makes three servings
1 package (8 ounces) neufchâtel or plain cream cheese, softened
1/2 cup sweetened condensed milk (about half of a 14-ounce can)
caviar from one 4-inch vanilla bean
1/2 teaspoon vanilla extract
4 sheets graham crackers, crushed
1 cup fresh strawberries, hulled and quartered
1. Place a layer of crushed graham crackers into the bottom of three glasses or jars (about two tablespoons each). Set aside.
2. Add the neufchâtel cheese, sweetened condensed milk, vanilla bean caviar, and vanilla extract to the bowl of an electric mixer with the whip attached. Whip at high speed until light and fluffy, about 5 minutes.
3. Add the filling to an icing bag or zippered quart size bag. If using a zippered bag, snip off a corner and then pipe about 2-3 tablespoons of filling on top of the graham cracker layer in each glass. Top with a layer of strawberries and another sprinkle of crushed graham crackers. Repeat the layering with one more layer of cheesecake filling and top with fresh strawberries. Chill in the fridge for at least 30 minutes before serving.