Strawberry Shortcake Parfaits

Prepare strawberries for use according to your Halachic authority. Slice them into bite-sized pieces. Place in a bowl with the sugar, lemon zest, and lemon juice. Stir well to combine, then let this sit for 15 Minutes.
If you are using frozen strawberries, defrost completely and add the sugar and lemon; mix until combined.

In the meantime, place the graham crackers into a food processor, and pulse until ground into fine crumbs. If you don't have a food processor, you can crush the graham crackers with a rolling pin instead.

Combine the graham cracker crumbs and melted butter in a bowl, and stir until the crumbs are moistened. Set aside.

In a stand mixer fitted with the wire whisk or using electric beaters, beat heavy cream with 1 tablespoon sugar in a large bowl until cream is stiff.

In a separate mixing bowl, beat cream cheese until smooth, about 1-2 minutes. Add remaining sugar and continue to beat until mixture is smooth and fluffy. Beat in milk and vanilla; scrape down sides of bowl with a spatula and blend until smooth. Gently fold whipped cream into cream cheese mixture with a spatula.

To assemble the cheesecake parfaits, place a few spoonfuls of the cheesecake mixture into the bottom of 6 dessert glasses. Next add a layer of the graham cracker crumbs. Top that with a layer of the macerated strawberries, then repeat with one more of each layer. Chill the parfaits for about an hour in the refrigerator before serving.