Pineapple Coconut Cheesecake Bites

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Mix until well combined.

Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to form a crust.

Bake for 5-7 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the coconut milk and vanilla extract until combined.

Gently fold in the crushed pineapple.

Divide the cheesecake filling evenly among the muffin cups, filling them almost to the top.

Bake for 18-20 minutes, or until the centers are set and the edges are lightly golden.

Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours.

Prepare the Topping:

In a large bowl, beat the heavy cream until soft peaks form.

Add the powdered sugar and continue beating until stiff peaks form.

Spoon or pipe the whipped cream onto the chilled cheesecakes.

Sprinkle with toasted coconut flakes before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes (including chilling time)