Crust

• 140 gms – 5 oz. cookie crumbs I used Scotch Fingers
• 70 ml – 2.5 oz. melted butter

Lemon cream

• 115 gms – 4 oz. cream cheese very soft (I used a reduced fat version which is more spreadable in consistency)
• 180 ml – 2/3 cup sweetened condensed milk
• 60 ml – ¼ cup lemon juice
• 120 ml – ½ cup whipping cream + ½ tbsp caster sugar

Strawberry cream

• 250 gms – 8.8 oz. Philadelphia Cream Cheese softened
• 100 gms – 3.5 oz. caster sugar
• 2 tbsp lemon juice
• 250 gms – 8.8 oz. strawberry
• 200 gms – 7 oz. whipping cream + ½ tbsp caster sugar

Decoration

• strawberries
• sugar