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- 1 cup crushed graham crackers - 1/4 cup granulated sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 can (8 oz) pineapple slices, drained

Mini Pineapple Upside Down Cheesecakes

Calling all dessert lovers! Dive into the world of Mini Pineapple Upside Down Cheesecakes with this easy and delightful recipe. Combining creamy cheesecake with sweet pineapple, these adorable bites are perfect for any occasion. Learn how to create a luscious crust and a fluffy filling that will impress your friends and family. Ready to whip up this delicious treat? Click through to explore the full recipe and get started on your mini cheesecake adventure!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 can (8 oz) pineapple slices, drained

Maraschino cherries, for garnish

Fresh mint leaves, for garnish (optional)

Instructions
 

Prepare the Crust: In a medium bowl, mix the crushed graham crackers, granulated sugar, ground cinnamon, and melted butter until combined. Press the mixture evenly into the bottom of 12 cupcake liners placed in a muffin tin to form the crust. Refrigerate while preparing the filling.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add in the powdered sugar and vanilla extract, and mix until fully incorporated.

      Whip the Cream: In another bowl, beat the heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

        Assemble the Cheesecakes: Take out the cooled crusts and place a pineapple slice on top of each graham cracker crust. Carefully spoon the cheesecake mixture over the pineapple slices, filling each liner to the top.

          Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or until the cheesecakes are set.

            Serve: Once set, carefully remove the mini cheesecakes from the muffin tin. Top each one with a maraschino cherry and a fresh mint leaf for garnish.

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

                - Presentation Tips: Serve on a decorative platter or individual dessert plates, and drizzle a bit of caramel sauce around the cheesecakes to enhance presentation and flavor.