Instructions

Crust

• Break ginger snaps into small pieces and pulse in a food processor or blender until finely ground
• In a medium bowl, mix together crumbs and melted butter. Mix until crumbs are moistened.
• Divide evenly between four (4) half pint wide mouth mason jars. Press on the mixture with your fingers or the bottom of a small glass to compact the crust.

Filling

• In a large bowl, combine cream cheese and sugar, and blend until combined and smooth.
• In a small bowl add the heavy cream and whisk until soft peaks are formed.
• Add in the vanilla , lemon juice and whipped heavy cream to the cream cheese mixture. Mix together.
• Spoon the cream cheese mixture evenly into each mason jar. Cover lightly and refrigerate for 2 hours before serving. Top with fresh fruit before serving.