Ingredients:

  • 1½ cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 tbsp lemon juice
  • 1 cup fresh strawberries, quartered
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1 tbsp honey
  • 1 tsp lemon zest

Instructions:

  1. Combine 1½ cups graham cracker crumbs, 5 tbsp melted unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt in a bowl; stir until the mixture resembles wet sand.
  2. Spoon roughly 2 tablespoons of the crumble mixture into the bottom of each of the 12 mini dessert glasses and press down firmly with the back of a small spoon to create a level surface.
  3. In a chilled bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice until the mixture is completely smooth and lump-free.
  4. In a separate bowl, whip 1 cup cold heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula until a uniform, airy consistency is reached, then transfer the filling to a piping bag.
  6. Pipe the filling into the glasses, filling them approximately 3/4 of the way up.
  7. In a small bowl, toss 1 cup quartered strawberries, 1/2 cup blueberries, 1/2 cup raspberries, 1 tbsp honey, and 1 tsp lemon zest until the berries glisten.
  8. Gently place a mix of berries on top of the cream in each glass, ensuring a variety of colors.
  9. Chill the glasses in the refrigerator for 2 hours to set.