Raspberry Cheesecake Parfaits
A creamy filling on a chocolate wafer crust and topped with a raspberry is the perfect dessert for Valentine's Day.
Servings: 6 servings
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