100g graham crackers (or you can use anything you want, such as brownies, cookies, Oreos, etc.)
150g cream cheese
200g mascarpone or labneh
70g powdered sugar
5g vanilla extract
Topping (choose one):Vegan lemon curd:
65g lemon juice
15g corn starch
100g white sugar
120g non-dairy milk
100g seasonal fruit of your choice
245g heavy cream
Make sure your jars are clean and dry (about 10 jars, 6 oz each).
Crust: Crush the graham crackers into fine crumbs and add melted butter. Mix until the butter is well incorporated and add to the bottom of your jars, press with a spoon and let cool in the fridge.
Filling: Make sure all the ingredients are at room temperature to avoid lumps. Beat the cream cheese, sugar, mascarpone or labneh, and vanilla extract together on medium-high speed until smooth and creamy, using a paddle attachment.
Fill your jars with the filling.
Place your jars in the fridge for at least an hour.
Prepare the topping of your choice.
Add the topping and serve immediately.
To store, cover and keep in the fridge up to 5 days.