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Hazelnut Cheesecake Parfaits

 Hazelnut Cheesecake Parfaits
—Shelly Platten, Amherst, Wisconsin
2 ServingsPrep: 25 min. + chilling


  • 1/4 cup chopped hazelnuts
  • 1/2 teaspoon sugar
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons half-and-half cream
  • 2 tablespoons whipped cream cheese
  • 2 teaspoons brown sugar
  • 1/2 cup coffee yogurt
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup whipped topping
  • 2 whole chocolate graham crackers, crushed
  • Chocolate curls and additional whipped topping, optional


  • In a small heavy skillet, cook and stir the hazelnuts over medium
  • heat until toasted, about 4 minutes. Sprinkle with sugar; cook and
  • stir for 2-4 minutes or until sugar is melted. Spread on foil to
  • cool.
  • In a small saucepan, melt chocolate chips with cream over low heat;
  • stir until smooth. Remove from the heat; cool to room temperature.
  • In a small bowl, beat cream cheese and brown sugar until blended.
  • Beat in yogurt and vanilla; fold in whipped topping.
  • In two parfait glasses, layer the graham crackers, yogurt mixture,
  • chocolate mixture and hazelnuts. Refrigerate until chilled. Garnish

2 of 2

Hazelnut Cheesecake Parfaits (continued)

Directions (continued)

  • with chocolate curls and whipped topping if desired. Yield: 2
  • servings.
Nutritional Facts: 1 parfait (calculated without optional ingredients) equals 425 calories, 27 g fat (13 g saturated fat), 22 mg cholesterol, 94 mg sodium, 42 g carbohydrate, 3 g fiber, 6 g protein.