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Mini Pineapple Upside Down Cheesecakes

These Mini Pineapple Upside Down Cheesecakes perfectly balance creamy richness and vibrant pineapple flavor, making them a guilt-free treat for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Dessert
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/4 cup graham cracker crumbs Forms the delightful crust.
  • 1/4 cup butter, melted Binds the crumbs and adds richness.
For the cheesecake filling
  • 1 cup crushed pineapple, drained Adds natural sweetness and a tropical flavor.
  • 1 cup cream cheese, softened Provides a rich, creamy texture.
  • 1/2 cup sugar Balances the tartness of the pineapple.
  • 1/2 cup whipped cream Lightens the mixture for a fluffy consistency.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • Cherries for garnish Adds a pop of color and elegance.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of mini cheesecake cups to form a solid crust.
  3. In another bowl, combine the softened cream cheese and sugar, beating until the mixture is smooth and creamy.
  4. Fold in the whipped cream and vanilla, mixing until well combined.
  5. Gently fold in the drained crushed pineapple.
  6. Carefully pour the cheesecake mixture over the prepared crusts in the mini cups.
Baking
  1. Place the mini cheesecakes in the preheated oven and bake for about 20-25 minutes, or until slightly set.
Cooling
  1. Allow them to cool at room temperature, then refrigerate for at least 2 hours before serving.
Serving
  1. Top each cheesecake with a cherry for garnish before serving.

Notes

For a healthier twist, use low-fat cream cheese or substitute sugar with honey or maple syrup. Can be stored in the refrigerator for up to five days or frozen for three months.