Cheesecake Parfaits Recipes

Steps:

• Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.

Steps:

• Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
• Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
• Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.

Steps:

• Beat 8 ounces softened cream cheese with 3 tablespoons sugar and 3 tablespoons heavy cream. Put a heaping teaspoon of graham cracker crumbs in each glass. Top with the cream cheese mixture, chopped canned or fresh pears and sliced crystallized ginger.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

Steps:

• Beat cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Reserve about 3 Tbsp. cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 10 parfait glasses; top with 2 Tbsp. cream cheese mixture. Cover with layers of strawberries, remaining cookie crumbs, remaining cream cheese mixture and blueberries.
• Sprinkle with reserved cookie crumbs.

Steps:

• Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth.
• Combine the crumbled cookies and cereals together in a small bowl.
• Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs.

Steps:

• In a small bowl, combine the cheese, sugar and vanilla. Spoon 1 tablespoon preserves, 2 tablespoons blueberries, half of the cheese mixture and 2 tablespoons cracker crumbs into a parfait glass. Repeat layers. Top with remaining preserves, blueberries and almonds.

Steps:

• Make and bake brownies as directed on box. Cool completely, about 45 minutes. Cut into about 1/2-inch cubes. Set aside.
• In medium bowl, beat cream cheese with electric mixer until smooth. Beat in yogurt, marshmallow creme and sugar (if you feel like the filling needs to be sweeter). Spoon cream cheese mixture into decorating bag or resealable food-storage plastic bag with a corner snipped off.
• Place chopped chocolate in another medium bowl. In very small saucepan, gently heat whipping cream over medium-low heat or in microwavable bowl, microwave on High 1 minute to 1 minute 30 seconds or until hot and steaming. Pour hot cream over chocolate; beat with whisk until a smooth and glossy ganache forms.
• In small bowl, stir together graham cracker crumbs and melted coconut oil until combined.
• In 4 to 8 cups or jars, layer cracker mixture, cream cheese mixture, brownies cubes and ganache. (If desired, spoon additional marshmallow creme, a sprinkle of graham crumbs, or add a few chunks of brownie to the top for garnish.)
• Refrigerate at least 2 hours before serving.

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. , In a small bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. , In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.