• Kanning Kathy

Greek Yogurt Berry Cheesecake Parfaits


Prep time: 10 minutes Chilling time: 2 hours Serves: 4


Crust Ingredients:

¼ c. raw almonds ¼ c. raw pecans 3 pitted dates, roughly chopped ¼ t. ground cinnamon, plus more for garnish Cheesecake Ingredients: 4 oz. cream cheese, room temperature 1 c. full-fat Greek yogurt 3 T. honey, preferably local (or maple syrup) 1 t. real vanilla extract 1 c. strawberries, chopped 1 c. raspberries ½ c. blueberries

Directions:

  • In the bowl of a food processor, combine almonds, pecans, dates, and cinnamon. Pulse until the mixture starts to form a ball and the nuts are nicely broken down. Divide the nut crust between 4 individual serving dishes or jars and set aside.

  • In a large mixing bowl, beat the cream cheese, Greek yogurt, honey, and vanilla with an electric mixer until smooth. Set aside. Tip: If cream cheese isn’t fully softened, beat it first before adding the other ingredients.

  • Divide half of the cheesecake mixture between the 4 serving dishes or jars and divide half of the berries among the individual dishes. Repeat this process with remaining cheesecake mixture and fresh berries.

  • Place the parfaits in the refrigerator for at least 2 hours to chill. To serve, garnish with ground cinnamon or an extra drizzle of honey, if desired. Enjoy!

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