Place the biscuits in a plastic bag and crush finely using a rolling pin. Transfer to a bowl and mix with the butter. Spoon into the jars and smooth down over the base. Refrigerate the jars for approx. 1 hr.
Thoroughly mix the cream cheese, yoghurt, vanilla and icing sugar. Divide the filling between the jars, chill for at least another hour.
Spread the raspberries on top of the filling, seal the jars and refrigerate until ready to serve.