Pineapple Cheesecake Jars

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Recipe's preparation

Base

In a small bowl add 1/4 cup of cold water and sprinkle 2 tsp of gelatin powder on top and let it sit for 5min.

Snap biscuits in half and mill to crumbs 10 sec, sp 9. Set aside in a medium bowl.

Add desiccated coconut to biscuit crumb and stir through.

Melt butter 2 min, 60 deg, sp 1. Then pour over crumb mixture and stir to combine. Place approx 2 heaped teaspoons of crumb mix into each jar.
Rinse out the mixing bowl.

Cheesecake

Once the gelatin has absorbed the water and "bloomed". Put the gelatin bowl in the microwave for 15 sec to liquify. Set aside to cool.

If using pineapple pieces not crushed pineapple, add drained pineapple to the bowl and crush for 5sec sp5. Then set asside in a bowl.

Insert the butterfly (left of the highest blade)
And add the cream cheese cut into small 3cm blocks. Whip for about 20 sec sp 3.5 - scraping down the sides.

Add the condensed milk and continue whipping for 2 min sp 3.5.

Once cooled add the gelatin to the crushed Pineapple along with the lemon juice and stir to combine.

Remove the butterfly and add the pineapple mix to the cheesecake mix and stir for 10 sec sp 2, scraping down the sides and repeating if necessary.

Add the cheesecake mix to the jars till about 3/4 full. Sprinkle with toasted coconut flakes on top if desired. Put the lids on the jars and refrigerate for a few hrs till set.