- 5 Ounces package Walkers Ginger and Lemon Shortbread
- 16 Ounces cream cheese
- 1/2 Cup sugar
- 2/3 Cups heavy cream
- 1/4 Cup fresh lemon juice, about one medium lemon’s worth
- 1/4 Teaspoon kosher salt
- fresh berries, for topping
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!