3 Ingredient Red Velvet Strawberry Cheesecake Parfaits Recipe By Tasty

3-INGREDIENT RED VELVET STRAWBERRY CHEESECAKE PARFAITS RECIPE BY TASTY

Steps:

• Mix together red velvet cake mix and cook according to package directions. Cool completely to room temperature (1-2 hours) and cut into ½ -inch (1.2 cm) cubes. Set aside.
• While the cake is baking, mix together cheesecake pie filling. Pour mix into a bowl and refrigerate for 1 hour or until it sets.
• Slice 3 or 4 whole strawberries and set aside. Cut the remaining strawberries into quarters and set aside as well.
• To assemble: fill the bottom inch of serving cups with red velvet cubes. Pipe or spoon another inch or so of cheesecake filling. Top with about 1 inch (2.5 cm) of cubed strawberries.
• Repeat the layers again and top with 1 or 2 strawberry slices and chocolate hearts. Serve.
• Enjoy!

STRAWBERRY CHEESECAKE PARFAITS

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. , In a small bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. , In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

STRAWBERRY CHEESECAKE PARFAITS

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small mixing bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract.
• In a small mixing bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture.
• In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.

INSTANT STRAWBERRY CHEESECAKE PARFAIT

Steps:

• Mix cream cheese and sugar in a small bowl. Gently stir in yogurt.
• In each of 4 wine glasses, alternate layers of strawberries, yogurt mixture, crumbs, yogurt mixture and strawberries. Serve at once or refrigerate covered, up to 8 hours.