Strawberry Cheesecake Parfait Recipe
Strawberry Puree & Walnut Crunch, Vanilla Wafer Crust
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Ingredients
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Strawberry Puree
Walnut Crunch
Vanilla Wafer Crust
Cheesecake Filling
Method
Strawberry Puree
- 1
Prepare Strawberries
Wash the strawberries thoroughly under cold water. Remove the stems and cut them into halves.
- 2
Cook Strawberries
In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
- 3
Cool the Mixture
Cook over medium heat until the strawberries break down and release their juices, about 10 minutes. Remove from heat and let cool.
- 4
Blend to Puree
Once cooled, blend the mixture until smooth. Set aside.
Walnut Crunch
- 5
- 6
Combine Ingredients
Add chopped walnuts, brown sugar, and cinnamon to the skillet, stirring to coat the nuts evenly.
- 7
Toast Walnuts
Cook for 5-7 minutes until the walnuts are toasted and the sugar has caramelized. Remove from heat and let cool.
Vanilla Wafer Crust
- 8
Preheat Oven
Preheat your oven to 350°F (175°C).
- 9
Crush Wafers
Crush the vanilla wafers into fine crumbs using a food processor or a zip-lock bag and rolling pin.
- 10
- 11
- 12
Bake Crust
Bake in the preheated oven for 10 minutes. Remove and let cool.
Cheesecake Filling
- 13
Beat Cream Cheese
In a large bowl, beat the cream cheese until smooth and creamy.
- 14
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- 15
Whip Heavy Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 16
Combine Mixtures
Fold the whipped cream into the cream cheese mixture until fully incorporated.