Crust:

1. Blitz Nilla wafers in a food processor until fine crumbs form.
2. Mix in melted butter and gently combine.
3. Divide crumbs evenly among dessert cups, pressing lightly with a glass bottom.
4. Chill in the fridge while preparing the filling.

Mango Cheesecake Filling:

1. Sprinkle gelatin over cold water in a small bowl. Refrigerate for 5-10 minutes.
2. In a large bowl, beat cream cheese, sugar, and vanilla with an electric mixer for 2-3 minutes until creamy. Scrape down the sides.
3. Strain mango pulp and mix in until just combined. Avoid overmixing.
4. Microwave gelatin mixture for 10-15 seconds until fully dissolved, then stir into the cheesecake filling on low speed.
5. In a separate bowl, whip chilled heavy cream until stiff peaks form.
6. Fold whipped cream into the cheesecake filling until fully combined and fluffy.
7. Divide evenly into prepared cups, tapping to settle the filling.
8. Chill for at least 6 hours or overnight to set.

Decoration:

1. Before serving, add 1-2 tbsp mango pulp over each cheesecake cup and spread evenly.
2. Whip cold heavy cream to stiff peaks and pipe onto cups.
3. Garnish with fresh mango cubes.
4. Serve and enjoy!