Keep chilled until serving, then arrange on platters and let your guests help themselves. From The Waste Not, Want Not Cookbook, by Cinda Chavich.
- 2 cups whipping cream
- 1/2 cup icing sugar
- 1 tsp vanilla
- 2 8-oz. packages cream cheese, softened
- 1 cup graham cracker or ginger cookie crumbs
- 3 tbsp melted butter
- 1 to 2 cups blackberries, raspberries, sliced strawberries or peeled, chopped peaches (you can mix and match too)
In a bowl, whip the cream with the icing sugar and vanilla until stiff. Chill.
In another bowl, beat the cream cheese until smooth. Fold in the whipped cream, one-third at a time, to lighten the cheesecake mixture.
Combine the cookie crumbs with the melted butter and stir to combine.
Get 8 to 10 small 1/2-cup canning jars ready to fill. Place a little cheesecake mixture into the bottom of each. Top with some cookie crumbs, more cheesecake and a layer of fruit. (Repeat layers if using narrow glasses, ending with fruit.)
Top the jars with lids (or cover glasses with plastic wrap) and refrigerate up to 24 hours before serving.
Makes 8 to 10 servings.