Raspberry Cheesecake Parfait
8 oz. graham cracker crumbs, two packages
24 oz. fresh or frozen raspberries
1 lb. cream cheese, room temperature, cubed
1/2 cup powdered sugar
1/2 cup Greek plain yogurt
1/2 tsp. salt
2 tsp. lemon juice
Crush the graham crackers in a food processor and place into a sealed container.
Next, add the cubed cream cheese, yogurt, powdered sugar, salt, and lemon juice to eighter a mixer bowl or food processor. Mix on high for about 2 minutes. Scrape down the sides and continue to mix until smooth and creamy. This will take about 6 minutes. Be sure to scrape down the sides a couple more times during the process. Move the mixture to either a pastry bag or zip lock bag and refrigerate.
Using a stemmed glass, add about 4 tbsp. of the graham cracker crumbs to the bottom of the glass. Now, pipe in enough of the cheesecake mixture to fill the glass to just above the half way point. Next, add about a 1/4 cup of the raspberry puree on top of the cheesecake mixture and top with fresh raspberries. Serve immediately or cover with saran wrap and refrigerate until you are ready to serve.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: N/A
Calories : 200