1 Pack Simply Better Salted Caramel or Vanilla Sable Biscuits
2 Cartons Simply Better Irish Jersey Cream
1 Carton Simply Better Irish Original Cream Cheese
1 Tsp. Vanilla Extract
1 Jar Simply Better Italian Hazelnut Spread
1 Carton Simply Better Sea Salt Toffee Sauce
1 Pack Simply Better Handpicked Raspberries
Icing Sugar, for dusting
Method
Melt the butter in a small pan or in the microwave. Put the biscuits into a food processor and process until finely crushed. Alternatively put them into a plastic bag and crush with a rolling pin. Set aside 50g for decoration and then tip the remainder into a bowl. Drizzle in the melted butter and mix with a spoon until evenly combined. Divide among glasses or jars and press down gently to create a base.
To make the cheesecake layer, beat the cream, cream cheese and vanilla extract with an electric hand beater until stiff peaks form. Add two tablespoons of the hazelnut spread and stir to combine.
Spoon a layer of toffee sauce over the biscuit base then spoon over half of the cheesecake mixture followed by a layer of hazelnut spread and then top with the remaining cheesecake mixture.
To decorate, top the cheesecakes with fresh raspberries and the leftover crushed biscuits.
