Blue Vanilla cheesecake parfaits

• 6-8 shooter glasses
• 1 cup crushed graham crackers
• 2 tablespoons butter (melted)
• 1 teaspoon sugar
• 8 oz cream cheese (room temp)
• ½ cup granulated sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• Blue or violet food coloring
• Fresh blueberries 
• Whipped cream topping (store bought or homemade) 

In a medium bowl, mix melted butter, graham cracker crumbs and sugar until combined. Distribute evenly between individual serving glasses. Press down on crumbs to form a crust.

For the filling, beat cream cheese, sugar and heavy cream in a large bowl until smooth (using an electric mixer). Using a rubber spatula, scrape down sides of the bowl. Add lemon zest, vanilla and 1-2 drops of food coloring. Continue to beat until light and creamy. Evenly spoon (or pipe using a piping bag) about ¼ to ½ cup of filling into each serving cup. Cover and place in the fridge for at least one hour. Top with fresh blueberries and whipped cream topping before serving.