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- 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 can (8 oz) pineapple slices in juice, drained - Maraschino cherries for garnish - 1/2 teaspoon ground cinnamon

Delight Mini Pineapple Upside-Down Cheesecake Treat

Indulge your sweet tooth with these delightful Mini Pineapple Upside-Down Cheesecake Treats! This easy recipe features a buttery graham cracker crust, a creamy cheesecake filling, and juicy pineapple slices, all perfectly portioned for any gathering. Whether it's a party or a cozy evening at home, these mini treats are sure to impress. Click through to explore the full recipe and create your own delicious masterpiece today!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 can (8 oz) pineapple slices in juice, drained

Maraschino cherries for garnish

1/2 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium bowl, combine the crushed graham crackers with melted butter and cinnamon. Mix until well combined.

      Press the graham cracker mixture evenly into the bottom of a muffin tin lined with paper liners, filling each liner about 1/3 full.

        Bake the crusts for 6-8 minutes or until lightly golden. Remove from the oven and let them cool completely.

          In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth and creamy.

            Gradually add the powdered sugar and vanilla extract to the cream cheese, continuing to beat until well blended.

              Mix in the sour cream until the mixture is light and fluffy.

                Spoon the cream cheese filling on top of the cooled crusts, filling each liner nearly to the top.

                  Place a pineapple slice on top of each cheesecake, pressing it down gently, and then top each with a maraschino cherry for a pop of color.

                    Refrigerate the cheesecakes for at least 4 hours or until fully set.

                      Once set, carefully remove the cheesecakes from the muffin tin and peel off the liners.

                        For a finishing touch, sprinkle some extra crushed graham crackers on top before serving.

                          Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12

                            - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. Garnish with fresh mint leaves for a refreshing touch.