1First of all crumble the biscuits into powder. Use a rolling pin or whatever is easiest, do it in a freezerbag so they all stay together.
2Now melt some butter in a pan and mix in the biscuits. It should be a paste like consistency. This will form the base of the cheesecake. It’s also super delicious at this point too. Add more or less butter as needed. Transfer it to your pan or cup and pad down the base (1/2 cm thick) and let it cool.
3Mix you cream cheese with the sugar (around 3:1 – but to taste really) in another bowl
4Now squeeze in the juice of a lime, and grate in some of the zest and give it a little mix.
5Scoop this into the glasses on top of your biscuit base.
6Grate a little dairy free chocolate on top. Just half a square is enough per serving. I like mint chocolate for this.
7Let it chill in the fridge for around 2-3 hours, but overnight if you can.