Ingredients

The following ingredients have 6 Servings
  • 4 sheets graham crackers, coarsely crushed
  • ⅛ teaspoon cinnamon
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 4 ounces full fat cream cheese, at room temperature
  • 4 ounces mascarpone, at room temperature
  • ½ teaspoon lemon zest
  • squeeze of half lemon
  • ¼ cup brown sugar
  • 2 tablespoons sour cream
  • ¾ cup heavy cream

Instruction

  • Preheat oven to 350ºF. Line a sheet tray with parchment paper.
  • Mix together all of the Graham Crumble ingredient. Spread onto a sheet tray and bake for about 5 minutes or until the crumble is lightly golden brown.
  • In a large bowl with an electric mixer, beat together the cream cheese and mascarpone. Beat until well-combined and there are no lumps. Beat in lemon zest, lemon juice, brown sugar and sour cream until well blended.
  • In a separate medium bowl, beat heavy cream until still peaks form. Fold into cream cheese mixture. At this point you could use as a dessert dip with fruit.
  • For the parfaits, sprinkle the crumble into the bottom of a glass (I used a 4 ounce juice glass for a perfect serving size). Pipe or spoon in cheesecake. Top with a little jam (I used @bonnemaman Four Fruits Preserves) and more graham crumble. Repeat once. Top with one more layer of cheesecake and finish off with graham crumble and fresh fruit.
  • Refrigerate until ready to serve. The longer it is in the fridge, the firmer it will get. Enjoy!