1-Gather all ingredients and measure them precisely. Soften the cream cheese to room temperature for easier mixing.

2-Choose containers: the recipe yields 4-5 small ramekins or 2-3 medium jars depending on size. Chilled glass jars look pretty, but avoid freezing in glass.

3-Crush the caramelized biscuits into fine crumbs using a plastic bag and rolling pin or a food processor. The crumbs should be fine enough to press into a compact base but not powdered.

4-Melt the 40 grams unsalted butter and pour it over the crumbs in a medium bowl. Mix until all crumbs are moistened.

5-Divide this mixture evenly into your ramekins or jars and press it down to form a thin base layer no more than 1 cm thick. Press firmly so the base holds together after chilling.

6-Whip the 120 ml full-fat double cream with a tiny pinch of salt until stiff peaks form. This adds lightness and structure to the filling.

7-In a separate bowl, mix 120 ml full-fat cream cheese, 3 tablespoons fine icing sugar, and 1/2 teaspoon vanilla extract if using. Whisk lightly by hand until smooth; avoid overbeating which can create too much air.

8-Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold with a gentle hand to keep the mixture airy and smooth.

9-Split the combined cream cheese filling evenly into two bowls.

10-To one bowl, add 1 tablespoon cocoa powder (or more to taste) and mix until fully incorporated for the chocolate layer.

11-To the other bowl, fold in 1/4 cup caramelized biscuit spread. You can blend it fully for a uniform biscuit layer or leave streaks for a marbled effect.

12-Layer the fillings into your jars or ramekins. Start with either the caramelised biscuit layer or the cocoa layer depending on the look you want. A common method is to place the caramelised biscuit layer first, smooth the top, then chill briefly to set so layers remain distinct.

13-Add the chocolate cream cheese layer on top and smooth the surface with a small spatula. If you want particularly clean layers, chill the bottom layer for 10-15 minutes before adding the next layer.

14-Decorate with extra crushed caramelized biscuits for crunch and a pretty finish.

15-Chill the jars or ramekins in the fridge for 1-2 hours before serving for best texture. Keep refrigerated and consume within 1-2 days. If you need to prepare ahead, make up to 24 hours in advance for the best results.