Blitz the Nilla wafers in a food processor until they form fine crumbs. Add the melted butter and gently mix.

Divide the crumbs evenly between the dessert cups. Lightly press them down using the bottom of a glass. The crust should not be packed too tightly, so it’s easy to break with a spoon.

Place the cups in the fridge while you work on the filling.

Add 2 tbsp cold water to a small bowl, sprinkle over 2 tsp gelatin powder, and place in the fridge for 5-10 minutes.

In a large bowl, whisk the cream cheese, sugar, and vanilla on medium speed for 2-3 minutes until creamy. Scrape the edges and bottom of the bowl with a rubber spatula halfway through.

Strain in the mango pulp and whisk until just combined. Do not overmix.

Remove the gelatin from the fridge and stir. Microwave for 10-15 seconds until the gelatin dissolves in the water.

Add the dissolved gelatin to the cheesecake filling and whisk on low speed until just combined.

In a separate bowl, whisk the chilled heavy cream on high speed until stiff peaks form.

Gently fold the whipped cream into the cheesecake filling until just combined. The batter should be light and fluffy.

Divide the batter evenly between the cups with the crust inside, and tap them so the filling spreads out evenly.

Place in the fridge overnight to set (at least 6 hours recommended).

When ready to serve, add 1-2 tbsp of mango pulp on top of each cheesecake cup, and tilt the cups to spread it out.

Whip cold heavy cream until it forms stiff peaks. Transfer to a piping bag with any tip you like, and pipe onto the cheesecake cups.

Cut a mango into small cubes and place them on top of the cups.

Serve and enjoy!