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

Divide the crumbs evenly between the dessert cups. Lightly press them down using the bottom of a thinner glass.

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

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

Add the cream cheese, sugar and vanilla to a large bowl. Use an electric hand mixer to whisk on medium speed for 2-3 minutes until creamy.

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

Remove the gelatin from the fridge and stir. Microwave it for ~10-15 seconds until it warms up and the gelatin dissolves.

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

In a separate bowl, add the chilled heavy cream. Whisk on high speed until the cream reaches stiff peaks.

Add the whipped cream to the cheesecake filling, and gently fold it in until just combined.

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 and pipe onto the cheesecake cups.

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

Serve and enjoy!