Bloom the gelatin

In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.

Make the Mocha Mixture: In a small saucepan, combine condensed milk, cocoa powder, and espresso powder and heat over medium heat until bubbles start to form on the side of the pan, but don’t let it boil. Remove it from the heat and stir in the bloomed gelatin. Allow the mixture to cool for about 5 minutes.

In a bowl of a stand mixer fitted with a paddle attachment or a mixing bowl and a hand mixer, add the cream cheese and beat until smooth.

Add the mocha mixture to the cream cheese and mix until thoroughly combined. Spoon or pipe the filling into each tray cavity, leaving a space on top of the tray for the crust. Transfer the filled trays to the freezer to chill while you make the crust.

In a separate bowl, mix cookie crumbs, melted butter, and brown sugar until combined and set aside. The crumbs can be made either in a food processor or a blender. Pulse (including the cream filling) until it forms a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin.

Bring the chilled filled ice trays from the freezer and spoon a little of the cookie crumbs on the top of each cheesecake. Press down gently on the crumbs using the back of a spoon, ensuring the surface is evenly covered. Transfer the filled ice tray to the freezer and chill for about 5 hours or overnight.

Pop bites out of the tray and let sit at room temperature for 5–10 minutes before serving.

Garnish with a drizzle of chocolate sauce or a dusting of cocoa powder for extra flair.