Ingredients
- Cherries:
- 4 cups frozen unsweetened cherries, thawed
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 8 ounces light cream cheese
- 1 cup light sour cream
- 1/2 cup confectioners’ sugar
- 10 chocolate wafer cookies, finely crumbled
Cherry Cheesecake Parfait
Meal: Dessert
Cuisine: American
Ingredient: Fruit
Season: Summer
Contributor: David Bonom and Marge Perry
Directions
Makes 4 servings
You can use full fat cream cheese and sour cream if you prefer. Also, this recipe makes large servings—big enough for tall parfait glasses. To make more moderate servings, use 6 wine glasses.
- Combine the cherries, sugar, and cornstarch in a saucepan. Cook over low heat until thickened. Cool.
- Meanwhile, use an electric mixer or food processor to combine the vanilla, cream cheese and sour cream. With the machine running, slowing mix in the confectioners sugar.
- To assemble: fill each of four large wine goblets or parfait glasses with the layers, starting with a spoonful of the cheese mixture, then crumbs, followed by a layer of the cherries. Continue the pattern, using the remaining ingredients. Refrigerate at least 30 minutes, or make up to a day in advance.
Nutritional analysis per serving: 479 calories, 10 g protein, 66 g carbohydrates, 3 g fiber, 21 g fat, 12 g saturated fat, 63 mg cholesterol, 375 mg sodium
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