Small saucepan Optional if not using microwave to melt butter
4 1/2 cup mason jars Or small ramekins
electric beater Optional but will make your work easier and give a smoother result
1/2Cupgraham cracker crumbsbutter cookie crumbs work well too
4Ozcream cheeseat room temperature
8TbspBlueberry jamor jam of choice (see Galley Kat Notes below)
Melt butter and stir in graham crumbs.
Divide 1/2 crumbs (a generous tablespoon) amongst mason jars, pushing down for form a firm base. You can reserve a bit of the crumb mixture (about 2 tsp) to sprinkle on top of the parfaits if you wish.
Add cream cheese, sugar, salt and lemon zest and juice to mixing bowl. If using an electric beater, beat until soft and fluffy. You can come close to the same results with a mixing spoon but the beater will make it so much easier and a lot fluffier.
Divide half the cream mixture amongst the four jars, spread evenly over the crumb base.
Spread 1 tbsp of jam evenly over the cream mixture
Repeat with a layer of crumb mixture, then cream mixture, then top with some jam and a sparse sprinkling of crumbs.
If using mason jars, place lid on and refrigerate until ready to use. These will keep well for 3-4 days.
If you have a few extra minutes and some fresh or even frozen fruit on hand, try this simple compote recipe…1 cup fruit (I’ve tried this with blueberries, raspberries, strawberries and rhubarb)1/2 cup sugar (can reduce or increase depending on type of fruit)juice of 1/2 lemonIn a small saucepan, bring all to boil and simmer for about 10 minutes of until mixture thickens. Cool and use in the above recipe, on short cakes or simply over ice cream.