Prepare the Crust:
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
Bake for 5 minutes, then let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the egg, vanilla extract, orange juice, and orange zest, mixing until fully combined.
Gently fold in the drained crushed pineapple.
Assemble and Bake:
Divide the cheesecake mixture evenly among the prepared crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
Let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours.
Prepare the Citrus Glaze (Optional):
In a small saucepan, combine orange juice, pineapple juice, sugar, and cornstarch.
Heat over medium heat, whisking constantly, until the mixture thickens and becomes glossy.
Allow the glaze to cool before spooning it over the chilled cheesecakes.
Garnish and Serve:
Top each mini cheesecake with a dollop of whipped cream, a small orange slice, and a pineapple chunk for a tropical flair.
