Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press about 1–2 tablespoons of the mixture into the bottom of each cupcake liner, creating a firm, even crust.
Bake for 5 minutes, then remove from the oven and let cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and crushed pineapple. Mix until fully incorporated.
Divide the cheesecake filling evenly among the prepared crusts.
Step 3: Bake the Cheesecakes
Bake in the preheated oven for 18–20 minutes, or until the centers are set.
Remove from the oven and let cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.
Step 4: Prepare the Whipped Topping
In a chilled bowl, whip the heavy cream, powdered sugar, and coconut extract (if using) until stiff peaks form.
Step 5: Assemble and Garnish
Pipe or spoon the whipped cream onto the chilled cheesecakes.
Sprinkle toasted shredded coconut over the top for a beautiful garnish.
