Ingredients
Method
Make The Biscuit Base:
- Crush the biscuits in a food processor or ziplock bag with a rolling pin until fine.
- Stir in the melted butter until evenly combined.
- Spoon the mixture into a cupcake tin lined with paper cases (I usually use 1 heaped tablespoon but if you'd like a thicker base, feel free to use more). Press down firmly to form the base.
- Chill in the fridge for 30 minutes while you prepare the filling.
Make The Filling:
- Melt the white chocolate in a heatproof bowl and microwave in short bursts. Let it cool slightly.
- In a separate bowl, beat the cream cheese, vanilla extract, and icing sugar until smooth.
- In another bowl, whip the double cream until soft peaks form.
- Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream until combined and smooth.
Assembling:
- Spoon or pipe the filling onto the chilled biscuit bases.
- Smooth the tops and chill for at least 4–6 hours, or overnight for best results.
- In a large bowl, whisk together your double cream until stiffened. Pipe a swirl on top of your cheesecakes.
- Top with a white chocolate drizzle and crushed biscuits. Serve chilled!