Chocolate Crunch Cheesecake Parfait Recipes

Steps:

• In medium bowl, beat Cheesecake ingredients with electric mixer on medium speed until smooth.
• In medium microwavable bowl, microwave blackberry jam uncovered on High 30 seconds or until melted. Stir in blackberries.
• In 6 parfait glasses, layer cheesecake mixture, berry filling and granola. Serve immediately, or refrigerate up to 1 hour before 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 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:

• 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:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

Steps:

• Heat oven to 350 degrees F.
• Mix together the crumbs and butter.
• Press over bottom and partially up side of a 9-inch springform pan.
• Note: For a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
• Refrigerate while making filling.
• Beat cream cheese 1 minute.
• Add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
• Beat in eggs, one at a time.
• Add sour cream, liqueur and vanilla; beat until smooth.
• Fold in chopped candy bar.
• Pour into crust.
• Bake at 350 degrees for 90 minutes, until just set.
• Run a knife around edge of cake to separate from pan.
• Cool in pan on rack.
• Cover; refrigerate overnight.
• Remove side of pan.
• Whip cream and 1 T sugar to stiff peaks.
• Spread onto cake; garnish with candy bar, if desired.