Cheesecake Parfaits

Cheesecake Parfaits

servings: 6 to 8

Ingredients:

• 1 pound cream cheese
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• ¾ cup heavy cream
• 1 teaspoon kosher salt
• Assorted toppings such as fruit, preserves + cookies

Directions:

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until it is softened. Then add the powdered sugar and beat the mixture until it is smooth, scraping down the bowl to ensure there are no lumps.
2. Add the lemon juice, vanilla extract, sour cream, heavy cream, and salt. Beat these ingredients until the mixture is very thick, about 5 minutes.
3. Spoon the mixture into desired glasses, layering with toppings. Refrigerate the parfait until you are ready to serve it.

: @NikkiDinki

: @NikkiDinkiCooking

Remember that time my friend, Zac Young, and I made cheesecake parfaits?

Still SO my fave!

I mean, blueberries are like “fruit caviar!”

Find more recipes like this in Meat on the Side!

 

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Cheesecake

Half Recipe

(6-8 Individual Cheesecakes or 30 mini Cheeseccakes)

2 8oz Bars of Cream Cheese

1/3 and 1/2 Cup Sugar

1/8 Cup Corn Starch

1/8 Cup and 1/4 Cup Heavy Whipping Cream

1.5Tsp Vanilla Extract

1 Egg

In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until combined. Add 1 more Bar of cream cheese and combine. Add Heavy Whipping Cream, 1/2 cup Sugarand Vanilla Extract and combine. Finally add 1 Egg and combine. Pour mixture into individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Or pour batter into a mini muffin tin lined with paper cups and some graham cracker crust and bake for 10-15minutes,

Full Recipe

(8-9inch Spring Form Pan)

4 8oz Bars of Cream Cheese

2/3 and 1 Cup Sugar

1/4 Cup Corn Starch

3/4 Cup Heavy Whipping Cream

1 Tbs Vanilla Extract

2 Eggs

In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch and combine. Then beat in the remaining 3 packages of cream cheese. Next add 1 1/3 cups of the sugar, the vanilla extract and heavy cream and combine. Blend in the eggs, one at a time, beating the bating only until completely blended. For an 8inch spring form cake bake about 1hr-1:15hr at 350 in a water bath.

Gluten-Free: Skip the graham cracker crust for a great gluten free dessert. Add some ground nuts to the top of the cheesecake if you still want a little crunch.

 

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