Cheesecake Parfait Recipe
Cheesecake, whipped cream, crumbled pecan cookie crust
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Ingredients
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Cheesecake Layer
Whipped Cream
Pecan Cookie Crust
Method
Cheesecake Layer
- 1
Prepare the Cheesecake Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until combined.
- 2
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until well blended and smooth.
- 3
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until just combined.
Whipped Cream
- 4
Make the Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until stiff peaks form.
Pecan Cookie Crust
- 5
Prepare the Cookie Crust
In a mixing bowl, combine the crushed pecan cookies, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- 6
Press the cookie mixture firmly into the bottom of serving glasses or bowls to form an even layer.
Assembling the Parfait
- 7
Layer the Parfait
Spoon a layer of the cheesecake mixture over the crust in each glass. Next, add a layer of the whipped cream on top.
- 8
Repeat the layers until the glasses are filled, ending with a layer of whipped cream on top.
- 9
Chill the parfaits in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
