3oz1/3 Less Fat cream cheese"Neufchâtel" style works beautifully
10-12cinnamon graham crackerscrushed into 1/2 inch pieces
In a glass bowl, combine the strawberries, raspberries, sugar and lemon juice and stir well. Gently press the berries with a masher to release some juices. Cover tightly with plastic wrap and let it sit in the refrigerator for about 2 hours (or overnight).
In the bowl of an electric mixer with a wire whisk, beat the heavy cream, cream cheese and confectioners sugar until it turns to stiff peaks. Transfer to an airtight container and chill until ready to assemble.
When the berries have softened and released their juices, place about 3 tablespoons of berries and some juice in the bottom of 6 8-oz serving cups. Add 1/4 cup of whipped cream mixture to each and smooth the tops. Add 1 tablespoon of lemon curd and spread over top to the edges. Place about 2 tablespoons of crushed graham crackers on top. Repeat with another whipped cream, lemon curd and graham cracker layer. Top with one more layer of whipped cream mixture. If making ahead, cover each parfait glass with plastic wrap and chill in the refrigerator. This can be done up to one day ahead.
Before serving, drizzle remaining berry sauce on top of each parfait.
Adapted from Blackberry, Lemon and Gingersnap Cheesecake Pudding, Bon Appetit, August 2010, via Epicurious.Cheesecake Parfait FAQs/Tips
The berry layer is made by macerating berries -- this process is done by soaking berries in sugar and liquid, in this case, lemon juice. You can also use balsamic vinegar for an even deeper flavor.
For the cream filling, I prefer the “Neufchâtel” style cream cheese, but regular cream cheese works well, too.
Can I make this in advance? Yes! The separate components can be made a day or two in advance. You can also assemble the parfait cups without the final drizzle of berries and refrigerate it up to a day before, but keep in mind the graham crackers may not be as crunchy.