TIP! Peppermint essence can be replaced with vanilla essence. For non-alcoholic version, omit rum. Cheesecakes can be made up to three days ahead. Leave in paper cases and store in a single layer in a large airtight container in the fridge.

Ingredients

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

FILLING

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

MINT CREAM

300ml tub thickened cream

2 tablespoons icing sugar

½ teaspoon peppermint essence (See Tip)

Method

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.

Jane Ash