Crush the biscuits into fine crumbs in a food processor or using a plastic bag and rolling pin. Divide the crumbs between 2 or 4 serving dishes, reserving some for decoration.

Mix or blend the room-temperature cream cheese and Greek yoghurt with the vanilla sugar and 50 g sugar until smooth and creamy.

Grate the zest of a whole lime into the cream, squeeze the juice of half a lime into the cream first, taste and add more juice if necessary.

Divide the cream into serving dishes, decorate with biscuit crumbs and a lime slice. Enjoy!