Raspberry Cheesecake Parfaits
A creamy filling on a chocolate wafer crust and topped with a raspberry is the perfect dessert for Valentine's Day.
Equipment
- 1 food processor for crumbling chocolate wafers
- 1 electric mixer paddle and whisk attachments
- 1 plain round piping tip
- 6 small glasses or shot glasses 3 1/2 ounces
- 1 small bowl
Ingredients
- ¼ cup chocolate wafer crumbs
- 5 tablespoons granulated sugar divided
- 1 tablespoon unsalted butter melted
- 1 8-ounce package cream cheese softened
- ¾ teaspoon culinary rose water
- ½ teaspoon fresh lemon juice
- ¼ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ⅓ cup plus 2 tablespoons heavy whipping cream
- 6 raspberries for garnish
Instructions
- In a small bowl, stir together chocolate wafer crumbs, 1 tablespoon of granulated sugar, and the melted butter until the crumbs are coated with butter.
- Divide the wafer crumbs among 6 glasses. Using a tart taper, gently press very lightly to create an even layer.
- In a medium bowl (or stand mixer), using the paddle attachment, beat together the cream cheese, remaining 4 tablespoons sugar, rose water, lemon juice, vanilla extract, and salt until smooth and creamy.
- Switch to a whisk attachment. Add the heavy whipping cream and beat at high speed until mixture thickens and forms stiff peaks.
- Transfer the cream cheese mixture to a piping bag with a large round piping tip. Pipe mixture evenly amoung the prepared glasses.
- Set the glasses on a sheet pan and cover lightly. Refrigerate until serving time.
- Garnish each cheesecake parfait with one raspberry on top of the cheesecake filling.
Notes
Other garnish options:
blueberries
sliced or small diced strawberries
rose petals
chocolate sprinkles
red sprinkles
blueberries
sliced or small diced strawberries
rose petals
chocolate sprinkles
red sprinkles
Tried this recipe?Let us know how it was!