Instructions

1. Roughly chop the biscuits with a sharp knife. Tip: We prefer doing this so that you don’t end up with fine crumbs and powder as you get when you crush them.
2. Spoon the crumbs into 4x 250ml preserve jars. Set aside. Tip: If you don’t have preserve jars, you could also just use small bowls or drinking glasses.
3. Place the remaining cheesecake ingredients into a medium sized bowl. Using an electric mixer beat on low speed just until dry ingredients are combined. Scrape down the sides of the bowl then beat again on high speed until the colour is uniform and mixture is smooth and has thickened slightly, 1-2 minutes.
4. Spoon the cheesecake mixture into the preserve jars on top of the biscuit crumbs, close the lids onto each jar, then refrigerate until serving time. Tip: The quickest and neatest way of filling your cheesecake pots is to use a piping bag. Fill a large piping bag with the cheesecake mixture, cut the end of the piping bag off, and then squeeze the mixture into your preserve jars. Each dessert gets +- 140g of the mixture.
5. To serve, pour double cream into a medium sized bowl with sugar and vanilla extract. Whisk just until thick enough to spoon.
6. Spoon generous dollops of the whipped cream on top of each cheesecake pot, then decorate with chocolate sprinkles.
7. Cheesecake pots can be kept in the fridge for up to 3 days, but the biscuit crumb base will lose its crunch after the first day. Still tasty, though!