Steps

1. Prepare 4 mini tupperwares (130ml each). (Tip: You can use pudding cups, larger tupperwares, or any container you prefer.)
   🕒 01:45
2. Roughly break 50g of biscuits into coarse pieces by hand.
   🕒 02:04
3. Place the broken biscuits into the bottom of each mini tupperware, aiming for about 2 biscuits per container, and press them down.
   🕒 02:20
4. Place 200g of cream cheese into a bowl.
   🕒 03:08
5. If the cream cheese is firm, microwave it for 30 seconds on 600W to soften. (Tip: Skip this step if your cream cheese is already soft.)
   🕒 03:23
6. Using a rubber spatula, mix the cream cheese until it becomes creamy.
   🕒 03:42
7. Add 50g of granulated sugar and mix with the rubber spatula until incorporated.
   🕒 04:03
8. Switch to a whisk and continue to mix vigorously until no graininess from the granulated sugar remains, achieving a smooth consistency.
   🕒 04:15
9. In a separate bowl, combine 200ml of heavy cream and 1 tbsp of lemon juice. (Tip: Adding lemon juice helps the cream whip better.)
   🕒 04:38
10. Place the bowl of heavy cream into a larger bowl filled with ice water. Whip the cream until stiff peaks form. (Tip: Whip until the streaks from the whisk remain clearly defined.)
    🕒 04:53
11. Add about 1/3 of the whipped heavy cream to the bowl with the cream cheese and mix well to combine.
    🕒 05:33
12. Add another 1/3 of the whipped heavy cream and gently fold it in.
    🕒 05:51
13. Add the remaining heavy cream and carefully fold it in from the bottom, ensuring no streaks of mixture remain and maintaining a fluffy texture.
    🕒 06:03
14. Using a spoon, fill the tupperwares with the biscuit base with the cheesecake batter, pressing down firmly to compact it.
    🕒 06:18
15. Smooth the surface of the tupperware with a spatula.
    🕒 06:51
16. Loosely cover the tupperwares placed on a tray with plastic wrap and refrigerate for 1 hour to set.
    🕒 07:08
17. After 1 hour, remove the plastic wrap. It's done! Add your favorite toppings if desired.
    🕒 07:22