Banana Cheesecake Pots with Crushed Cookies and Sponge Toffee

Ingredients

• 1 pkg (250 g) Philadelphia-style cream cheese, diced if cold, or at room temperature
• 3/4 cup icing sugar
• Seeds from 1 vanilla bean
• 1 tsp fresh strained lemon juice
• 1 cup 35% cream
• 1 pkg (135 g) all-butter shortbread cookies, about 6 round cookies, roughly crumbled
• 2 bananas, peeled and thinly sliced into half-moons, plus extra to garnish
• 1 bar (44 g) chocolate-covered sponge toffee, such as Crunchie, chopped, plus extra to garnish

Directions

1. Combine cream cheese with icing sugar, vanilla seeds and lemon juice in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until roughly combined, about 1 minute. Increase speed to medium-high and continue whisking, scraping down sides and bottom of the bowl halfway through, until mixture is very smooth, about 2 to 3 minutes. Add cream. Gradually return to medium-high speed and mix, scraping down sides and bottom of the bowl halfway through, until mixture is thick, fluffy and resembles frosting, 3 to 5 minutes.
2. To assemble, arrange half of the crushed cookies among each bottom of four 12-oz glasses or jars. Then, divide half of the banana and sponge toffee between glasses to top. Divide half of the cream cheese mixture among glasses, using the back of a spoon to evenly spread. Repeat with another layer of remaining crushed cookies. Top with remaining bananas and sponge toffee. Top with remaining cream cheese mixture; smooth tops.
3. Garnish with additional chopped sponge toffee and more sliced banana. Serve immediately or refrigerate until ready to serve.