01 - Crush Weetabix biscuits into fine crumbs using your hands or a rolling pin.
02 - In a mixing bowl, combine Weetabix crumbs, milk, and honey or maple syrup until thoroughly blended.
03 - Press the base mixture evenly into the bottom of two small jars or ramekins, ensuring a compact layer.
04 - Blend Greek yogurt, light cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.
05 - Spread the cheesecake mixture over the prepared base, dividing evenly between jars or ramekins.
06 - Layer fresh berries on top and add a spoonful of berry jam or compote if desired.
07 - Cover and refrigerate overnight, or for at least 8 hours, allowing the cheesecake to firm.
08 - Enjoy chilled, straight from the refrigerator.