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To make Easy Mini Pineapple Upside-Down Cheesecakes, you'll need to gather the following items:

Easy Mini Pineapple Upside-Down Cheesecakes

Looking for a delightful dessert that will wow your guests? Try these Easy Mini Pineapple Upside-Down Cheesecakes! With a simple crust made from graham crackers and a creamy filling of cream cheese and fresh pineapple, these mini treats are not only scrumptious but also a feast for the eyes. Perfect for any occasion, they’re easy to whip up and are sure to impress. Click through to discover the full recipe and start baking your way to dessert perfection!
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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

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup crushed pineapple, drained

Maraschino cherries for topping

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the crust: In a bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until well combined and crumbly.

    Form the base: Press the graham cracker mixture firmly into the bottom of mini muffin tins (grease the tins lightly to prevent sticking) or use silicone muffin cups for easy removal.

      Bake the crust: Preheat the oven to 350°F (175°C) and bake the crusts for about 5-7 minutes until golden. Remove from the oven and set aside to cool.

        Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, beating until combined.

          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 fully combined.

            Add pineapple: Stir in the crushed pineapple gently, making sure to incorporate it evenly into the cheesecake mixture.

              Assemble the cheesecakes: Spoon the cheesecake filling over the cooled crusts, filling them to the top. Smooth the surface with a spatula.

                Chill: Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or until fully set.

                  Serve: Once set, remove the cheesecakes from the molds. To serve, flip them upside down onto individual plates, letting the topping be the crust.

                    Garnish: Top each mini cheesecake with a maraschino cherry, and add a sprig of fresh mint for a pop of color.

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

                        - Presentation Tips: Serve on a decorative platter and drizzle some extra crushed pineapple around the mini cheesecakes for added flair.