Cheesecake Parfait Food

EASY NO-BAKE CHEESECAKE PARFAITS

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.

PHILADELPHIA CHEESECAKE PARFAITS

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.

CHEESECAKE PARFAITS

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.

CHEESECAKE PARFAIT

Steps:

• Combine vanilla pudding mix, sour cream and softened cream cheese in a large mixing bowl.
• With electric mixer, whip until smooth.
• Slowly add sugar, incorporating fully.
• Stir in almond extract.
• Spoon mixture in glasses or trifle dish until half full.
• Spoon a layer of pie filling on top, reserving about 1/2 cup for garnishing.
• Add the remainder of the cream cheese mixture over the pie filling layer.
• Garnish with the reserved 1/2 cup filling and sprinkle with coconut.
• May be consumed immediately or refrigerated for future use.

BERRY CHEESECAKE PARFAITS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP until blended.
• Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
• Top with remaining COOL WHIP.

EASY BERRY CHEESECAKE PARFAITS

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.

CHEESECAKE BERRY PARFAITS

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.

RASPBERRY CHEESECAKE PARFAIT

Steps:

• Position knife blade in food processor bowl; add first 3 ingredients.
• Process until smooth, scraping sides of processor bowl once; set mixture aside.
• Combine raspberry spread and raspberries, and stir gently.
• Spoon 1/4 cup raspberry mixture into each of 2 8 oz parfait glasses.
• Top each with 2 Tbs ricotta mixture, 3 Tbs cookie crumbs, 2 Tbs ricotta mixture, 1/4 cup raspberry mixture, and 1 Tbs whipped topping.
• Chill parfaits at least 2 hours before serving.