1. I used a pie pan for this instead of muffin tray.
2. In a bowl, combine digestive cookie crumbs and melted butter. I broke the cookies and mashed it with my hands first, then used a wooden spoon to mash it further because I like a little chunk in the crust.
3. Press mixture into each well to create a thin crust. Press down using cling wrap onto the pan.
4. Let it set in freezer.
5. In a mixer, whip whipping cream into stiff peaks. Make sure the consistency is thick and it will affect the overall result of the pie. Reserve whipped cream in a separate bowl.
6. In the same mixer, combine condensed milk, lime juice, some chopped mint leaves, and bacardi.
7. Once combined, add in cream cheese and sour cream.
8. Then fold in the reserved whipped cream.
9. Spoon or pipe the filling into the crusts and freeze for at least one hour. I just plopped it on and smoothed it out with a cake knife.

Probably the easiest cheesecake ever & super yummy too! Will be attempting this with different flavours and types of alcohol, just because. Do give it a go & let me know if it worked out on your end too 🙂

Drunk on dessert,
Harmini Asokumar