EASY NO-BAKE CHEESECAKE PARFAITS
When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.
Provided by Kelly Senyei
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
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.
CHEESECAKE PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
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.
CHRISTMAS CAKE PARFAITS
An interesting use for left over Christmas Cake. From Gourmet Magazine's December 1985 issue. This is an excellent dessert to serve for a Boxing Day dinner.
Provided by Chef Regina V. Smith
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, toss the fruitcake in the rum and let it stand for 10 minutes.
- In each of six 6-ounce parfait glasses, make layers of the softened ice cream and the fruitcake mixture, beginning with a layer of ice cream and ending with a layer of fruitcake.
- Freeze the filled parfait glasses, covering loosely, for at least 30 minutes and up to 24 hours. (Note: If freezing for longer than 2 hours, let the parfaits stand at room temperature for 5 to 10 minutes to soften slightly before serving.
- Just before serving, in a chilled bowl, beat the cream until it just holds stiff peaks, transfer it to a pastry bag fitted with a decorative tip and pipe it onto the parfaits.
- Garnish the parfaits with candied fruit, if desired.
Nutrition Facts : Calories 277.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 69.4, Sodium 84.4, Carbohydrate 23.2, Fiber 0.7, Sugar 20.4, Protein 3.8
CANDY CANE PARFAITS
To complete the meal, Bissy assembles festive Candy Cane Parfaits. "No one ever guesses that five ingredients are all it takes to make these layered holiday desserts," she shares. A sprinkling of crushed candy canes is the refreshing final touch to the single-serving sweets.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Divide half of the cookie crumbs among six parfait glasses. Layer with half of the pudding and whipped topping. Repeat cookie and pudding layers. Dollop with remaining whipped topping; sprinkle with candy canes.
Nutrition Facts :
CARROT-CAKE PARFAITS
All the elements you love are in this lighter, more elegant take on carrot cake. There's the sweet, moist cake and the luscious cream cheese frosting but bonus, there's also a layer of apricot jam. Another plus, it's easier to assemble than a layer cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment. Whisk together carrots, eggs, sugars, oil, and fresh ginger. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Fold flour mixture into carrot mixture.
- Spread batter in pan. Bake until golden and a toothpick comes out clean, about 20 minutes. Let cool in pan on a wire rack 20 minutes. Invert onto rack; let cool completely. Cut out 16 cake rounds to fit in an 8-to-10-ounce glass, piecing together scraps as necessary.
- Spoon 2 tablespoons jam into each glass; layer with 1/4 cup filling, then 2 cake rounds, pressing to compact. Top each with 2 tablespoons filling and serve.
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CANDY CANE PARFAITS - WALKING ON SUNSHINE RECIPES
From walkingonsunshinerecipes.com
Category DessertsCalories 336 per serving
- Add whipping heavy cream, powdered sugar and peppermint extract in a medium sized bowl and whip together with a hand mixer until cream turns into heavy peaks.
- Add candy canes to a plastic zipper bag, seal and crush them by hitting them gently with the back of a large spoon or meat mallet.
- Slice angel food cake into 1/4 inch slices and use a small cookie cutter to cut small circles out of the cake slices.
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