Rosy Cheesecake Parfaits
Serves: 6
 
Ingredients
  • 1⁄4 cup graham cracker crumbs*
  • 5 tablespoons granulated sugar, divided
  • 1 tablespoon unsalted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 3⁄4 teaspoon culinary rose water
  • 1⁄2 teaspoon fresh lemon juice
  • 1⁄4 teaspoon vanilla extract
  • 1⁄8 teaspoon fine sea salt
  • 1⁄3 cup plus 2 tablespoons heavy whipping cream
  • Garnish: culinary-grade rose petals
Instructions
  1. In a small bowl, stir together graham cracker crumbs, 1 tablespoon sugar, and butter until crumbs are coated with butter. Divide graham cracker mixture among 6 (3 1⁄2-ounce) glasses, and press very lightly to create an even layer. (Don’t tamp down, or layer will become very hard when refrigerated.)
  2. In a medium bowl, beat together cream cheese, remaining 4 tablespoons sugar, rose water, lemon juice, vanilla extract, and salt with a mixer at medium-high speed until smooth and creamy. Beat in heavy cream at high speed until mixture thickens and forms stiff peaks, approximately 3 minutes. (If using a stand mixer, switch from paddle attachment to whisk attachment when cream is added.)
  3. Transfer cream cheese mixture to a piping bag with a large hole cut in tip. Pipe mixture evenly among prepared glasses. Using the tip of a small spoon, smooth cream cheese layer, if needed. Cover lightly, refrigerate, and serve cold within a day.
  4. Just before serving, garnish each cheesecake parfait with a rose petal, if desired.
Notes
*To make this recipe gluten-free, use gluten-free graham cracker crumbs.
Recipe by TeaTime Magazine at https://teatimemagazine.com/rosy-cheesecake-parfaits/