Graham cracker crumbs provide a yummy base for creamy, rose-flavored cheesecake to sit atop in attractive dessert glasses. Pictured with our Chocolate-Hazelnut Kisses.
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
- 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.)
- 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.)
- 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.
- 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.
