, brown sugar, and cinnamon until well combined. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner to create the crust.

      Bake the Crust: Bake the crusts in the oven for 5 minutes. Remove from the oven and allow to cool slightly.

        Prepare the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and continue to mix until well blended.

          Add Remaining Ingredients: Mix in vanilla extract, sour cream, and lemon juice. Finally, add the egg and mix until the batter is just combined. Be careful not to overmix.

            Prepare Pineapple Topping: In a small bowl, toss the diced pineapple with a tablespoon of sugar (if desired) and set aside for a few minutes. This step will enhance the sweetness of the pineapple.

              Assemble the Cheesecakes: Spoon a layer of the pineapple mixture on top of each cooled crust. Pour the cheesecake batter over the pineapple until it just fills the liners (around 3/4 full). Add a maraschino cherry on top of each mini cheesecake for decoration.

                Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                  Chill: Once completely cooled, refrigerate the mini cheesecakes for at least 2 hours (or overnight) to allow them to firm up.

                    Serve: Carefully remove the cheesecakes from the cupcake liners. Serve chilled with a sprinkle of additional crushed graham cracker on top, if desired.

                      Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 mini cheesecakes

                        - Presentation Tips: Serve on a decorative platter, and drizzle with a bit of caramel sauce or coconut cream for extra flair. Garnish with fresh mint leaves for a pop of color!