Description
Delightful layers of creamy cheesecake and festive candy canes in an easy-to-make parfait.
Ingredients
Scale
- 2 cups red velvet cake crumbs
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract (optional)
- 1/2 cup crushed candy canes
- 6 mini mason jars (4 to 8 oz each)
Instructions
- Prepare the red velvet cake. Bake a red velvet cake according to your favorite recipe or use a store-bought mix. Cool completely and crumble into chunks.
- Beat the cream cheese. In a bowl, beat the softened cream cheese until smooth. Gradually mix in powdered sugar until fluffy.
- Whip the heavy cream. In another bowl, whip heavy cream to stiff peaks.
- Combine the mixtures. Gently fold whipped cream into cream cheese mixture.
- Add flavorings. Stir in vanilla extract and optional peppermint extract. Chill for 15-20 minutes.
- Crush the candy canes. Place candy canes in a zip-top bag and crush until fine and chunky.
- Layer the parfaits. In mini mason jars, layer red velvet cake crumbs and cheesecake filling until jars are filled, ending with cheesecake on top.
- Finish with a sprinkle. Top with crushed candy canes.
- Chill before serving. Refrigerate for at least 1 hour before serving.
Notes
Use softened cream cheese for a smoother mixture and consider chocolate ganache for an extra indulgent twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg