Mini Pineapple Upside-Down Cheesecakes

Indulge your sweet tooth with these delightful Mini Pineapple Upside-Down Cheesecakes! This easy recipe combines creamy cheesecake with a tropical twist, perfect for any occasion. Discover step-by-step instructions, helpful tips, and variations to customize your mini treats. Whether you're serving them at a party or enjoying a quiet night in, these cute desserts are sure to impress. Click through to explore the full recipe and unleash your creativity in the kitchen!

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Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup crushed pineapple, drained

Pineapple rings (fresh or canned, for topping)

Maraschino cherries (for garnish)

Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press the mixture firmly into the bottom of muffin tins lined with paper liners to form a crust.

Bake the crust: Preheat your oven to 350°F (175°C). Bake the crusts in the preheated oven for about 5-7 minutes until golden. Remove from oven and let cool completely.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add powdered sugar and continue to beat until well combined. Mix in the vanilla extract and crushed pineapple until evenly incorporated.

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 until combined, being careful not to deflate the whipped cream.

Assemble the mini cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tins, distributing evenly.

Prepare toppings: Place a pineapple ring on each cheesecake and a maraschino cherry in the center of each ring.

Chill: Refrigerate the mini cheesecakes for at least 4 hours or until set. For best results, refrigerate overnight.

Serve: Carefully remove the cheesecakes from the muffin tins and peel off the paper liners.

Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12

- Presentation Tips: Serve on a decorative platter, garnished with additional crushed pineapple or mint leaves for a pop of color. Enjoy the delightful combination of flavors!