Mini Pineapple and Condensed Coconut Milk Cheesecakes

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

In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.

In another bowl, beat cream cheese until smooth. Add sweetened condensed coconut milk and mix until well combined. Beat in eggs one at a time, then add vanilla extract.

Fold in the crushed pineapple.

Divide the cream cheese mixture evenly among the muffin liners, filling each about ¾ full.

Bake for 20-25 minutes, or until the centers are set. Allow to cool completely in the muffin tin, then refrigerate for at least 2 hours.

If desired, top each mini cheesecake with a sprinkle of coconut flakes before serving.

Notes: