For the crust

1. Using a muffin tin, line 6 tins with muffin liners and set aside.
2. Add the cookies to a food processor and process until they’re finely crumbled. Add the coconut oil and process for 5-10 seconds to combine.
3. Use a spoon to add the crust to the bottom of the muffin liners. You’ll have about 2 tbsp of crust in each muffin cup. Press the crust down so it’s even.
4. Transfer to the freezer and allow to harden for 15-20 minutes. Remove when ready to add the cheesecake filling.

For the cheesecake filling

1. Clean out the food processor and add the coconut cream, cocoa powder, maple syrup and vanilla extract. Blend until combined.
2. For the gelatin egg, pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat for 1-2 minutes until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
3. Add the gelatin egg mixture to the food proecessor and pulse for 3-5 seconds to combine.
4. Pour the cheesecake filling over the crust, evenly filling the muffin cups.
5. Transfer to the fridge and allow to set for 3 hours, or overnight. The cheesecake should be firm.
6. To serve, carefully peel back the muffin liners. Top with coconut cream and marshmallows.