Line a 12-cup muffin pan with cupcake liners.

Melt butter and set aside.

Add biscuits to a gallon ziplock bag and crush with a rolling pin until fine.

Combine the butter and crushed biscuits.

Divide the biscuit mixture between the 12 cupcake liners.

Press firmly into the bottom of the pan and then place the pan in the freezer while you make the filling.

In a standing mixer with the whisk attachment whip heavy whipping cream to stiff peaks. When you remove the whisk, the whipped cream should stand up, these are stiff peaks. Be careful not to over whip. Move the whipped cream to a different bowl and set aside.

Again, with the whisk attachment on the standing mixer, whip together the cream cheese and sifted powdered sugar. Scrape the sides of the bowl and mix a little more to ensure there are no lumps. Remove the bowl from the mixer.

Add about a 1/2 cup of whipped cream at a time to the cream cheese mixture. Use a rubber spatula to fold it in gently making sure not to over mix.

Lastly, add the Mint Jelly and vanilla extract and fold them in gently.

Spoon the cream cheese filling into the liners on top of the crust evenly distributing the filling into the 12 molds.

Return the pan to the freezer for about 30 minutes until firm.

Once firm, drizzle tops with Naked Chocolate Sea Salt and freeze for another 10 minutes.

Serve immediately or store in fridge for up to 24 hours and Enjoy!