No-bake mango pudding cheesecake cup

Ingredients (for 3-4 servings):

To make the panna cotta:

1. Use 1 Tbsp of cold water to resolve gelatin powder.

2. Put digestive cookie and melted butter into a food processor. Crush into tiny crumbles.

3. Put some cookie crumbles in each individual cup. Smooth with a spoon and refrigerate until set.

4. Put room temperature cream cheese, milk, sugar, lemon juice, and 220 mango meat into a food processor and blend until smooth.

5. Use microwave to heat the resolved gelatin until it become liquidy. Add into the mixture in step 4 and mix until fully incorporated.

6. Beat heavy cream until soft peak form. Add cream into mango cheese mixture. Mix well using a spatula.

7. Pour the cheesecake mixture into each dessert cup until ¾ full. Refrigerate for at least 4 hours or overnight.

8. Garnish with fresh mango puree and mango.

9. Serve immediately.