Serves 6                             Preparation Time 20 minutes For the Crust

• 6 Tbsp Graham Cracker crumbs or Speculoos or Digestive
• 1/2 Tbsp melted butter
• 1 Tbsp sugar

For the Cheese Cake

• 1 cup whipping cream
• 1/2 lb cream cheese
• 4 Tbsp powdered sugar
• 1 tsp vanilla

For the topping

• 1/4 cup water
• 2 slices pineapple, chopped
• 2 Tbsp sugar
• 1 Tbsp gelatine (agar)

Mix the ingredients for making the crust until well blended and fill into mini cheese cake pan and press down firmly. Place in the fridge to cool completely. Then, beat the sugar and cream cheese until light and fluffy. Beat the whipping cream separately until soft peaks form. Mix the cream and whipped cream together. Add vanilla and beat until fluffy. Fill in, right on top of the graham crust and allow to chill for at least 2 hours. To make the topping, cook the sugar and pineapple together and then, using a blender, mix it all to a smooth consistency. Add the gelatine, mix until it thickens and then spoon it over the cheese cakes. Chill it again and serve chilled.