In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form.
Pat mixture into ungreased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.
Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple. Add about 2 tbsp of the cream cheese mixture to each cup.The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.
Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.
Decorate the dessert with mint and raspberry. Serve and enjoy!