Directions

Prepare the base:

1. Grease 6 silicone muffins cups, or push-up cookie cup tin with butter or oil.
2. Blitz the biscuits in a food processor until fine crumbs form.
3. Mix with coconut flour, molasses and softened butter until crumbly.
4. Press the mixture firmly into the bottom of each tin. Chill while you make the filling.

Make the orange curd:

1. In a saucepan, whisk together cornstarch and orange juice until smooth.
2. Add butter, sugar, sweetened condensed milk, and food coloring (if using).
3. Cook over low to medium heat, whisking constantly until thickened (2–5 minutes).
4. Pour into a heatproof bowl and let cool to room temperature or refrigerate. Stir before using.

Prepare the mascarpone filling:

1. In a large bowl, whip the heavy cream with half of the sugar until stiff peaks form.
2. In another bowl, beat the mascarpone with the remaining sugar, vanilla, almond extract, salt, orange extract, heavy cream, orange curd, and orange food coloring until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fully incorporated but still airy.

Assemble the cheesecakes:

1. Spoon or pipe the filling over each biscuit base.
2. Swirl in extra orange curd on top, if desired.
3. Chill overnight to set completely.

Decorate and serve:

1. Once set, freeze the cheesecakes for 10–15 minutes for easier removal.
2. Gently loosen edges with a knife and pop out of the molds.
3. Roll the sides in desiccated coconut.
4. Whip the heavy cream with a drop of food coloring until stiff. Pipe on top of each cheesecake.
5. Fill the center of each swirl with orange curd and garnish with fresh orange slices and extra coconut.

Serve chilled and enjoy!