Raspberry Lemonade Cheesecake Parfaits Recipes

RASPBERRY LEMONADE CHEESECAKE PARFAITS RECIPE

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!

RASPBERRY LEMONADE CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.
• In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
• Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

RASPBERRY CHEESECAKE PARFAIT

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.

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.