Mini Pineapple Upside-Down Cheesecakes

These bite-sized desserts are perfect for any occasion! With a creamy cheesecake filling, buttery graham cracker crust, and topped with sweet pineapple and a drizzle of caramel, they’re sure to satisfy your sweet tooth!

Ingredients:

• Pineapple Chunks: 1 can (20 oz), drained
• Caramel Sauce: 1/4 cup
• Granulated Sugar: 1/2 cup
• Melted Butter: 1/4 cup
• Graham Cracker Crumbs: 1 1/2 cups
• Eggs: 2 large
• Cream Cheese: 2 (8 oz) packages, softened
• Vanilla Extract: 1 tsp

Directions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix graham cracker crumbs & melted butter. Press into muffin cups to form a crust.
3. Beat cream cheese & sugar until creamy. Add eggs one at a time, then stir in vanilla.
4. Fill muffin cups with the cream cheese mixture. Top each with pineapple chunks.
5. Bake for 20-25 minutes, then let cool completely.
6. Drizzle with caramel sauce before serving.

Storage Tips:
Refrigerate for 2 hours before serving for the best texture. Store in an airtight container in the fridge for up to 5 days.

Bonus Tip: Top with toasted coconut for an extra tropical twist!