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To make mini pineapple upside-down cheesecakes, you need specific ingredients. Here’s a list of the primary ingredients:

Mini Pineapple Upside-Down Cheesecakes

Discover the decadent delight of Mini Pineapple Upside-Down Cheesecakes with this easy-to-follow recipe. Perfect for any occasion, these bite-sized treats combine creamy cheesecake with the refreshing flavor of pineapple. Get inspired by our comprehensive guide that includes essential ingredients, helpful tips, and step-by-step instructions to ensure your cheesecakes turn out perfectly. Click through to explore the full recipe and bring a tropical touch to your desserts!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup crushed pineapple, drained

12 pineapple rings, canned or fresh

Maraschino cherries for garnish

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.

    Mold the crust: Line a muffin tin with cupcake liners or spray with cooking spray. Press about 2 tablespoons of the crumb mixture into the bottom of each liner to form a crust. Bake for 8-10 minutes until set and slightly golden. Remove and let cool.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sour cream, powdered sugar, and vanilla extract, mixing until well combined. Gently fold in the crushed pineapple.

        Assemble the cheesecakes: Place a pineapple ring in the bottom of each crust (cut to fit if necessary), and spoon cheesecake batter over the top, filling just below the rim of the crust.

          Bake the cheesecakes: Bake for 20-25 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecakes inside for another 10 minutes.

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

              Garnish and serve: Before serving, top each cheesecake with a maraschino cherry for a pop of color and extra sweetness.

                Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 mini cheesecakes

                  - Presentation Tips: Serve them on a vibrant platter, with additional pineapple slices and cherries arranged around the cheesecakes for an appealing presentation.