Prepare the Biscuit Base: Take your digestive biscuits and place them into a sturdy freezer bag. Using a rolling pin, bash them until they become fine crumbs, resembling coarse sand. Melt the unsalted butter gently in a small saucepan over low heat until it's completely liquid and glistens. Pour the melted butter over the biscuit crumbs in a medium bowl and mix thoroughly with a spoon until all crumbs are evenly coated and appear moist.

Assemble the Bases: Divide the buttered biscuit crumbs evenly among six small jars (about 200ml capacity). Use the back of a spoon or a small pestle to press the crumbs down firmly into an even layer at the bottom of each jar. This creates a solid, compact base that won't crumble when you dig in. Place the jars in the fridge to chill while you prepare the filling.

Whip the Cream Cheese Mixture: In a large mixing bowl, combine the softened full-fat cream cheese, high-protein Greek yoghurt, powdered sugar, vanilla extract, and protein powder. Beat with an electric hand mixer on medium speed until the mixture is completely smooth, pale, and fluffy, with no lumps visible, which should take about 2-3 minutes. If you're using lemon zest, stir it in now until its bright, citrusy aroma infuses the mixture.

Whip the Double Cream: In a separate, clean bowl, pour in the cold double cream and add a tiny pinch of salt. Using the electric hand mixer (with clean beaters), whip the cream on high speed until it forms soft peaks – it should look thick and billowy, holding its shape gently when the beaters are lifted. Be careful not to over-whip, or it will become grainy.

Combine and Fill: Gently fold the whipped double cream into the cream cheese mixture using a spatula. Use a light hand, folding until just combined, ensuring the mixture remains light and airy. The mixture should feel thick and luscious. Spoon or pipe the cheesecake filling into each prepared jar over the biscuit base, filling them almost to the top. The filling should look wonderfully smooth and creamy.

Chill and Serve: Cover each jar loosely with its lid or cling film and place them in the fridge to chill for at least 4 hours, or preferably overnight. The cheesecake needs this time to firm up and allow the flavours to meld beautifully. When ready to serve, top generously with fresh berries. My kids absolutely devour this every time I make it, especially with a colourful mix of strawberries and blueberries on top.