Lemon Berry Cheesecake Parfaits

For the berry compote

In a medium sauce pan, add in berries, lemon juice and sugar. Bring to a boil on medium heat.

Lower heat to a simmer and allow to thicken slightly, about 6-7 minutes.

Use a whisk and whisk in corn starch. Continue to whisk until smooth.

Place cooked compote in bowl or container and place in the fridge to cool completely before using.

For the lemon cheesecake mousse

Using a stand or hand held mixer, beat cream cheese until smooth.

Next add in pudding mix and fully combine to the cream cheese.

Slowly add in milk and continue to beat together until smooth.

Finally beat in Cool Whip until fully combined.

To assemble

Place 1 wafer cookie in the bottom of each parfait glass.

Pipe or spoon a layer of the lemon cheesecake mousse on top.

Place 2 wafer cookies on top of the mousse in each glass.

Top with another layer of mousse.

Pipe or spoon chilled berry compote on top of the mousse.

Finally top with remaining mousse.

Cover with plastic wrap and allow to chill in the fridge for at least 4 hours but overnight is best. Enjoy chilled!