Combine fruit in a bowl with 1 tbsp. of honey or sugar, then stir well and set in the fridge until ready to use.

Preheat oven to 350°F.

Add crackers to a plastic zipper type bag and crush (with a rolling pin).

In a medium sized bowl, melt butter, and then add crushed graham crackers and sugar. Stir well, then spread onto a baking sheet and bake for 5-7 minutes.

Allow to cool while preparing the cheesecake filling.

In the bowl of an electric mixer, blend cream cheese until smooth.

Add powdered sugar, vanilla and lemon zest and blend well.

While slowly mixing, add (cold) heavy cream slowly, then whip until smooth and increased in volume by almost double.

Begin assembly by adding 1-2 tbsp. (cooled) crumble to the bottom of 4 (1/2 pint sized) jars.

Add a layer of cheesecake, then a layer of fruit.

Repeat layers, as desired, depending on the jars or dishes you’re using.

If desired, add watermelon star garnish by using a star shaped cookie cutter to cut starts out of a large slice of watermelon. Add watermelon stars to paper straws and garnish your trifles.

Refrigerate trifles for 15 minutes before serving, or up to 6 hours.