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- 1 cup graham cracker crumbs - 1/4 cup unsweetened shredded coconut - 1/4 cup melted butter - 8 oz cream cheese, softened - 1/2 cup sugar - 1 tsp vanilla extract - 1/4 cup sour cream - 1 large egg - 1 can (8 oz) sliced pineapple rings, drained - Maraschino cherries for topping - Pinch of salt

Mini Pineapple Upside-Down Cheesecakes

Treat yourself to a tropical delight with these Mini Pineapple Upside-Down Cheesecakes! This easy recipe combines a crispy graham cracker crust, smooth cream cheese filling, and juicy pineapple to create a dessert that’s both delicious and visually stunning. Perfect for gatherings or a sweet indulgence at home, you won't want to miss out. Click through to explore the full recipe and bring paradise to your kitchen today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsweetened shredded coconut

1/4 cup melted butter

8 oz cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

1/4 cup sour cream

1 large egg

1 can (8 oz) sliced pineapple rings, drained

Maraschino cherries for topping

Pinch of salt

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until well combined.

    Form the Crust: Line a muffin tin with paper liners or lightly grease it. Press about 1 tablespoon of the crust mixture into the bottom of each liner, making sure to pack it down firmly. Bake for 5-7 minutes until slightly golden. Set aside to cool.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract, sour cream, egg, and a pinch of salt. Mix until well blended and creamy.

        Assemble the Cheesecakes: Place a pineapple ring directly on top of each crust. Spoon the cheesecake mixture evenly over the pineapple rings, filling each cup about three-quarters full.

          Bake: Bake in the preheated oven for 15-18 minutes, or until the filling is set around the edges but the center is still slightly jiggly.

            Cool: Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until completely chilled and set.

              Serve: Once chilled, remove the cheesecakes from the muffin tin. Top each one with a maraschino cherry in the center of the pineapple ring.

                Prep Time: 20 minutes | Total Time: 2 hours 45 minutes | Servings: 12 mini cheesecakes

                  - Presentation Tips: Serve on a beautiful platter with a sprinkle of toasted coconut around the edges for a tropical vibe, and a slice of fresh pineapple on the side for garnish.