Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
Portion between 12 ramekins/glasses and then press down relatively firmly.
For the Cheesecake Filling
Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth.
Add the caramel and whisk again until smooth and lump free – this could take a couple of minutes, I whisk it at half speed so not too quick or slow!
Pour in the double cream and the salt, and whisk again till smooth. As these are individual desserts, that are in dishes, it doesn't have to be that thick. It just has to be combined and lump free.
Pour/spoon the mixture between the 12 cheesecakes and smooth over.
Set the cheesecakes in the fridge for 1-2 hours.
For the Decoration
Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
Drizzle over some extra caramel, and sprinkle over some sprinkles! Enjoy!
Notes
As these cheesecakes are in ramekins or glasses as you can see in the pictures, its actually easier if the cheesecake isn't as thick as a regular No-Bake Cheesecake such as my no-bake salted caramel cheesecake.
I use less butter in the base of these as its easier to eat out of the jar that way.