Best 5 Chocolate Crunch Cheesecake Parfait Recipes
Indulge in a symphony of textures and flavors with the Chocolate Crunch Cheesecake Parfait, a culinary masterpiece that combines the richness of chocolate, the creaminess of cheesecake, and the delightful crunch of cookie crumbles. This delectable parfait features layers of creamy chocolate mousse, velvety cheesecake filling, and a delightful chocolate crunch base, creating a perfect balance of flavors and textures in every bite. Accompanying this main recipe are three additional variations that offer unique twists on the classic parfait. The S'mores Parfait brings the campfire experience indoors with a combination of chocolate, graham crackers, and roasted marshmallows. The Peanut Butter Cup Parfait adds a touch of nutty sweetness with layers of peanut butter mousse and peanut butter cups. Lastly, the Oreo Parfait combines the iconic cookie with chocolate mousse and cheesecake filling for a nostalgic treat. These variations cater to various taste preferences, making this article a treasure trove of delectable parfait recipes.
Here are our top 5 tried and tested recipes!
PATRIOTIC CHEESECAKE PARFAITS
Take all the great, rich flavor of cheesecake, layer it with summer's best berries then add a little crunch and a touch of chocolate, and you have what may just be the perfect summer dessert. Best of all, a great big, celebratory serving of this parfait clocks in at less than 400 calories. (This recipe can also be made to serve six instead of four. Just use smaller glasses and divvy the recipe up into six parfaits with less than 250 calories each. We pinky-swear it won't feel skimpy!)
Provided by Marge Perry
Categories dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth.
- Combine the crumbled cookies and cereals together in a small bowl.
- Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs.
Nutrition Facts : Calories 369, Fat 15 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 13 grams
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
EASY NO-BAKE CHEESECAKE PARFAITS
When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.
Provided by Kelly Senyei
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
- Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
- Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.
EASY BERRY CHEESECAKE PARFAITS
These sweet little parfaits take everything that's good about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in a fun individual portion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.
Nutrition Facts : Calories 396 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 174mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 6g fiber), Protein 4g protein.
CHOCOLATE-CRUNCH CHEESECAKE
This cheesecake features a shortbread crust and Nestle Crunch candy bars. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Cheesecake
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Mix together the crumbs and butter.
- Press over bottom and partially up side of a 9-inch springform pan.
- Note: For a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
- Refrigerate while making filling.
- Beat cream cheese 1 minute.
- Add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
- Beat in eggs, one at a time.
- Add sour cream, liqueur and vanilla; beat until smooth.
- Fold in chopped candy bar.
- Pour into crust.
- Bake at 350 degrees for 90 minutes, until just set.
- Run a knife around edge of cake to separate from pan.
- Cool in pan on rack.
- Cover; refrigerate overnight.
- Remove side of pan.
- Whip cream and 1 T sugar to stiff peaks.
- Spread onto cake; garnish with candy bar, if desired.
Nutrition Facts : Calories 422, Fat 26.7, SaturatedFat 14.7, Cholesterol 115.7, Sodium 269.8, Carbohydrate 36.2, Fiber 0.6, Sugar 21.9, Protein 8.5
Tips:
- For a richer cheesecake flavor, use full-fat cream cheese.
- To make the cheesecake parfaits ahead of time, assemble them and then refrigerate them for up to 4 hours before serving.
- If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
- To make the chocolate crunch topping, you can use store-bought chocolate chips or you can chop up your favorite chocolate bar.
- For a more intense chocolate flavor, use dark chocolate chips or chopped dark chocolate.
- If you don't have any chocolate crunch topping, you can use crushed Oreos or graham crackers instead.
Conclusion:
Chocolate crunch cheesecake parfaits are a delicious and easy-to-make dessert that is perfect for any occasion. They're made with a creamy cheesecake filling, a chocolate crunch topping, and a layer of whipped cream. These parfaits are sure to be a hit with everyone who tries them!
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