Lime and yoghurt cheesecakes

Method

• 1
  Line each hole of a 6-hole, 3/4 cup capacity texas muffin pan with plastic wrap, allowing a 2cm overhang from each hole. Place 1 biscuit, flat-side down, in the base of each hole. Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir to dissolve.
• 2
  Using an electric mixer, beat cream cheese and sugar until smooth. Add yoghurt, coconut cream, lime rind and lime juice. Beat to combine. Add gelatine mixture. Beat until smooth.
• 3
  Pour cream cheese mixture into prepared pan holes. Cover. Refrigerate for 6 hours or until firm. Using overhanging plastic wrap, lift cheesecakes from pan. Remove plastic wrap. Top with lime zest. Serve.