A refreshing, tropical-inspired treat with a buttery cookie base, creamy pineapple cheesecake filling, and bright summer toppings—no oven needed!

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🧾 Ingredients

For the Crust:

• 1½ cups crushed digestive biscuits or graham crackers

• ½ cup crushed roasted oats or chopped nuts (optional, for texture)

• ½ cup unsalted butter, melted

• 2 tablespoons brown sugar

For the Cheesecake Filling:

• 2 cups cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple, well drained

• 1¼ cups whipped topping or fresh whipped cream

For Topping & Garnish:

• Extra whipped cream for piping

• Fresh raspberries

• Thin pineapple slices (fresh or dried)

• Extra cookie crumbs or crushed nuts

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👩‍🍳 Instructions

1. Prepare the Crust

In a mixing bowl, stir together the crushed biscuits, oats/nuts (if using), brown sugar, and melted butter until well combined.
Firmly press the mixture into the base of muffin tins or individual mini springform pans.
Chill in the fridge for at least 30 minutes to set.

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2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract; beat until light and fluffy.
Gently fold in the well-drained crushed pineapple and whipped topping, mixing just until blended. Be careful not to overmix.

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3. Assemble the Dessert

Spoon the cheesecake filling over the chilled crusts. Smooth the tops with a spatula.
Refrigerate for at least 4 hours or preferably overnight to allow the filling to set completely.

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4. Decorate and Serve

Top each mini cheesecake with a swirl of whipped cream.
Garnish with a fresh raspberry, a pineapple slice, and a light sprinkle of extra cookie crumbs or chopped nuts.
Serve chilled and enjoy a bite of tropical heaven! 🏖️🌞🍰

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⏰ Time & Yield

• Prep Time: 20 minutes

• Chill Time: 4 hours (or overnight)

• Servings: 6–8 mini cheesecakes (or 1 small 8-inch cheesecake)