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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/2 cup sugar, divided - 8 oz cream cheese, softened - 1 cup sour cream - 1 teaspoon vanilla extract - 2 large eggs - 1 can (8 oz) pineapple rings in juice, drained and chopped - Maraschino cherries for garnish

Mini Pineapple Upside-Down Cheesecakes

Indulge in a tropical treat with Mini Pineapple Upside-Down Cheesecakes Delight! These adorable mini desserts combine the luscious flavors of pineapple and creamy cheesecake into bite-sized goodness. Perfect for gatherings or a sweet escape, they're simple to make and sure to impress. Ready to whip up this delightful recipe? Click through for step-by-step instructions and tips to create your own mini cheesecake masterpiece!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/2 cup sugar, divided

8 oz cream cheese, softened

1 cup sour cream

1 teaspoon vanilla extract

2 large eggs

1 can (8 oz) pineapple rings in juice, drained and chopped

Maraschino cherries for garnish

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease it.

    Prepare Crust: In a bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

      Form Crusts: Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, packing it tightly. Bake in the preheated oven for 5-7 minutes until slightly golden. Remove and let cool.

        Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and the remaining sugar (1/2 cup) until smooth and creamy.

          Add Other Ingredients: Mix in the sour cream and vanilla extract until well combined. Then, add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.

            Incorporate Pineapple: Gently fold in the chopped pineapple into the cheesecake mixture.

              Fill Muffin Cups: Spoon the cheesecake mixture into each muffin cup on top of the pre-baked crust, filling them about 3/4 full.

                Bake: Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.

                  Cool: Turn off the oven and leave the cheesecakes inside with the door ajar for about 30 minutes. Then, let them cool completely at room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.

                    Serve: Before serving, decorate each mini cheesecake with a maraschino cherry on top.

                      Prep Time: 20 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 mini cheesecakes