Cherry Cheesecake Parfait


4 servings


4 cups frozen unsweetened cherries, thawed
1/3 cup granulated (white) sugar
1 teaspoon cornstarch
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
8 ounces light cream cheese
1 cup light sour cream
1/2 cup confectioners' (powdered) sugar
10 chocolate wafer cookies, finely crumbled


Combine the cherries, sugar and cornstarch in a saucepan. Cook over low heat until thickened. Set side to cool.

Meanwhile, use an electric mixer or food processor to combine the lemon zest, vanilla extract, cream cheese and sour cream. With the machine running, slowing mix in the powdered sugar.

To assemble the parfaits: Fill each of 4 parfait glasses with the layers, starting with a spoonful of the cream cheese mixture, then the chocolate wafer crumbs, followed by a layer of the cherries. Continue the pattern, using the remaining ingredients. Refrigerate at least 30 minutes, or make up to a day in advance.

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