Mini Pineapple and Condensed Coconut Milk Cheesecakes

These mini Pineapple and Condensed Coconut Milk Cheesecakes sound like the perfect tropical treat! Here’s a simple recipe to make them:

For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed coconut milk
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained well
- 2 large eggs
For the Topping:
- Fresh pineapple slices or chunks
- Toasted coconut flakes (optional)