Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners to make removing the mini cheesecakes easier later.
• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the texture resembles wet sand.
• Spoon 1 tablespoon of this mixture into each muffin cup and press down firmly to form a compact crust.
• In a separate mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully combined.
• In another bowl, whip heavy cream on medium-high speed until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture using a spatula.
• Spoon the cheesecake filling over the crusts in each muffin tin, filling each cup about three-quarters full.
• In a small bowl, mix drained pineapple slices with brown sugar until coated. Place one slice atop each filled cheesecake.
• Bake the mini cheesecakes for 15-18 minutes until the edges are set and the centers still have a slight jiggle.
• Once baked, allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.