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There's something undeniably delightful about desserts that combine the rich creaminess of cheesecake with the vibrant, tropical flavor of pineapple. This is precisely what you get with mini pineapple upside-down cheesecakes—a luscious twist on the classic dessert that has captured the hearts of many. These mini treats are not only visually appealing but are also incredibly satisfying, making them a perfect choice for any occasion, from family gatherings to fancy celebrations.

Delicious Mini Pineapple Upside-Down Cheesecakes

Indulge in the sweet, tropical delight of mini pineapple upside-down cheesecakes! These charming individual desserts combine creamy cheesecake, luscious caramelized pineapple, and a crunchy graham cracker crust for a perfect bite-sized treat. Ideal for any occasion, they cater to diverse tastes and dietary preferences. Get ready to impress your guests with a visually stunning and delicious dessert that’s easy to serve and enjoy! #MiniCheesecakes #PineappleDessert #BakingFun #DessertIdeas #PartyTreats
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/3 cup unsalted butter, melted

For the pineapple topping:

1 cup fresh pineapple, diced

1/2 cup brown sugar

2 tablespoons unsalted butter

Maraschino cherries, for garnish

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

        - Press the mixture firmly into the bottom of each mini cheesecake mold (or muffin tin) to form a crust.

          Make the pineapple topping:

            - In a saucepan over medium heat, melt the butter and brown sugar together.

              - Add the diced pineapple, cooking for about 5-7 minutes until the pineapple starts to soften and the mixture is bubbly.

                - Remove from heat and set aside to cool slightly.

                  Prepare the cheesecake filling:

                    - In a large mixing bowl, beat the softened cream cheese until smooth.

                      - Add the sour cream, sugar, eggs, vanilla extract, and flour. Beat on low speed until just combined, being careful not to overmix.

                        Assemble the cheesecakes:

                          - Spoon 1 tablespoon of the pineapple topping into each crust.

                            - Pour the cheesecake filling over the pineapple, filling each cup almost to the top, leaving a little space for the cheesecake to rise.

                              Bake:

                                - Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted comes out clean.

                                  - Remove from the oven and allow to cool to room temperature before placing them in the refrigerator to chill for at least 3 hours.

                                    Serve:

                                      - Once chilled, carefully remove the mini cheesecakes from their molds.

                                        - Top each cheesecake with a little more pineapple topping and a Maraschino cherry.

                                          - Serve chilled and enjoy!

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