Make the biscuit base.

Mix crushed biscuits with melted butter until it looks like wet sand that somehow smells amazing.

Press into boxes.

Spoon the mixture into dessert boxes and press it down firmly. Don’t be shy—this is your foundation.

Whip up the cheesecake filling.

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. No lumps allowed. We’re not doing “rustic texture” here.

Fold in whipped cream.

Gently fold whipped cream into the mixture until it becomes light, fluffy, and slightly dangerous to your self-control.

Layer it up.

Spoon or pipe the cheesecake mixture over the biscuit base. Make it look pretty—or messy but intentional. Both work.

Add toppings.

Go wild here. Berries, chocolate, crumbs—this is your moment of dessert expression.

Chill time.

Refrigerate for at least 2–3 hours so everything sets properly. Yes, waiting is painful. No, you can’t skip it.