1 1/2cupsgraham cracker crumbsabout 10 full sized crackers
8ozcream cheese1 block
2teaspoonsfresh lemon juice
2tablespoonsmilkany fat content
2cupscool whipor freshly whipped cream
Fresh berriesstrawberries and blueberries shown
Graham Cracker Crumble
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and stir until fully combined. Pour into a 9″x13″ casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
1. Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar, beat to combine. Add lemon juice and beat until fully incorporated. Add milk, and combine.
2. Fold cool whip or feshly whipped cream into cream cheese mixture. Spoon into dessert dishes, or for smaller dishes, fill a large piping bag and pipe into dessert dishes.
To create the dessert as shown, layer a spoonful of graham cracker crumble, then a layer of cheesecake, fresh chopped strawberries, more cheesecake, fresh blueberries, and a final layer of cheesecake.
Using the proportions listed above, you will likely end up with extra graham cracker crumble. Store the remaining crumble in an airtight container up to a month.