Berry Lemon Cheesecake Parfaits
Ingredients:
For the Cheesecake Layer:
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the Berry Compote:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
For Garnish:
- Fresh mint leaves
- Extra berries
- Lemon zest
Instructions:
1. Prepare the Cheesecake Layer:
- In a medium bowl, beat the cream cheese until smooth.
- Add the Greek yogurt, powdered sugar, vanilla extract, lemon zest, and lemon juice.
- Mix until well combined and smooth. Set aside.
2. Make the Berry Compote:
- In a small saucepan, combine the mixed berries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and let cool.
3. Prepare the Graham Cracker Crust:
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Mix until the crumbs are evenly coated and resemble wet sand.
4. Assemble the Parfaits:
- In serving glasses or jars, add a layer of the graham cracker crust mixture.
- Spoon a layer of the cheesecake mixture over the crust.
- Add a layer of the berry compote.
- Repeat the layers until the glasses are filled, ending with a dollop of the cheesecake mixture.
5. Garnish and Serve:
- Top each parfait with fresh mint leaves, extra berries, and a sprinkle of lemon zest for garnish.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Enjoy your light and refreshing summer dessert!