To make the base, crush the biscuits into fine crumbs, then stir through the melted butter.

Divide between 8 glasses, press down gently with the back of a spoon, then pop into the fridge to set while you make the filling.

For the filling, dissolve the brown sugar by warming it gently with a splash of water, then leave it to cool completely.

Whip the cream until soft peaks form.

In another bowl, beat the cream cheese with the cooled sugar syrup, lemon juice and vanilla until smooth, then fold in the whipped cream.

To make the raspberry topping, put the raspberries and sugar into a small pan and heat gently until the fruit begins to break down.

Remove from the heat, then leave to cool.

Add a large spoonful of the filling followed by a large spoonful of the cooled raspberry sauce to each of the glasses with the biscuit base.

Add a second spoonful of the filling, gently smooth down with a knife, then place in the fridge for at least an hour to set.

Serve each glass with some of the crushed oat biscuit and a raspberry on top.