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To make these mini delights, you need a few key ingredients. Here’s what you’ll need:

Mini Pineapple Upside-Down Cheesecakes

Looking to wow your friends with a delicious dessert? Mini Pineapple Upside-Down Cheesecakes are the perfect sweet treat! These bite-sized delights feature a luscious cheesecake filling, a buttery crust, and a burst of fresh pineapple that will have everyone coming back for more. With easy steps and helpful tips, you'll master this fun recipe in no time. Click through to discover the full recipe and get baking today! Enjoy the deliciousness!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/4 cup brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup whipped cream

1 cup fresh pineapple, diced

Maraschino cherries for garnish

Instructions
 

Prepare the Crust: In a mixing bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix until the crumbs are well-coated and resemble wet sand.

    Form the Base: Line a muffin tin with paper liners or grease it lightly. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to form a crust. Use a small cup or your fingers to pack it down firmly.

      Pre-bake the Crusts: Preheat your oven to 350°F (175°C) and bake the crusts for 5-7 minutes, or until lightly golden. Allow to cool.

        Make the Cheesecake Filling: In a large bowl, whip together softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Add vanilla extract and mix well.

          Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.

            Assemble the Cheesecakes: Spoon the cheesecake mixture over the cooled crusts in each muffin cup, filling them to the top. Smooth out the tops with a spatula.

              Add Fresh Pineapple: Evenly distribute the diced pineapples on top of each cheesecake, pressing them down lightly into the filling.

                Chill: Refrigerate the cheesecakes for at least 4 hours or overnight to set properly.

                  Serve: Prior to serving, garnish each mini cheesecake with a maraschino cherry on top for that classic upside-down cake look.

                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12