Chop the chocolate coating. Melt in a hot water bath. Finely crumble the biscuits in a freezer bag with a dough roll. Mix crumbs and chocolate coating well.
Spread the crumb-chocolate mixture as 4 heaps on baking paper. Shape into bases (approx. 9 cm Ø) and chill for at least 20 minutes.
Wash, clean and quarter the berries. Sprinkle with 2 tablespoons of sugar. Mix cream cheese, 3 tablespoons sugar and lemon juice. Whip cream until stiff, fold in. Spread over the cake base. Decorate with berries and add the rest.
Serve immediately.