Place the ginger snap biscuits into a sealed food bag and gently bash them with a rolling pin. Don’t worry about making them perfectly fine, a mix of small crumbs and slightly larger crunchy pieces gives a lovely texture.

Tip: If the bag starts to split, double bag it. You’re aiming for crumbs that look like coarse sand with a few bigger bits.

Add 150g of the blueberries to a small saucepan along with the golden caster sugar and 1 teaspoon of water.

Heat gently over a low to medium heat. Stir occasionally as the sugar dissolves, you’ll see the berries start to release their juices and soften.

Once the mixture begins to gently bubble, let it simmer for a few minutes. Stir every 30–60 seconds to prevent sticking.

You’re looking for the berries to look soft and slightly jammy, and the liquid to thicken to a glossy, glaze-like consistency. It should coat the back of a spoon.

Remove from the heat and allow to cool slightly, it will thicken more as it cools.

In a mixing bowl, whisk together the cream cheese, Greek yoghurt, 1 tablespoon of lemon curd, vanilla extract and icing sugar.

Whisk until smooth and creamy. The mixture should look silky and hold soft peaks when you lift the whisk.

Tip: If it looks lumpy, keep whisking, cream cheese just needs a little encouragement to smooth out.

Now for the fun part; building your layers!

Start with a spoonful of crushed biscuits in the bottom of each glass.

Add a dollop of the cream cheese mixture.

Spoon over some of the softened blueberries, followed by a small drizzle or dollop of lemon curd.

Repeat the layers once more for a layered effect.

Top with a final spoonful of cream cheese mixture.

Scatter over a few fresh blueberries (from the reserved 50g) and a sprinkle of biscuit crumbs for a little crunch.

If you like, add a tiny extra swirl of lemon curd on top for colour.

Serve straight away for a quick treat, or chill for 30–60 minutes if you prefer a slightly firmer texture. These are perfect for dinner parties, family desserts or a simple midweek sweet fix.