Crush the Marie biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Add the melted butter and mix until every crumb is evenly coated and the mixture resembles wet sand, which will help create a firm, buttery cheesecake base.
Divide the biscuit mixture evenly between individual serving cups or dessert glasses. Press the crumbs down firmly using the back of a spoon or the bottom of a small glass to create a compact, even base. Refrigerate the cups while you prepare the cheesecake filling so the crust can firm up.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth, creamy, and free of lumps. This creates a rich and silky cheesecake filling.
In a separate chilled bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the mixture. This keeps the cheesecake light, airy, and mousse-like.
Fold in the desiccated coconut, pineapple chunks, and pineapple juice, if using. Mix gently until the fruit and coconut are evenly distributed throughout the filling while maintaining its light texture.
Spoon or pipe the cheesecake filling over the chilled biscuit bases, dividing it evenly between the dessert cups. Smooth the tops with the back of a spoon or a small offset spatula for a neat finish.
Refrigerate the cheesecake cups for at least 2–4 hours, or until the filling is fully set and well chilled. Chilling allows the flavours to develop while giving the cheesecake its perfect creamy consistency.
Just before serving, garnish each cheesecake cup with extra desiccated coconut and fresh pineapple chunks for added texture, colour, and tropical flavour. Serve well chilled for the best taste and texture.
