Mini Pineapple and Condensed Coconut Milk Cheesecakes

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Make the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated. Spoon about 1 tablespoon of the crust mixture into each muffin tin slot. Press the mixture down firmly with the back of a spoon.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sweetened condensed coconut milk, vanilla extract, and eggs. Mix until well combined. Gently fold in the crushed pineapple.
4. Assemble and Bake: Pour the cheesecake filling over the crusts in the muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool: Let the cheesecakes cool in the tin for about 10 minutes, then transfer them to the fridge to chill for at least 3 hours or overnight.
6. Serve: Once chilled, top each mini cheesecake with fresh pineapple slices or chunks and a sprinkle of toasted coconut flakes for extra flavor and texture.

Enjoy these tropical delights! 🌴🍍