Ingredients

The following ingredients have 4 Servings
  • 210 g digestives ((or 7.5oz /14 whole graham crackers) - the gluten-free variety work great too)
  • 4 tbsp unsalted butter (melted)
  • 3 tbsp light brown sugar
  • pinch of salt
  • 175 g (1 cup) fresh blueberries
  • 225 g (1 ½ cups) fresh blackberries
  • juice of half a lemon
  • 2 tbsp cold water
  • 100 g (1/2 cup) caster (or fine granulated) sugar
  • 1 tbsp cornflour ((cornstarch) mixed with 2 tablespoons cold water)
  • 180 ml (¾ cup) double (heavy) cream
  • 2 x 225g (2x 8 oz) packs Philidelphia cream cheese
  • 1 tsp vanilla extract
  • 85 g (¾ cup) confectioner’s sugar
  • Zest of one lemon

Instruction

  • Place the biscuits graham crackers into a large bag or bowl and crush into crumbs using the end of a rolling pin. Add the melted butter, brown sugar and salt and mix until the crumbs absorb the butter.
  • Place the blueberries, blackberries, lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes).
  • Stir in the cornflour mixture and heat through, continuously stirring for another 30 seconds until the berry mixture has thickened. Turn off the heat and allow to cool.
  • Pour the cream into a large bowl and whisk with an electric whisk until thick.
  • Add the cream cheese, vanilla and confectioners’s sugar and whisk again until combined. The mixture should be thick enough to hold its shape.
  • Divide the cookie crumbs between 6 mason jars (mine are 200ml/7oz jars) and press down with the back of a spoon.
  • Spoon or pipe the cream cheese mixture on top, then spoon over the cooled berry mixture.
  • Sprinkle with lemon zest and serve – or place a lid on and refrigerate until ready to serve.