In a medium bowl, stir together the biscuit crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped cream until well combined.
Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
If desired, garnish with additional whipped topping and fresh pineapple.
Recipe Notes
– The amount of sugar you need will depend on the sweetness of your pineapple. I recommend tasting and adjusting the level of sweetness before filling your serving dishes.