If you are using a mini cheesecake tin, grease it well.
In a blender, blend the base ingredients to a sand texture.
Divide the base mixture evenly in all cups / cavities.
Press down with a spoon or a small glass the base mixture to the bottom of the cups / cavities.
In a blender, blend the frozen pineapple with 2 tablespoons of the cream to a smooth cream.
Pour the pineapple batter to a bowl and add the cream cheese, sugar, rest of the cream and lemon. Whip well to a unify batter.
Pour the filling into the cups.
Place the cakes in the freezer for 1-2 hours to set.
Before serving, garnish the cakes.
Have a mini cake and enjoy!