Cherry Cheesecake Parfaits Recipes

NO BAKE CHERRY CHEESECAKE PARFAITS

Steps:

• Crush graham crackers well in a food processor and set aside until ready for use.
• Beat cream cheese and sugar on high mixing speed until creamy consistency and sugar granules are dissolved; using silicon spatula scrape the sides of a mixer bowl in between mixing to ensure everything is incorporated well.
• Add heavy cream, scrape the cream cheese off the sides of the mixer bowl, and start beating on low gradually increasing the mixing speed. Beat until just becomes thick and smooth in texture for a minute or so (you may need to scrape the cream of the mixer bowl once more in between mixing to make sure there are no crumbs left).
• Using tablespoon measurement add 2 full tablespoons of crushed graham cracker crumbs onto the bottom of each cup. Fill 16" pastry bag with the cream and pipe the cream into each cup ¾ full.
• Top each cup with cherry pie filling to the top of the cup and garnish each parfait cup with one canned cherry with stem. Refrigerate for at least an hour before serving. These parfaits are a great make ahead recipe, so it can be made one day before serving.

PATRIOTIC CHEESECAKE PARFAITS

Steps:

• Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth.
• Combine the crumbled cookies and cereals together in a small bowl.
• Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs.

CHEERY CHERRY PARFAITS

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of four parfait glasses. , Layer each with 1/3 cup cookie crumbs and 1/4 cup pie filling. Top with the remaining pudding and cookie crumbs. Refrigerate for 1 hour before serving.

NO-BAKE CHERRY CHEESECAKE PARFAITS

Steps:

• In a medium bowl, whisk together graham cracker crumbs and sugar.
• Pour melted butter into the graham cracker mixture and mix together with a fork until all of the ingredients are fully incorporated.
• Evenly divide the graham cracker mixture evenly between your parfait cups. (Approximately ¼ cup each.) Using your hand or a spoon, press the mixture firmly into the base of each cup.
• Chill the crusts while you prepare the cheesecake filling.
• In the bowl of a stand mixture fitted with a paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Beat on medium speed until soft and smooth, scraping the sides of the bowl as needed.
• Switch to the whisk attachment. Pour in heavy cream, and whisk on low speed to combine. Once combined, increase the speed to high, and continue to whisk for about 3 minutes, or until stiff peaks are formed.
• Top each graham cracker crust with a layer of the cheesecake filling. (Approximately ½ cup each).
• Refrigerate for 2-3 hours, or until cheesecake filling is set. (You can also top the parfaits with cherry topping now, however it may bleed slightly into the cheesecake filling.)
• After the cheesecake parfaits have chilled, top each with cherry pie filling. (Approximately ¼ cup each.)

CHERRY CHEESECAKE PARFAITS

Steps:

• In a small bowl, prepare graham cracker crumbs from mix, according to package directions.
• Set aside.
• In medium bowl, prepare cheesecake filling according to package directions; add the lemon rind and mix well.
• Spoon half the graham cracker crumbs into 6 parfait glasses.
• Then layer some cheesecake filling, some cherry pie filling, more crumbs, remaining cheesecake filling and finally the remaining cherry pie filling in each glass.
• Sprinkle 1 tsp slivered almonds on top of each parfait and chill until serving time.

CHERRY AND AMARETTI PARFAITS

Steps:

• Combine cherries, water, granulated sugar, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let cool.
• Meanwhile, blend cream cheese, ricotta, vanilla, confectioners' sugar, and remaining 1/8 teaspoon salt in a food processor until smooth. Divide cherries among 4 glasses, then top each with ricotta mixture. Sprinkle tops with crumbled amaretti cookies, and serve immediately.

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.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

CHERRY CHEESECAKE PARFAIT

Steps:

• Combine cream cheese and sour cream in food processor and blend until smooth. Add confectioners' sugar and vanilla and again blend until smooth. Make several layers of cherry pie filling and cheesecake filling in parfait or wine glasses. End with a little sauce spooned over last layer of cheesecake filling. Refrigerate until serving. Makes 4 servings.