Place the watermelon jelly crystals in a heatproof jug. Add 125ml (½ cup) boiling water. Stir until dissolved. Set aside for 10 minutes to cool slightly.

Place 125g cream cheese in a small food processor and process until smooth. With the motor running, gradually add the watermelon jelly mixture until smooth. Pour into a small plastic container and place in the fridge for 2-3 hours or until set. Repeat with the green apple jelly crystals, 125ml (½ cup) boiling water and 125g of the remaining cream cheese in a clean processor. Repeat with the strawberry jelly crystals, 125ml (½ cup) boiling water and 125g of the remaining cream cheese.

Place the biscuits in a clean food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture evenly among eighteen 100ml silicone muffin pans. Use the back of a teaspoon to press the biscuit mixture over the bases. Place in the fridge for 30 minutes to set.

Meanwhile, cut the jelly in the containers into 5mm cubes then transfer to a large bowl. Place the condensed milk and remaining 375g cream cheese in a clean food processor and process until smooth. Beat in the coconut milk powder. Pour 2 tbsp boiling water into a heatproof glass. Sprinkle with the gelatine and stir until the gelatine dissolves. Add the gelatine mixture to the cream cheese mixture and beat until well combined.

Pour the cheesecake mixture over the jelly cubes and gently stir to coat. Spoon the mixture evenly among the muffin pans. Smooth the surface, pressing down gently to remove any air bubbles. Place in the fridge for 4-6 hours or until firm.

Remove the cheesecakes from the fridge. Use a small knife to carefully run around the top edge of each cheesecake to release the seal. Press out of the pans. Spoon the cream into a piping bag fitted with a 1.5cm star nozzle and pipe stars on top of each cheesecake then decorate with sprinkles.