No-Bake Berry Cheesecake Parfaits

1. Simmer the Berry Compote

1. Place 200g of the mixed berries into a small saucepan along with 2 tablespoons of granulated sugar, 1 teaspoon of lemon juice, and 1 tablespoon of water. Reserve the remaining 50g of fresh berries for topping.
2. Heat gently over medium-low heat for 5 to 7 minutes, stirring occasionally and lightly crushing a few berries with a wooden spoon, until the fruit softens and creates a glossy, rich syrup.
3. Remove from the heat and set aside to cool completely while you prepare the rest of the elements.

2. Prepare the Crumb Base

1. Place the digestive biscuits in a sealed zip-top bag and crush them with a rolling pin into coarse crumbs with a few finer sandy bits.
2. Tip the crumbs into a small bowl, pour in the melted butter, and stir thoroughly until evenly coated.

3. Whip the Cheesecake Cream

1. In a mixing bowl, beat the cream cheese, icing sugar, vanilla extract, and lemon zest together with a hand whisk or electric mixer until smooth and lump-free.
2. In a separate bowl, whip the chilled double cream to medium-soft peaks.
3. Gently fold the whipped cream into the sweetened cream cheese mixture using a spatula until fully combined, light, and airy.

4. Assemble and Chill

1. Set out 4 medium glasses or dessert jars.
2. Divide half of the buttery crumbs evenly among the bottoms of the glasses, pressing down lightly.
3. Spoon or pipe half of the cheesecake filling over the biscuit base.
4. Add a generous spoonful of the cooled berry compote to each glass, then repeat the layers with the remaining crumbs and the rest of the cheesecake cream.
5. Top with the leftover compote, fresh berries, and a mint sprig if desired. Serve immediately or chill in the fridge for 20 to 30 minutes before serving.