Strawberry Shortcake Cheesecake Parfaits
Simple and light cheesecake parfaits made with non-fat Greek yogurt and low fat cream cheese with delicious layers of shortbread cookies and sweetened strawberries.
Yields 2 parfaits
Ingredients
- 8-9 shortbread cookies or graham crackers, crushed
- 2-3 cups (280-420 g) fresh or frozen strawberries, sliced
- 1 ½ Tablespoons granulated sugar
- 8 ounces (226 g) low fat or regular cream cheese, room temperature
- 1 cup (255 g) plain non-fat or regular Greek yogurt
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream
- ⅔ cup (80 g) powdered sugar, sifted
- crushed shortbread cookies or graham crackers
- fresh strawberry slices
- fresh blueberries
Instructions
- For the Strawberries: Combine the berries and granulated sugar in a bowl and place in the fridge to chill while you prepare the cheesecake portion.
- For the Cheesecake Layer: In a medium sized bowl beat the softened cream cheese for about a minute until smooth and creamy. You can either use a handheld mixer or even a fork or whisk. Mix in half of the Greek yogurt until smooth then add the remaining half, along with the vanilla extract and heavy cream. Continue to mix until smooth. Slowly add the powdered sugar until everything is well combined.
- To Assemble: Assemble the parfaits by layering the crumb layer, cheesecake mixture, and strawberries in alternating layers evenly. Top with fresh sliced strawberries and blueberries if desired.
- Place in the fridge and chill for about an hour. Serve with spoons.