Creating Mini Pineapple Cheesecake is a breeze when you follow these steps:

1. Prepare the Mini Cheesecake Molds: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners for easy serving.

2. Make the Crust: In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the mixture resembles wet sand.

3. Form the Crust: Press about a tablespoon of the crust mixture into the bottom of each cupcake liner. Use a flat object to ensure it’s compact.

4. Bake the Crust (optional): If you prefer a baked crust, place the muffin tin in your preheated oven for 5-7 minutes. Remove and allow to cool.

5. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add ½ cup of sugar and beat until combined.

6. Add Eggs: Add the vanilla extract and eggs one at a time, mixing until just combined. Don’t overmix!

7. Fold in Pineapple: Gently fold in the crushed pineapple, ensuring it’s evenly distributed in the mixture.

8. Fill the Molds: Spoon the cheesecake batter over the cooled crusts, filling each liner about ¾ full.

9. Bake: Place the muffin tin in the oven and bake for 15-20 minutes or until the centers are set but still slightly jiggly.

10. Cool and Chill: Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 3 hours or overnight for best results.

11. Top and Serve: Before serving, top the mini cheesecakes with whipped cream and garnish with fresh pineapple slices if desired.

These straightforward steps will guide you in creating these incredible Mini Pineapple Cheesecakes effortlessly.