"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Tuesday, September 25, 2012

No Bake Berry Cheesecake Parfaits

This recipe was one I got from Annies Eats (http://www.annies-eats.com/2012/07/02/berry-cheesecake-parfaits-no-bake/) via Lynnette while they were here visiting family this past August. We had such a great visit having their family stay with us for a few days. When good friends get together their is always bound to be good eats as well. We ended up serving these tasty little parfaits at the clinic staff party too. Along with Our Best Bites to die for fresh "Cherry Chocolate Ice Cream" on a brownie bottom.

Berry Cheesecake Parfaits {no bake}
Yield: 12 servings

For the strawberry topping:*
1½ cups chopped strawberries 2 Tbsp. granulated sugar
1 cup fresh blueberries
3 Tbsp. granulated sugar
1½ tsp. cornstarch
2 tsp. water
Squeeze of fresh lemon juice
¾ cups graham cracker crumbs
1 Tbsp. granulated sugar
1½ Tbsp. unsalted butter, melted
8 oz. cream cheese (reduced fat is fine)
2 cups low-fat greek yogurt
1 vanilla bean, split lengthwise (optional)
1½ cups confectioners’ sugar, sifted
1 tsp. vanilla
1 Tbsp. heavy cream

For the blueberry topping:*
For the graham cracker base:
For the cheesecake layer: 

1  To make the strawberry topping, combine the strawberries and sugar in a small bowl and toss with a fork to combine.  Let stand at least 1 hour, stirring once or twice, until the berries have released their juices.  Mash the berries a bit with the fork.  Cover and refrigerate until ready to use.
2  To make the blueberry topping, combine the blueberries and sugar in a small saucepan over medium-high heat.  In a small pinch bowl, whisk together the cornstarch and water until smooth.  Stir the berries occasionally when they begin to release their juices.  Once the juices are bubbling, stir in the cornstarch mixture.  Continue to cook, stirring frequently, until the mixture bubbles and thickens.  Remove from the heat, stir in the lemon juice.  Transfer to a bowl, cover, and refrigerate until ready to use.
3  Set out 12 mini mason jars (small glasses will also work).  In a small bowl, combine the graham cracker crumbs, sugar, and butter.  Stir with a fork until evenly combined.  Scoop about 1½ tablespoons of the mixture into the bottom of each jar and tamp down gently with the bottom of a small glass.
4  To make the cheesecake mixture, combine the cream cheese and greek yogurt in the bowl of an electric mixer.  Scrape the seeds from the vanilla bean into the bowl.  Beat the mixture on medium-high speed until smooth, about 1-2 minutes.  Add in the confectioners’ sugar and mix until well incorporated, 1-2 minutes.  Blend in the vanilla and heavy cream on low speed, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes more.  Divide the mixture between the serving jars.  Spoon the blueberry topping over 6 of the servings.  Spoon the strawberry topping over the remaining servings, partially draining of the excess juices before using.  Cover and refrigerate until ready to serve.
5  *The quantities of ingredients listed for the blueberry and strawberry toppings will make just the right amount for this recipe.  If you prefer to make only one type of topping, you will need to make a double batch.

** I used the same instructions for the strawberry topping using raspberries.

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