quick berry jam

1. Place berries (roughly chop strawberries, if using), sugar, lemon zest and lemon juice in a small saucepan and toss to combine. Heat over medium heat and stir until sugar dissolves.
2. Increase heat to medium high and simmer, stirring often to prevent scorching, for about 10 minutes or until thick, darkened and jammy. Set aside to cool while you make the cheesecake filling.

no-bake cheesecake

1. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream on medium speed until it reaches stiff peaks, about 5 minutes. Transfer to a small bowl and set aside. 
2. Switch to the paddle attachment. Add cream cheese, sugar and salt to the mixing bowl (no need to clean it) and mix on medium speed until smooth. Add sour cream, lemon juice and vanilla and mix, scraping down bowl as needed, until very smooth and combined. 
3. Remove the mixing bowl and, using a rubber spatula, carefully fold in whipped cream until combined. 
4. Divide half the jam into the bottoms of four small jars (about 1 1/2 tablespoons). Top with a few spoonfuls of cheesecake mixture. Repeat layering with remaining jam and cheesecake batter.
5. Cover jars and refrigerate until fully chilled, about 4 hours. When ready to eat, top each parfait with 2 crumbled gingersnap cookies.