Prepare the Biscuit Base: Place the digestive biscuits in a sealed food bag and crush them into fine crumbs using a rolling pin. Alternatively, you can blitz them in a food processor. Transfer the crumbs to a bowl, add the demerara sugar (if using), and pour over the melted butter. Mix with a fork until the crumbs are evenly coated and resemble wet sand.

Assemble the Bases: Divide the biscuit mixture evenly between 6 small glasses or dessert cups (around 200ml capacity). Use the back of a teaspoon to press the mixture down firmly and create a flat, even layer. Place the glasses in the refrigerator to chill for at least 30 minutes while you prepare the filling.

Make the Cream Cheese Filling: In a large mixing bowl, add the room temperature cream cheese, sifted icing sugar, vanilla, lemon zest, and lemon juice. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on a low-medium speed for about 2 minutes until everything is combined and the mixture is smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps.

Whip the Double Cream: In a separate, clean bowl, pour in the cold double cream. Whip it using the electric mixer (with clean beaters) on medium-high speed until it forms stiff peaks. Be careful not to over-whip it. For a great visual guide on whipping cream, you can check out resources like this one from BBC Good Food.

Combine the Filling: Gently fold about a third of the whipped cream into the cream cheese mixture using a spatula to lighten it. Then, add the remaining whipped cream and fold carefully until just combined. The goal is to keep the air in the cream, so use gentle, sweeping motions.

Fill the Cups: Spoon or pipe the cheesecake filling over the chilled biscuit bases, dividing it evenly among the glasses. I find that using a piping bag gives you that neat, professional-looking swirl, but a spoon works just fine. Smooth the tops with the back of a spoon.

Chill to Set: Cover the dessert cups with cling film and place them back in the refrigerator to set for at least 4 hours, or ideally overnight. This chilling time is essential for the filling to firm up properly.

Prepare the Strawberry Topping: About 30 minutes before serving, prepare the topping. Finely chop half of the strawberries and place them in a small bowl. Add the caster sugar and lemon juice and gently stir to combine. Let this mixture sit for 15-20 minutes to macerate—this draws out the juices and creates a light syrup. Slice the remaining strawberries for decoration.

Serve: Just before serving, spoon the macerated strawberries and their juices over the set cheesecake filling. Garnish with the fresh strawberry slices.