Ingredients:

  • 1 ½ cups Graham Crackers (or digestive biscuits), finely crushed
  • 4 Tbsp Unsalted Butter, melted
  • 1 Tbsp Granulated Sugar
  • ⅛ tsp Kosher Salt
  • 16 oz full-fat Cream Cheese, softened
  • ½ cup Powdered Sugar (Icing Sugar)
  • 1 ½ cups Heavy Cream (or Double Cream), chilled
  • 1 tsp Vanilla Extract
  • Zest of 1 small lemon (optional)
  • 1 cup Fresh Strawberries, hulled and sliced
  • 1 cup Fresh Blueberries
  • ½ cup mixed Fresh Berries for Garnish

Instructions:

  1. Prepare the Crumb Base: Crush the graham crackers in a food processor or bag until fine. Transfer to a bowl and combine with the melted butter, 1 Tbsp sugar, and salt until the mixture resembles wet sand. Divide evenly among 8 glasses (do not press down).
  2. Prepare the Cheesecake Cream: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until completely smooth and lump-free.
  3. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream until soft peaks form.
  4. Fold: Gently fold the whipped cream into the cream cheese mixture until uniformly smooth and airy.
  5. Assemble Layer 1: Distribute about one-third of the cream mixture evenly over the cracker crumbs in the glasses.
  6. Assemble Layer 2: Layer the sliced strawberries over the cream, pressing them gently against the glass sides, and add a few blueberries in the center.
  7. Assemble Layer 3 & 4: Add the second generous layer of cheesecake cream. Finish the top with a vibrant layer of fresh blueberries and sliced strawberries.
  8. Chill: Cover the parfaits loosely and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the cheesecake mixture to set.
  9. Serve: Just before serving, garnish with extra fresh berries and serve cold straight from the fridge.