Make the Crust

1. Place vanilla wafers in a food processor and pulse until finely ground.
2. Mix in the melted butter until the mixture resembles wet sand.
3. Spoon the crust mixture into dessert cups, pressing gently to create an even layer. Avoid packing too tightly.
4. Chill the cups in the fridge while preparing the filling.

Prepare the Cheesecake Filling

1. In a small bowl, bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit in the fridge for 5-10 minutes.
2. In a large bowl, beat the cream cheese, sugar, and vanilla using an electric mixer until smooth and creamy.
3. Add the strained mango pulp and mix just until combined.
4. Microwave the gelatin mixture for 10-15 seconds until dissolved, then stir it into the cheesecake batter.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the mango cheesecake mixture.
6. Divide the filling evenly over the crust in the dessert cups and smooth the tops.
7. Refrigerate for a minimum of 6 hours or overnight to allow the cheesecake to set properly.

Decorate Before Serving

1. Drizzle 1-2 tablespoons of mango pulp over each chilled cheesecake cup.
2. Use your preferred piping tip to add swirls of whipped cream on top.
3. Garnish with fresh mango cubes.