Ginger and white rum pineapple cheesecakes

Ingredients

70 g	Butter, melted
200 g	Gingernuts
1 ¼ cups	Mascarpone
1 tsp	Vanilla paste
2 Tbsp	Icing sugar
1	Lemon, for 1 tsp of grated rind
1 ½ cups	Fresh pineapple wedges, diced

Directions

1. Place the gingernuts in a bowl of a food processor and process until they resemble fine breadcrumbs. Add the butter and stir until well combined.
2. Cut 12 strips of non-stick baking paper and use to line the bases of 6 x 1/2 cup-capacity lightly greased muffin tins leaving enough to hang over the sides.
3. Press the biscuit mixture into the tins and refrigerate for 30 minutes or until firm.
4. Place the mascarpone, vanilla, icing sugar and lemon rind in a bowl and whisk to combine. Set aside. Place the pineapple and rum in a bowl and toss to coat.
5. Remove the biscuit bases from the tins using the paper strips.
6. Spoon the mascarpone mixture into the cases and top with the marinated pineapple to serve.