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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 cups cream cheese, softened - 3/4 cup sugar - 1 teaspoon vanilla extract - Juice of 1 lemon - 2 large eggs - 1 can (8 oz) pineapple slices, drained - Maraschino cherries, for garnish - Optional toppings: Toasted coconut flakes

Easy Mini Pineapple Upside-Down Cheesecakes

Satisfy your sweet tooth with these Easy Mini Pineapple Upside-Down Cheesecakes! These delightful treats feature a buttery graham cracker crust topped with creamy cheesecake and juicy pineapple slices. Perfect for any occasion, they're easy to make and even easier to enjoy! Discover the simple recipe and tips to impress your friends and family. Click through to learn how to whip up these mini desserts that will steal the show at your next gathering!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

1 lemon, juiced

2 large eggs

1 can (8 oz) pineapple slices, drained

Maraschino cherries, for garnish

Optional: Toasted coconut flakes for topping

Instructions
 

Preheat your oven to 325°F (160°C) and line a cupcake pan with paper liners.

    In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

      Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form a crust layer. Bake for 5-7 minutes until lightly golden, then remove from the oven and let cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Gradually add the sugar, vanilla extract, and lemon juice. Mix until well combined.

            Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

              Place one pineapple slice on top of each crust, then carefully pour the cheesecake filling over the pineapple slices, filling the liners about 3/4 full.

                Bake the cheesecakes for 20-25 minutes or until the edges are set and the center slightly jiggles.

                  Allow the cheesecakes to cool at room temperature before transferring them to the fridge. Chill for at least 4 hours or overnight.

                    Before serving, top each mini cheesecake with a maraschino cherry and a sprinkle of toasted coconut flakes for added texture and flavor.

                      Prep Time: 15 minutes | Total Time: 4 hours and 30 minutes | Servings: 12 mini cheesecakes

                        - Presentation Tips: Serve the mini cheesecakes on a decorative platter, placing additional pineapple slices and cherries around them as garnish for a festive touch.