½ x 250g packet Nice biscuits
60g unsalted butter, melted
2 tablespoons moist coconut flakes, toasted
½ teaspoon finely grated lime rind
Extra finely grated lime rind and fresh mint leaves, to decorate
2 ½ teaspoons powdered gelatine
250g block cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1/3 cup fresh lime juice
¼ cup white rum
300ml tub thickened cream
2 tablespoons icing sugar
½ teaspoon peppermint essence (See Tip)
Line a 12-hole muffin pan (1/3-cup capacity) with 10 paper cases.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Transfer to a bowl. Stir in coconut and rind. Divide evenly among paper cases. Press firmly over base. Refrigerate while preparing filling.
To make filling, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.
Process cream cheese, condensed milk, juice and rum in a food processor until smooth. With motor operating, add gelatine until combined. Pour evenly over biscuit bases. Refrigerate overnight.
To make mint cream, beat all ingredients in a small bowl with an electric mixer until soft peaks form.
To serve, remove cases from cheesecakes. Place on a serving plate. Dollop over mint cream. Sprinkle with extra lime rind and mint leaves.