In medium bowl, mix together crushed graham crackers and melted butter until crumbs are fully moistened.

In four 10 oz. dessert cups, divide butter/crackers mixture (about 3 tablespoons per cup). Press firmly and evenly in base. Set aside.

In medium bowl, whisk together mascarpone cheese and sugar until sugar has completely dissolved. Set aside.

Using stand mixer or hand mixer, whisk whipping cream 2-3 minutes until soft peaks form.

Gently fold mascarpone/sugar mixture, coconut milk and crushed pineapples into whipped cream.

Divide mixture between cups, leaving room for toppings.

Top each with pineapple slice and maraschino cherry.

Cover cups with plastic wrap, being careful not to touch toppings. Refrigerate for at least 3-4 hours to allow flavors to meld and filling to thicken.

Store in refrigerator until ready to serve.

For more texture in cheesecake, use finely chopped pineapple instead of puree.

For denser cheesecake, replace mascarpone cheese with 8-oz. block of cream cheese.

Leave out coconut milk if not desired.

Recipe serves 4 when using 10-oz. dessert cups. Use smaller cups (6 or 8 oz.) to increase number of servings and decrease calories.

Refrigerate up to two days.