In a food processor or blender, break down the
Unsalted Butter (1/3 cup)
to fine crumbs. Add the
Biscoff Cookies (1 2/3 cups)
. Mix until combined.
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.
In a small bowl, bloom the
Gelatin Powder (1 1/2 Tbsp)
Water (3 Tbsp)
for 5 minutes. Set aside.
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.
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.
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.
To prepare the mango puree, in the blender puree the
Fresh Mango Chunks (1 1/2 cups)
. Mix in the
juice and zest. Pulse to combine. Set aside in the fridge until the cheesecakes are ready.
Toasted Coconut Flakes (1/4 cup)
Granulated Sugar (1 Tbsp)
together. Set aside.
Take the mini coconut cheesecakes out of the fridge, and remove the cupcake liners. Pour the mango purée on top of each cheesecake. Sprinkle some roasted coconut flakes and serve.