Step 1

Preheat oven to 120°C.

Step 2

Crush the biscuits in a food processor, then add the butter and mix until combined. Use the crumb mixture to line the base of six greased 8 x 3cm loose-bottomed tart pans. Bake in the oven for 10 minutes. Set aside to cool.

Step 3

Dissolve the jelly crystals in 80ml (1/3 cup) boiling water. Add the lime juice and set aside to cool slightly.

Step 4

Beat the cream cheese, sugar and vanilla extract together until combined, then add the jelly mixture. Whip the evaporated milk until it has thickened, then fold into the cheese mixture. Spoon into the biscuit-lined pans and refrigerate overnight.

Step 5

Serve the lemon, lime and ginger cheesecakes with a mix of your favourite tropical fruits.