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
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.
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