White Christmas Chocolate Cheesecake Pots

Meanwhile, Pop the butter into a small saucepan on medium-low heat and allow it to melt (see ingredients for amount - you'll need some of the butter later on). Remove from the heat when done. Add the speculoos biscuit crumbs to the melted butter, mixing well, then divide it equally between glasses, small serving bowls or ramekins (whichever you have to hand, 1 per person). Pat the crumbs down to make a firm base then set aside.

In a large bowl, mix together the cream cheese, salt (see ingredients for amount), and cooled white chocolate until softened and well incorporated. In another bowl, combine the sugar (see ingredients for amount - you’ll need some later) and double cream (see ingredients for amount). Whisk until it forms a light and fluffy whipped cream. Gently fold the whipped cream into the cream cheese mixture until well combined, 1-2 mins.

Divide half of the cheesecake filling between your glasses/bowls/ramekins, smoothing the top with the back of a spoon. Drizzle over the salted caramel sauce, dividing it between each portion, then cover with the remaining cheesecake filling. Smooth the top again with the back of a spoon.

Cover and chill the cheesecake pots until they have set, overnight.