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Indulging in a sweet treat doesn't have to be a complex affair. Enter Mini Pineapple Upside-Down Cheesecakes, a delightful fusion of creamy cheesecake and the tropical sweetness of pineapple. This dessert not only tantalizes your taste buds but also adds a stunning visual appeal to any gathering. Imagine serving individual portions of this beloved dessert, where the rich, velvety cheesecake meets the caramelized, juicy pineapple, all beautifully presented in a mini form. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply treating yourself, these mini cheesecakes are sure to impress.

Delicious Mini Pineapple Upside-Down Cheesecakes

Satisfy your sweet cravings with Mini Pineapple Upside-Down Cheesecakes! These individual treats blend creamy cheesecake with juicy pineapple for a tropical delight that's perfect for any occasion. Easy to make and beautifully presented, they add a fun twist to traditional desserts. Get ready to impress your guests or treat yourself with this delightful recipe featuring a crunchy graham cracker crust and a hint of caramelized pineapple. #MiniCheesecakes #PineappleUpsideDownCake #DessertRecipe #BakingFun #SweetTreats #TropicalDesserts
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsweetened cocoa powder

1/2 cup melted butter

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 can (20 oz) pineapple slices, drained

Maraschino cherries (optional for topping)

1/4 cup brown sugar

Instructions
 

Preheat your oven to 325°F (163°C).

    In a medium bowl, mix the crushed graham crackers, cocoa powder, and melted butter until well combined. Press this mixture into the bottom of your mini cheesecake pans to form the crust.

      In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until thoroughly combined.

        Add the eggs one at a time, mixing well after each addition.

          Spoon the cheesecake mixture over the crust in the mini pans.

            Place a pineapple slice on top of each cheesecake, sprinkling brown sugar on top.

              Bake for 25-30 minutes or until the centers are set.

                Remove from the oven and let the cheesecakes cool completely. For enhanced flavor, refrigerate for at least 4 hours before serving.

                  Top with a maraschino cherry, if desired.

                    Enjoy your delightful mini cheesecakes!

                      Prep Time, Total Time, Servings

                        15 minutes | 4 hours (includes chilling) | 12 servings