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- 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract - 1 cup heavy whipping cream

Irresistible Pineapple Upside-Down Cheesecake Bites

Indulge in delightful Irresistible Pineapple Upside-Down Cheesecake Bites that will take your dessert game to the next level! With a buttery graham cracker crust, creamy cheesecake filling, and caramelized pineapple topping, these easy-to-make treats are perfect for impressing your guests. Bring a taste of tropical bliss to your next gathering and click through for the full recipe and step-by-step instructions to delight your taste buds!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup fresh pineapple, diced (or canned, drained)

1/4 cup brown sugar

1 tablespoon coconut oil

Maraschino cherries for garnish (optional)

Instructions
 

Prepare the Crust: In a mixing bowl, combine crushed graham crackers and melted butter. Mix until the crumbs are moistened.

    Form the Base: Press the graham cracker mixture evenly into the bottom of mini muffin tins (about 1 tablespoon per well). Bake in a preheated oven at 350°F (175°C) for 5-7 minutes until lightly golden. Remove and let cool.

      Make the Cheesecake Filling: In another bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

        Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until well combined.

          Prepare the Pineapple Topping: In a small skillet, heat coconut oil over low heat. Add diced pineapple and brown sugar, stirring gently until the pineapple is caramelized, about 5 minutes. Remove from heat and let cool.

            Assemble the Bites: Spoon the cheesecake filling generously onto the cooled graham cracker crust in the muffin tins. Top each cheesecake bite with a spoonful of the caramelized pineapple.

              Chill: Place the mini muffin tin in the refrigerator for at least 2 hours to set.

                Garnish and Serve: Once set, carefully remove each cheesecake bite from the muffin tin. Top with a maraschino cherry if desired before serving.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 bites

                    - Presentation Tips: Arrange the bites on a decorative platter with fresh mint leaves for a pop of color. Optionally sprinkle with toasted coconut flakes for an extra tropical touch.