Lemonade Cheesecake Parfaits
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.
Teena Petrus Johnstown, Pennsylvania
Lemonade Cheesecake Parfaits Recipe
Lemonade Cheesecake Parfaits
2 whole graham crackers, crushed
1 cup half-and-half cream
1 ¾ cups sugar, divided
2 Tbsp. lemon juice, divided
2 envelopes unflavored gelatin
1 package (8 oz.) Philadelphia Cream Cheese, softened
3 tsp. grated lemon peel, divided
1 tsp. vanilla
1 ¼ cups cold water
1 Tbsp. grenadine syrup
Dash salt
Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.
In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about ½ cup in each. Cover and refrigerate until firm.
In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.
Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. 6 parfaits
(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)
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