1 cup crushed graham crackers (or gluten-free alternative)

1/4 cup melted coconut oil (or unsalted butter)

2 cups cream cheese (softened)

1 cup coconut milk (full-fat for creaminess)

1/2 cup granulated sugar (or coconut sugar)

1/4 cup fresh pineapple juice

1 teaspoon vanilla extract

3 large eggs

1 cup diced fresh pineapple (for topping)

Toasted coconut flakes (for garnish)

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Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
In a bowl, mix the crushed graham crackers with melted coconut oil until well combined. Press firmly into the bottom of each cupcake liner to form the crust.
In a mixing bowl, beat the softened cream cheese until smooth.
Add coconut milk, sugar, pineapple juice, and vanilla extract. Mix until fully incorporated.
Add eggs one at a time, beating well after each addition.
Pour the filling over the crusts, filling each liner about three-quarters full.
Bake for 25 minutes, or until centers are just set.
Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Before serving, top each mini cheesecake with diced fresh pineapple and toasted coconut flakes.

Use full-fat coconut milk for best texture and richness.

Substitute coconut sugar for a more natural sweetener.

Top only right before serving to keep fruit fresh and coconut flakes crisp.

Store in the fridge for up to 5 days or freeze (without toppings) for up to 2 months.

For a gluten-free option, use gluten-free graham crackers in the crust.