1 4.9-ouncepackage Walkers Gluten Free Ginger and Lemon Shortbread
16ouncescream cheese
1/2cupsugar
2/3cupheavy cream
1/4cupfresh lemon juiceabout 1 medium lemon’s worth
1/4teaspoonkosher salt
fresh berriesfor topping
Instructions
Place a shortbread round in each dish. Use the end of a rolling pin or your fingers to crush each cookie and press the crumbs into the bottom of each dish.
Place the cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth, about 2 minutes. Add the cream, lemon juice, and salt. Beat again, until smooth and fluffy, about 3 minutes. Scoop the creamy mixture over the crumb crusts, dividing it between each dish. Top with additional shortbread crumbs and the berries of your choice.
Refrigerate until ready to serve, at least 1 hour. Enjoy!
Notes
Regular Shortbread Rounds can be substituted for the Lemon Ginger Shortbread, if you have trouble finding them in your stores. When making these for a crowd, instead of
crumbling each cookie in the bottom of a jar, place the cookies in a zip-close bag and crush them with a rolling pin, then divide the crumbs between the jars.