Description
A delightful combination of creamy cheesecake and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups shortbread cookie crumbs
- 3 tablespoons unsalted butter, melted
- 1/2 cup lemon curd
- sprigs of fresh mint for garnish
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups chocolate wafer crumbs
- 3 tablespoons unsalted butter, melted
- 1 cup fresh strawberries, sliced
- 1 tablespoon honey or maple syrup
- dark chocolate shavings for topping
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups vanilla cake mix crumbs (or vanilla wafers crushed)
- 3 tablespoons unsalted butter, melted
- 1/2 cup rainbow sprinkles (nonpareils, divided)
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon sugar
Instructions
- Mix graham cracker crumbs with melted butter and press into the bottom of four glasses; combine sliced strawberries, granulated sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until thickened, then cool completely; beat cream cheese, powdered sugar, and vanilla until smooth, whip heavy cream to stiff peaks, and fold together; layer crust, cheesecake filling, and strawberry topping twice in glasses; refrigerate for at least 30 minutes to set before serving chilled.
- Mix shortbread crumbs with melted butter and press into the bottom of four glasses, placing them in the refrigerator; beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth, whip heavy cream to stiff peaks, and fold together; layer cheesecake mixture and lemon curd twice in glasses; top with remaining filling and mint sprig; refrigerate for at least 1 hour to allow flavors to develop and structure to firm up.
- Combine chocolate wafer crumbs and melted butter, pressing firmly into the bottom of four glasses and chilling briefly; beat cream cheese, powdered sugar, cocoa powder, and vanilla until smooth, whip heavy cream to stiff peaks, and fold together; toss sliced strawberries with honey or maple syrup; layer chocolate cheesecake mixture and sweetened strawberries twice; finish with cocoa powder dusting and dark chocolate shavings; refrigerate for 45 minutes to stabilize layers.
- Mix vanilla cake crumbs, melted butter, and sugar; layer in glasses with cream cheese mixture and strawberries; top with remaining cream cheese mixture and sprinkles; refrigerate before serving.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: These parfaits are versatile and can be customized with different fruits or toppings.