Individual Cheesecake Parfaits
Here’s an easy recipe for a special valentine treat. This is actually a very old recipe that my grandmother made often. She always made it in 9 x 13 inch dish, and cut it into squares to serve. For a Valentine’s Day dessert, I put a little twist on it by dishing it up into footed glasses. This is a no-bake cheesecake and it’s good any time of the year.
Ingredients:
1 (12 oz.) can evaporated milk, partially frozen (before beginning this recipe, place the evaporated milk in the freezer and allow it to freeze partially- approximately an hour beforehand)
1 small (3 oz.) pkg raspberry jello
1 cup boiling water
1 teaspoon vanilla
8 oz. pkg. cream cheese
1 cup sugar
2 cups graham cracker crumbs
1/2 stick margarine (4 Tbls.)
3 Tablespoons sugar
Directions:
Dissolve the jello into 1 cup boiling water, then add the teaspoon of vanilla. Allow to cool to room temperature.
Meanwhile, mix the graham cracker crumbs, sugar, and softened margarine in a ziplock bag. Squish together in the bag until the butter is completely incorporated.
Sprinkle a layer of the crumb mixture into the bottom of each glass or individual serving dish. (Reserve a couple of Tablespoons of this mixture to sprinkle over the top of the individual cheesecakes)
Place the softened cream cheese and one cup of sugar into a mixing bowl. Beat until smooth and creamy.
Pour the partially frozen evaporated milk into a bowl, and beat with an electric mixer until frothy.
When jello has cooled to room temperature, pour it into the cream cheese mixture and stir until well combined.
Next, add the whipped evaporated milk and mix until combined.
Pour the mixture over the graham cracker crumb layer and refrigerate until firm.
Sprinkle the top with graham cracker crumbs and a chocolate if desired.
What a beautiful, elegant dessert! Well done!!!!
You get better and better, Deb. What a beautiful dessert!
My love to you all!