Chocolate Crunch Cheesecake Parfait Recipes

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.

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.

CHOCOLATE CRUNCH CHEESECAKE PARFAIT

Steps:

• In medium bowl, beat Cheesecake ingredients with electric mixer on medium speed until smooth.
• In medium microwavable bowl, microwave blackberry jam uncovered on High 30 seconds or until melted. Stir in blackberries.
• In 6 parfait glasses, layer cheesecake mixture, berry filling and granola. Serve immediately, or refrigerate up to 1 hour before serving.

CHOCOLATE CRUNCH CHEESECAKE WITH MCVITIE'S NIBBLES

Steps:

• First blitz some McVitie's Digestive biscuits in the food processor to make crumbs.
• In a small mixing bowl mix the crumbs with melted butter.
• Press the crumbs down into an 8inch springform or loose base baking tin which has been lined with parchment paper.
• Press the buttery crumbs down flat and when completely cool pop into the freezer for 20 minutes or so to firm up.
• Meanwhile melt the chocolate in a double boiler (or carefully in the microwave).
• A few spoonfuls at a time, whisk the quark into the chocolate until completely mixed. When the quark mix is cooled pile it onto the biscuit base.Spread the quark chocolate mix with a small spatula so it is flat-ish.
• Push McVitie's Nibbles into the chocolate quark mix covering most of the surface. Chill in the freezer for an hour to firm up - or the fridge if you're not in a hurry.
• Once the cheesecake is firm and ready to serve, remove the paper surround and transfer to a plate. For extra visual interest you can scatter over more McVitie's Nibbles that have been cut in half.

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

RED WHITE AND BLUE PARFAITS RECIPE

Steps:

• Crush the oatmeal cookies and place in the bottom of 7 - 5 ounce containers or cups.
• Beat the cream cheese, powdered sugar, and vanilla until creamy. Set aside.
• Melt the white chocolate melts according to the package directions. Dip the whole strawberries in the melted chocolate and place on a wax paper lined tray.
• Place a Tablespoon of melted chocolate in a small plastic Ziplock baggie.
• Cut one tip off and drizzle over the strawberries. Top with sprinkles. Let set.
• Pour the remaining white chocolate into the cream cheese mixture and beat again.
• Fold in 1 1/2 cups Cool Whip gently. Spoon the mixture into a large piping bag.
• Pipe a swirl of cheesecake into the bottom of the prepared cups.
• Mix together the strawberries and blueberries and place a large spoonful on top of the cheesecake.
• Pipe the remaining cheesecake on top of the berries.
• Use a piping bag and icing tip 1M to swirl the remaining Cool Whip on top of the cheesecake layer.
• Top with a chocolate covered strawberry and paper flag right before serving.