100g full fat cream cheese
100ml double cream
3 tbsp icing sugar
1 tsp vanilla extract
70g Lindt white chocolate, melted
70g digestive biscuits
2 tbsp unsalted butter, melted
1 tbsp toffee sauce (mine was homemade but you can just use store bought if you like)
Blitz your digestive biscuits in a food processor until they become a fine crumb.
Melt your butter in the microwave and then pour into the biscuit crumbs.
Mix together until it forms a wet sand consistency.
Spoon the biscuit base evenly into the two ramekins and flatten down with the back of a spoon.
Pop these in the fridge to set and move on to making the cheesecake batter.
Mix the cream cheese until softened and then mix in the icing sugar and vanilla until well combined.
Melt your whole chocolate in the microwave and pour into the cream cheese mixture. Mix to combine.
Add in the double cream and whisk until it forms hard peaks.
Gently fold through your toffee sauce so you don’t lose the air you put into the cream.
Spoon the cheesecake mixture evenly in to your two ramekins. Smooth down with a spoon.
Allow to set in the fridge for about an hour and then decorate as you wish.
Serve and enjoy!