Preheat your oven to 350 degrees and line a cupcake pan with paper liners, set aside.

In a bowl combine the graham cracker crumbs, coconut flakes and melted butter until you get a wet sand like mixture.

Evenly distribute the mixture into the prepared cupcake pan and press it down firmly with the back of a spoon or small glass to compact it. Set aside.

In a bowl add the cream cheese and mix until creamy and smooth then add the coconut cream and mix until well combined. Add the eggs one at a time and mix well before adding another egg. Add the vanilla, coconut extract and a pinch of salt. Mix until combined. Finally add the coconut flakes and give it a quick mix.

Divide the mixture evenly among the cupcake pan, pop it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.

After 5 hours or overnight, remove paper liners from each cheesecake bite.

In a bowl, add heavy cream and mix with an electric hand mixer until soft peaks start to form. Add the powdered sugar and vanilla extract and mix until you have stiff peaks.

Add whipped cream to a piping bag and swirl on top of each cheesecake bite.

Sprinkle the toasted coconut flakes over each cheesecake bite.

Keep refrigerated until ready to serve.