Very Blueberry Cheesecake Parfaits as an extra
Serves 4
Whip up this crowd-pleasing dessert in no time and get ready to dig into a lighter version of cheesecake! We'd say it's the perfect dessert!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Lemon
250 g
Cream Cheese
(Contains Milk)
½ cup
Graham Cracker Crumbs
(Contains Gluten)
½ cup
White Sugar
4 tbsp
Blueberry Jam
237 mL
Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, gather your utensils.
Heat a small pot over medium heat. When hot, add 1 tbsp butter. Swirl to melt, 1 min. Stir in graham cracker crumbs and 1/8 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat and transfer to a small bowl. Carefully, wipe the pot clean.
Zest the lemon. Cream together cream cheese, sugar and lemon zest in a large bowl, by hand or using an electric hand mixer, until combined and smooth, 1-2 min. Add cream to the bowl with cream cheese mixture. Carefully whisk until just combined, then beat until stiff peaks form and mixture is smooth, 2-3 min.
Heat the same small pot over medium heat. Add jam and 2 tbsp water. Whisk often, until jam has melted, 2-3 min. Remove from heat.
Divide half the graham cracker crumble between bowls or cups. Top with half the cream-cheese mixture, then half the jam topping. Repeat the steps with remaining graham cracker crumble, cream-cheese mixture and jam topping. Set aside in the fridge for 30 min.
