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Mini Pineapple Upside-Down Cheesecakes

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Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of creamy and fruity flavors that will tantalize your taste buds. These individual desserts feature a buttery graham cracker crust layered with a silky cream cheese filling and topped with sweet, caramelized pineapple. Perfect for any occasion—from birthday celebrations to summer barbecues—these mini cheesecakes not only look stunning but also evoke memories of tropical getaways with each bite. Easy to make and ideal for portion control, they provide a satisfying treat without the guilt. Impress your family and friends with this elegant dessert that is as enjoyable to create as it is to eat.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons unsalted butter (melted)
  • 1/4 cup granulated sugar
  • 16 oz cream cheese (softened)
  • 1/2 cup sour cream
  • Canned pineapple slices (drained)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare a muffin tin with liners.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each liner.
  3. In another bowl, beat cream cheese until smooth; add sour cream and remaining sugar until well blended.
  4. Place one slice of pineapple on each crust and pour cheesecake mixture evenly on top.
  5. Bake for about 20 minutes until set around edges but slightly jiggly in the center.
  6. Cool at room temperature before refrigerating for at least two hours.

Nutrition

Keywords: Use room temperature ingredients for a smoother batter. Customize with toppings like maraschino cherries or toasted coconut. Store leftovers in an airtight container in the refrigerator for up to five days.

Find it online: https://cookingwithruth.com/mini-pineapple-upside-down-cheesecakes-recipe/