Candy Cane Cheesecake Parfaits
Delight in layers of creamy cheesecake, refreshing peppermint, and a crunchy graham cracker base, topped with crushed candy canes for a festive finish.
Ingredients
For the cheesecake Filling
- 8 oz cream cheese (softened) Use room temperature for smooth mixing.
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
- ½ tsp peppermint extract Adjust according to taste.
- ½ cup crushed candy canes (plus extra for topping) Use for layering and garnishing.
For the Crunchy Base
- 1 cup crushed graham crackers
- 3 tbsp melted butter
Instructions
Preparation of the Base
- In a medium bowl, mix the crushed graham crackers with melted butter until combined. Divide the mixture into small serving glasses or cups to create the base layer.
Making the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, blending until creamy.
- Gently fold in the whipped cream until fully combined. Add the peppermint extract and continue to fold gently until everything is smooth and fluffy.
Assembly
- Start by adding a generous layer of the cheesecake filling over the graham cracker base.
- Sprinkle a layer of crushed candy canes on top. Repeat the layering process until the glasses are filled, finishing off with a dollop of cheesecake filling.
Garnishing and Serving
- Top each parfait with a sprinkle of crushed candy canes for that festive touch. Optionally, add extra whipped cream if desired.
- Place the parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve them cold and enjoy.
Notes
Make these parfaits a day in advance for better flavor. Store covered in the refrigerator for up to 3 days. They are best served cold.