Ingredients:
50g biscuits
25g butter (melted)
200g double cream
6g gelatin
5 tsp water
400g cream cheese (Mascarpone)
350g Mango Puree
70g Icing Sugar

Method:

Step 1: Add biscuits (I used biscoff biscuits but digestives can also work) to a food processor and blitz until crumbs form. Pour the melted butter in and blitz again until the mixture becomes clumpy.

Step 2: Line baking tray with cupcake liners, add the biscuit crumbs pressing down lightly to form even layers. Place in the fridge for 20mins.

Step 3: Next, add gelatin and water to a bowl and mix well, leave to bloom for 5 mins before putting into the microwave for 20seconds. Set aside.

Step 4: In a blender add the cream cheese, double cream, mango puree, icing sugar and the gelatin mix and blend for 3-4 mins until thick and creamy.

Step 5: Divide the mixture into the muffin tin with the biscuit base, filling to the top.

Step 6: Refrigerate for 6-8hrs or overnight for best results.

Serve with some whipped cream on top!

Tips: Cakes stay fresh for up to 2 days when kept in the fridge.