Berry Lemon Cheesecake Parfaits Ingredients: For the Cheesecake Layer: 1 cup cream cheese, softened 1/2 cup Greek yogurt 1/4 cup powdered sugar 1 teaspoon vanilla extract Zest of 1 lemon 2 tablespoons lemon juice For the Berry Compote: 1 cup mixed berries (strawberries, blueberries, raspberries) 2 tablespoons sugar 1 tablespoon lemon juice For the Graham Cracker Crust: 1 cup graham cracker crumbs 2 tablespoons melted butter 1 tablespoon sugar For Garnish: Fresh mint leaves Extra berries Lemon zest Instructions: 1. Prepare the Cheesecake Layer: In a medium bowl, beat the cream cheese until smooth. Add the Greek yogurt, powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until well combined and smooth. Set aside. 2. Make the Berry Compote: In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool. 3. Prepare the Graham Cracker Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand. 4. Assemble the Parfaits: In serving glasses or jars, add a layer of the graham cracker crust mixture. Spoon a layer of the cheesecake mixture over the crust. Add a layer of the berry compote. Repeat the layers until the glasses are filled, ending with a dollop of the cheesecake mixture. 5. Garnish and Serve: Top each parfait with fresh mint leaves, extra berries, and a sprinkle of lemon zest for garnish. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Enjoy your light and refreshing summer dessert!