Start by making the base. Pop the biscuits into a food bag and hit with a rolling pin until crushed (or throw them into a food processor or Nutribullet). Combine in a bowl with the butter and then pop into each jar a few centimetres deep. Press down to make it firm. Pop into the fridge while you make the cheesecake filling.

Next make the cheesecake filling. In a bowl, mix the plant-based Philadelphia with the icing sugar, Biscoff (crushed in the same way as you crushed the Digestive biscuits) and vanilla extract. When mixed it should look whipped – slowly mix in the double cream. If the mixture looks a little runny, whisk and add more Biscoff.

Take the serving jars back out of the fridge and layer the cheesecake mixture. Either do one big layer (ready for the whipped cream) or do as I did and have a layer of biscuit base, a layer of cheesecake filling, another layer of biscuit base followed by another layer of cheesecake filling, and so on… I normally use a piping bag for a tidy layer, but a spoon should work just as well.

When you’re ready for the whip, mix the plant-based double cream and icing sugar in a bowl. Use an electric whisk or hand whisk until fluffy and whipped. I normally use a piping bag but again, a spoon works just as well and you can sculpt a shape with a butter knife if you want a special finish. Top with a Biscoff whole biscuit – but only when ready to serve because they absorb the moisture and become very mushy!

Have you tried these? What are your thoughts?