Either chop the biscuits into small pieces or put them in a plastic bag and crumble them into small pieces. Melt the butter. Mix these well with the almonds and biscuits and bake for about 10 minutes at 180 degrees. The shape does not matter, because after baking everything crumbles, whatever is wanted. Let the biscuit mixture cool down and set aside.
Meanwhile, the curd cheese is mixed with the cream cheese and sweetened with 2 tablespoons of sugar and the vanilla sugar packet.
If you like it lemony, add a citrus aroma or a little grated lemon peel at this point. Puree the blueberries in another container and sweeten with 1 tablespoon of sugar. After the pureed blueberries are quite runny, I put them in the fridge for half an hour. That makes them a little firmer or more jelly-like.
I prefer to fill small, thick glasses because they are easier to spoon out. As the bottom layer, I fill the jars with the cream. Then I put a layer of cooled biscuit mixture about the width of a thumb. Take the blueberries out of the fridge and stir so that the mixture can be well portioned and poured into the glasses. Garnish the glasses with mint leaves or whole blueberries. The dessert can of course also be made with raspberries or strawberries.
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