1-First Step: Crush the biscuits and build the base Start by crushing the caramel biscuits into fine crumbs. You can use a rolling pin and a zip-top bag or pulse them in a food processor. The crumbs should look even and sandy so the crust presses together well. This step matters because a firm base supports the creamy filling and helps each spoonful hold its shape. Next, melt the unsalted butter and mix it with the biscuit crumbs in a medium bowl. Stir until every crumb looks lightly coated. Then divide the mixture into 4 to 5 ramekins or 2 to 3 jars, depending on the size you want. Press the mixture down firmly to form a base layer about 1 cm thick.

2-Second Step: Whip the cream Pour the full-fat double cream into a clean bowl and add a tiny pinch of salt. Whip it until stiff peaks form. You want the cream to hold its shape, but not turn grainy or overmixed. Full-fat cream gives the best texture here, since low-fat versions can turn watery and loose. If you are making this for a special event or meal prep, you can whip the cream a little ahead of time and keep it chilled. Just cover it and place it in the fridge while you finish the filling.

3-Third Step: Make the cheesecake filling In a separate bowl, mix the full-fat cream cheese, icing sugar, and vanilla extract if using. Stir until smooth and creamy. The cream cheese should be soft enough to blend easily, but still thick. If it has lumps, beat it a little longer until the texture turns silky. Now gently fold the whipped cream into the cream cheese mixture. Use a spatula and light strokes so you keep as much air in the filling as possible. That airy texture is what gives this lotus biscoff cheesecake style dessert its soft, spoonable feel.

4-Fourth Step: Split the filling into two flavors Divide the cream cheese mixture into two bowls. Add the cocoa powder to one bowl and mix well until the chocolate layer looks smooth and even. Use strong cocoa powder if you want the chocolate flavor to stand up to the sweetness of the caramel biscuits. If you prefer a sweeter chocolate taste, add a little more cocoa or use a milk chocolate variation. To the second bowl, fold in the caramel spread. Mix until fully combined, or leave a marbled look if you want a pretty swirled finish. This caramel layer gives the dessert its warm, rich flavor and works especially well with the biscuit base.

5-Fifth Step: Fill the jars or ramekins Evenly divide the caramel cream cheese filling over the biscuit base. Smooth the top with the back of a spoon. If you want sharper layers, chill the caramel layer for 20 to 30 minutes before adding the chocolate layer. That little pause helps the fillings stay neat and gives the final dessert a cleaner finish. Once the caramel layer is set enough to hold, add the chocolate cream cheese layer on top. Smooth it out carefully so the top looks tidy. You can swirl the top lightly with the spoon for a more casual look, or keep it flat for a polished presentation.

6-Sixth Step: Add the finishing touches and chill Decorate the tops with extra crushed caramel biscuits. This adds crunch and makes the dessert look more inviting. Then chill the jars or ramekins in the fridge for 1 to 2 hours before serving. If you have time, making the cheesecake the night before gives the best texture because the filling fully sets and the flavors blend together. Serve it chilled straight from the fridge for the cleanest texture. If you are serving at a party, take it out about 10 to 15 minutes before eating so the filling softens slightly.