I must admit, parfaits are one of the first desserts that comes to mind when I’m baking for others. They’re not only easy, but visually very appealing since you can see all of the layers. Taking a basic dessert like a classic cheesecake and deconstructing it into a parfait is one way I like to take recipes of mine and transform them into different desserts without any added ingredients or stress. 

 Makes 6-8 Parfaits depending on the size

For the Cheesecake Filling:

1 Cup (240mL) Cold Heavy Cream, whipped to stiff peaks

24oz (680g) Room Temperature Cream Cheese

2/3 Cup (125g) Granulated Sugar 

½ Tsp (1g) Salt

4 Tbs (75g) Sour Cream

4 Tsp (17g) Vanilla Extract

For the Whipped Cream:

2 cups (480mL) Cold Heavy Cream

1/2 Cup (100g) Granulated Sugar

¼(1g) Tsp Salt

2 Tsp (8g) Vanilla Extract

For the Raspberry Sauce

1 Pint (500g) Fresh Raspberries (or the berry of your choice)

1/3 Cup (66g) Granulated Sugar

1/3 Cup (80mL) Water

1 Tsp (4g) Fresh Grated Lemon Zest

¼ Tsp (1g) Salt 

3 Sleeves Graham Crackers, Crushed (372g) 

Directions:

1.     I would start by making the raspberry sauce, so it has time to cool. Add all the ingredients to a saucepot and bring to a simmer over medium heat. Use a whisk to mix the sauce together until smooth, and simmer for another minute. Remove from the heat and allow to cool completely. 

2.     For the cheesecake filling, add the cream cheese, sugar, and salt to a large bowl and beat with a hand mixer on a medium speed until very smooth, about 3 minutes.

3.     Add the sour cream and vanilla and beat again until smooth. Fold in the whipped cream with a silicone spatula until well combined. 

4.     To assemble the parfaits, start with a layer of graham crackers, followed by the cheesecake filling, then whipped cream, then raspberry sauce. Repeat this until the parfait glasses are full. Cover with plastic and chill for a minimum of 2 hours. 

5.     To serve, simply place a fresh raspberry on top of each parfait. 

-Store covered with plastic wrap in the refrigerator for up to 3 days.