No-Bake Cheesecake Parfaits

For the cookie crumble crust:
Place the cookies in a resealable bag. Using a rolling pin or meat mallet, pound the cookies until crumbled into very small pieces. You can also use a food processor. In a separate bowl, drizzle melted butter over the crumbled cookies and stir to combine.

For the cheesecake filling:
In a stand mixer fitted with a paddle attachment or with a hand mixer, mix cream cheese on medium speed until creamy and smooth. Add sweetened condensed milk, vanilla, and 2 tablespoons lemon juice. Continue mixing on medium speed until combined, stopping once or twice to scrape down the sides of the bowl.

For the blackberry sauce:
In a food processor or blender, puree blackberries with remaining lemon juice. Strain the blackberry puree using a fine mesh sieve catching all the juices in a bowl. Discard the seeds and pulp.

To assemble, start with 1/4 cup cookie crumble crust for each glass. Spoon about ¼ cup of the cheesecake filling over the top, followed by 1 tablespoon of the blackberry sauce. Repeat adding a layer of each evenly in each glass.

Keep the parfaits in the refrigerator for at least 4 hours before serving. Serve cold.