In a bowl, crush the digestive biscuits into fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin.

Add the melted butter to the biscuit crumbs and mix well until combined. This will be your cheesecake base.

Divide the biscuit mixture evenly among 4-6 small serving jars or glasses, pressing it down gently to form a compact layer at the bottom.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Pour in the condensed milk and lemon juice. Mix until fully incorporated and the mixture is smooth.

In a separate cold bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese and condensed milk mixture until no streaks remain. Be careful not to overmix.

Spoon the cheesecake mixture over the biscuit base in your jars, filling them almost to the top.

If using, layer fresh berries on top of the cheesecake mixture.

Cover the jars and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm.

Before serving, garnish with additional fresh berries, mint leaves, or chocolate shavings if desired. Enjoy your royal treat!