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Lemonade Cheesecake Parfaits Recipe
Lemonade Cheesecake Parfaits Recipe photo by Taste of Home

Lemonade Cheesecake Parfaits Recipe

Publisher Photo
My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. —Teena Petrus, Johnstown, Pennsylvania
TOTAL TIME: Prep: 40 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 6 servings

Ingredients

  • 2 whole graham crackers, crushed
  • 1 cup half-and-half cream
  • 1-3/4 cups sugar, divided
  • 2 tablespoons lemon juice, divided
  • 2 envelopes unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 3 teaspoons grated lemon peel, divided
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cold water
  • 1 tablespoon grenadine syrup
  • Dash salt

Nutritional Facts

1 parfait equals 449 calories, 18 g fat (11 g saturated fat), 62 mg cholesterol, 193 mg sodium, 67 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.
  2. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.
  3. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.
  4. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Yield: 6 parfaits.
Originally published as Lemonade Cheesecake Parfaits in Taste of Home February/March 2011, p35

Nutritional Facts

1 parfait equals 449 calories, 18 g fat (11 g saturated fat), 62 mg cholesterol, 193 mg sodium, 67 g carbohydrate, trace fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemonade Cheesecake Parfaits

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 7, 2013

The graham crackers make this recipe

MY REVIEW
Reviewed Apr. 28, 2013

I must be the only one who had a problem with getting the cheesecake layer to set. I don't know if using fat-free half and half made a difference, but it's the only thing I could think of that would have maybe caused a problem. Despite hours of refrigeration (and even a trip to the freezer to see if that would help), it came out like a thick liquid. If I make this again, I might try adding more gelatin to the mixture. It would have helped if the recipe had indicated approximately how much time each layer needed to set. I had high hopes for this recipe, but not much luck for me.

MY REVIEW
Reviewed Apr. 24, 2013

This was wonderful!

MY REVIEW
Reviewed Apr. 21, 2013

Could this be made with Splenda Blend and lowfat cream cheese?

MY REVIEW
Reviewed Apr. 21, 2013

Just got this recipe this morning and decided to try it tonight and it was a great success.

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