Easy Patriotic Cheesecake Parfait Recipe

🧂 Ingredients

• 4 slices cake (vanilla cake, pound cake, quick loaf – the slices should be quite thick)
• 4 ounces cream cheese (full fat – remove from the fridge 60 minutes before using)
• ½ cup cream (whole, whipping or heavy cream at least 30% fat)
• ¼ cup + 2 tablespoons powdered/icing sugar
• ½ teaspoon vanilla
• 1 tablespoon milk (whole or 2%)*
• ½ tablespoon gelatin*
• 1-2 cups fresh berries (strawberries, blueberries and or raspberries)
• ¼-⅓ cup Limoncello, pineapple or strawberry juice

Instructions

• 1 Cut the slices of cake into small/medium cubes.
• 2 To make strawberry juice, slice 1-2 cups strawberries and place in a medium bowl
  stir in 2 tablespoons of sugar. Let sit 20-30 minutes.
• 3 In a medium bowl beat together the cream cheese, sugar and vanilla until creamy,
  set aside. If not using gelatin then fold this mixture into the whipped cream.
• 4 In a large bowl beat the cold cream until stiff peaks appear, set aside.
• 5 If using the gelatin, in a small pot add the milk and sprinkle the gelatine on
  top, let stand one minute, then place the pot on low heat and heat just until
  the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then
  immediately remove from heat. Fold the gelatine into the cream cheese mixture,
  then gently fold it into the whipped cream, mix until combined.
• 6 In 4 medium glasses place a tablespoon of filling, top with 3-4 cubes of cake
  drizzle with either limoncello, pineapple juice or the juice from the
  strawberries. Top with blueberries or raspberries and or strawberries, continue
  for 2 more layers.
• 7 Refrigerate 4-5 hours or overnight, top with fresh fruit before serving. Enjoy!

Nutrition Info