Raspberry Lemonade Cheesecake Parfaits Food

RASPBERRY LEMONADE CHEESECAKE PARFAITS RECIPE

Raspberry Lemonade Cheesecake Parfaits Recipe image

Have a delightful bite of these refreshing cheesecake parfaits with lemon cheesecake, layered with a graham cracker crust and tasty raspberries in a jar!

Provided by Lily Wathne

Categories Fruit Dessert

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

18 oz (1 package) fresh raspberries
9 crushed graham cracker sheets
½ cup light brown sugar
½ cup finely chopped almonds
1 tsp salt
½ cup melted butter
24 oz (3 packages), softened cream cheese
¾ cup sugar
1½ cups frozen, thawed Whipped Topping
21 oz (1 can) Lucky Leaf® Lemon Pie Filling

Steps:

Mix the crushed graham crackers, brown sugar, chopped almonds, a pinch of salt, and melted butter in a bowl. Set aside.
In a mixer, blend the cream cheese, and sugar until fluffy. Gently fold in the thawed whipped topping and lemon pie filling.
Layer the parfaits in a mason jar starting with graham cracker crust, fresh raspberries, lemon cheesecake filling, and then repeat the layers. Top with whipped cream, if desired.
Serve and enjoy!

Nutrition Facts : Carbohydrate 87.31g, Cholesterol 132.61mg, Fat 49.82g, Fiber 7.73g, Protein 9.55g, SaturatedFat 25.86g, ServingSize 8.00, Sodium 688.25mg, Sugar 0.00, UnsaturatedFat 14.29g

RASPBERRY CHEESECAKE PARFAIT

Raspberry Cheesecake Parfait image

Got this out of the "Cooking Light 5 Star Recipes" book and it is fabulous. Tastes like a fattening dish! Great for a romantic dinner for two as well.

Provided by TishT

Categories Cheesecake

Time 3h

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup low-fat ricotta cheese
1/4 cup fat free cream cheese
2 tablespoons sugar
2 tablespoons no-sugar added all fruit seedless raspberry jelly, melted
1 cup fresh raspberry
6 tablespoons vanilla wafer crumbs (about 10 cookies)
2 tablespoons frozen reduced-calorie whipped topping, thawed

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.

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Crush the Nilla wafers into small pieces. You can use a food processor. Or toss them in a baggie and use a rolling pin to crush them. Place half of the crushed wafers in the bottom of each glass. Set the other half aside for the second layer.
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