Prepare the Base: Place the digestive biscuits in a food processor and blitz into fine crumbs. Alternatively, put them in a sturdy food bag and crush them with a rolling pin. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.

Form the Mini Crusts: Divide the biscuit mixture evenly between 8 small dessert glasses or individual tartlet tins (about 8-10cm in diameter). Press the crumbs down firmly and evenly across the bottom and slightly up the sides to form a crust. I find using the back of a teaspoon helps to get a neat finish. Place them in the fridge to set for at least 30 minutes.

Make the Creamy Filling: In a large bowl, beat the room-temperature cream cheese with an electric mixer until it's completely smooth and free of lumps. Sift in the 75g of icing sugar and add the vanilla extract. Beat again until everything is well combined.

Whip the Cream: In a separate, clean bowl, whip the 300ml of cold double cream until it forms stiff peaks. Be careful not to overwhip it, or it will become grainy.

Combine the Filling: Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it. Then, add the remaining whipped cream and fold carefully with a spatula until just combined. You want to keep as much air in the mixture as possible.

Prepare the Bananas: Slice two of the bananas into thin rounds. Toss them gently in the lemon juice – this will stop them from browning.

Assemble the Pies: Remove the chilled bases from the fridge. Arrange a single layer of banana slices over the biscuit base in each glass or tin. Spoon or pipe the cream cheese filling evenly over the bananas, smoothing the top.

Chill to Set: Place the assembled mini pies back in the fridge and chill for at least 4 hours, or preferably overnight. This step is crucial for the filling to set properly.

Decorate and Serve: Just before serving, whip the remaining 200ml of double cream with 1 tbsp of icing sugar until soft peaks form. Pipe or spoon a dollop onto each pie. Garnish with a few fresh slices from the third banana and some dark chocolate shavings. Serve immediately.