150g digestive biscuits (or graham crackers)
60g unsalted butter, melted
450g cream cheese, softened
100g powdered sugar
250ml heavy cream, whipped to soft peaks
1 tsp vanilla extract
In a 12-cup muffin tin fitted with cupcake liners, crush the biscuits into crumbs, combine with melted butter, and press into the bottoms. Let it cool for fifteen minutes.
Blend vanilla, powdered sugar, and cream cheese until smooth. Add the whipped cream and fold gently.
Smooth the tops of the crusts after spooning the filling over them. Refrigerate for a minimum of four hours or until it solidifies.
Before serving, garnish with fruit, chocolate shavings, or a caramel drizzle.