Mix the crushed biscuits with the melted butter and line the bottom of each Le Creuset Calm Collection Mini Bowl with 2 teaspoons of biscuit crumb base. Push each respective base in to secure it, and chill until needed.

Using an electric beater, whip together the cream cheese, sugar and icing sugar until well combined and smooth.

Beat the cream separately until soft peak stage.

Fold the cream cheese mixture into the whipped cream until well combined and slightly airy.

To flavour your cheesecakes, divide the mixture into 4 bowls, add the desired flavouring to taste and fold through into each mini bowl. Spread evenly over the chilled biscuit base.

Chill in the fridge for 4 – 6 hours or until set. Serve topped with toasted coconut flakes, edible violet flowers, ruby chocolate chips, pistachios and lemon curd.

Cook’s Note: If you’d like a firmer cheesecake faster, bloom 1 gelatin leaf in ice water until completely soft, drain and squeeze out any excess water. Dissolve in 50ml of warmed cream from the original mixture and add it to the cheesecake mixture right at the end. Fold through evenly for even setting and divide between bowls.