Cooking Instructions
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Step 1
In a food processor or blender, break down the
Biscoff Cookies (1 2/3 cups)
to fine crumbs. Add the
Unsalted Butter (1/3 cup)
. Mix until combined.
Step 2
Transfer the crust to a bowl, add
Unsweetened Coconut Flakes (2 Tbsp)
. Mix to combine. Evenly fill the crust mixture into the cupcake-lined mini muffin tin. Flat the top of the crust with the measuring cup or any flat surface tools. Refrigerate while making the filling.
Step 3
In a small bowl, bloom the
Gelatin Powder (1 1/2 Tbsp)
in the
Water (3 Tbsp)
for 5 minutes. Set aside.
Step 4
To make the cheesecake filling, using a hand mixer or stand mixer to beat the
Cream Cheese (2 cups)
until soft and smooth. Then add the
Coconut Cream (2/3 cup)
,
Vanilla Extract (1 tsp)
, and sift the
Powdered Confectioners Sugar (1/2 cup)
in. Beat until smooth, then set aside.
Step 5
Microwave the gelatin for 20 seconds. Add 1 Tbsp of the cheesecake mixture in the gelatin to dissolve and pour the gelatin mixture back to the cheesecake mixture and use a spatula to mix until well combined.
Step 6
Use an ice cream scoop or spoon to pour the cheesecake mixture on top of the crust. Tap the tin a couple of times to remove the excess air, and use a small spoon to flatten the top. Refrigerate for at least 4 hours up to overnight.
Step 7
To prepare the mango puree, in the blender puree the
Fresh Mango Chunks (1 1/2 cups)
. Mix in the
Lime (1)
juice and zest. Pulse to combine. Set aside in the fridge until the cheesecakes are ready.
Step 8
Mix the
Toasted Coconut Flakes (1/4 cup)
and
Granulated Sugar (1 Tbsp)
together. Set aside.
Step 9
Take the cheesecake out of the fridge, and remove the cupcake liners. Pour the mango puree on top of each cheesecake. Sprinkle some roasted coconut flakes and serve.
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