Prepare the Biscuit Base: Take your digestive biscuits and place them into a food processor. Blitz until they form fine crumbs, resembling coarse sand. Alternatively, place them in a zip-top bag and crush them thoroughly with a rolling pin. Melt your unsalted butter gently in a small saucepan or microwave until it's completely liquid and glistens. Pour the melted butter over the biscuit crumbs in a medium bowl and mix well with a spoon until all the crumbs are evenly coated and appear moist.

Assemble the Bases: Divide the buttery biscuit mixture evenly among 6-8 individual serving jars (small jam jars or ramekins work perfectly). Press the crumbs down firmly into the bottom of each jar using the back of a spoon or your fingertips. You want a compact, even layer that feels solid. Once pressed, place these jars in the refrigerator to chill for at least 15 minutes while you prepare the filling. This helps the base set and prevents it from crumbling too much when you spoon on the topping.

Whip the Cream Cheese Mixture: In a large mixing bowl, combine the softened full-fat cream cheese, Greek yoghurt, sifted icing sugar, vanilla extract, and a pinch of salt. If you’re adding lemon juice or protein powder, incorporate them now. Using a stand mixer fitted with the whisk attachment, or a hand mixer, beat the mixture on medium speed until it's completely smooth, light, and appears creamy white, with no lumps visible. Scrape down the sides of the bowl occasionally to ensure everything is fully incorporated.

Fold in the Double Cream: In a separate, chilled bowl, whip the double cream until it forms soft peaks – it should hold its shape but still be light and airy. Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a light hand, folding just until no streaks of cream remain and the mixture is uniformly pale and fluffy. Overmixing at this stage can deflate the cream, so be gentle to maintain that lovely, airy texture. The mixture should smell subtly sweet and vanilla-scented.

Fill the Jars: Spoon or pipe the creamy cheesecake filling into the prepared jars, distributing it evenly over the chilled biscuit bases. Fill the jars almost to the top, leaving a small space for your toppings. The filling should look smooth and invitingly soft. You can use a piping bag for a neater finish, but a spoon works perfectly well too. Gently tap each jar on the counter a couple of times to settle the filling and remove any air bubbles.

Chill and Set: Cover each jar with a lid or cling film to prevent any fridge odours from being absorbed. Return the cheesecake jars to the refrigerator and chill for a minimum of 2-4 hours, or ideally, overnight. This crucial step allows the cheesecake to firm up, creating that classic creamy, dense texture. When properly chilled, the filling should feel firm to the touch and hold its shape beautifully.

Serve with Toppings: Just before serving, uncover the chilled cheesecake jars. Top generously with fresh berries – a vibrant cascade of strawberries, raspberries, and blueberries creates a beautiful contrast to the pale filling. Friends always ask me for this recipe after trying it at dinner parties, and the fresh fruit is always a highlight!