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To make these mini pineapple upside-down cheesecakes, you will need:

Mini Pineapple Upside-Down Cheesecakes

Delight your taste buds with these adorable mini pineapple upside-down cheesecakes! This easy recipe guides you through every step, from mixing the buttery graham cracker crust to whipping up a fluffy cream cheese filling. Perfect for bakers of all levels, you'll learn tips for the best texture, delicious variations, and storage suggestions. Click to discover how to make these charming desserts that everyone will love!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

1 cup crushed pineapple, drained

Maraschino cherries, for garnish

Fresh mint leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until all ingredients are well combined and resemble wet sand.

      Form Mini Crusts: Divide the mixture evenly among a muffin tin lined with cupcake liners, press down firmly to form a crust. Bake in the preheated oven for 5-7 minutes until slightly golden. Remove from the oven and let cool.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and blend until well incorporated. Mix in the vanilla extract.

          Add the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until fully combined to create a light, fluffy cheesecake filling.

            Add Pineapple: Gently fold in the crushed pineapple until evenly distributed throughout the cheesecake batter.

              Fill Muffin Tin: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner to the top.

                Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 3 hours, or until set.

                  Serve: To remove the mini cheesecakes, carefully peel off the cupcake liners. Top each cheesecake with a slice of pineapple, a maraschino cherry, and a mint leaf for garnish.

                    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 12

                      - Presentation Tips: Arrange the cheesecakes on a decorative platter and drizzle with a bit of caramel sauce for an added touch of sweetness.