As part of my annual “omigosh it’s almost summer!” freak out, I have been snatching up berries whenever they are on sale. I can’t wait until August when I will be able to pick the deep red, incredibly sweet little strawberries that grow here, so I made these cheesecake parfaits with strawberries that probably have a bigger carbon footprint than my husband’s big Ford truck. This summer, I will serve these at a party or family dinner on a hot day when turning on the oven turns our kitchen into hell. We will eat them on the deck after a meal of bbq chicken, vinegar coleslaw, and crockpot baked beans. For now, I made them one Wednesday morning, and ate two before breakfast. That’s what I call seizing the moment.
- 2 8 ounce packages of cream cheese
- about 1/3 of a 14 ounce can of sweet and condensed milk (I saved the rest for my chocolate dipped coconut macaroons recipe, coming soon!)
- 1 tsp vanilla
- 1/2 cup of whipping cream (or substitute greek yogurt for a lower calories dish)
- confectioner’s sugar to taste
Using a stand mixer with a paddle attachment on medium speed for two minutes, mix the cream cheese until smooth. Add the sweet and condensed milk, whipping cream, and vanilla next and whip for 1-2 minutes more until combined and fluffy. Slowly add in confectioner’s sugar to suit your taste. I love the sourness of cheesecake and so I used very little.
Crust and Crumble
- 1 sleeve of graham crackers, crushed fine
- 3 tablespoons good quality butter (If you can buy local and fresh that is the best, if not Kerrygold Pure Irish Butter is an affordable option and is available at Costco and Trader Joes)
Soften the butter and mix in the graham cracker crumbles.
Layer with crumble on the bottom, cheesecake filling next and your choice of berries, sugared if you prefer (although if you buy in-season berries they are usually sweet enough that you can easily skip the sugar and save the calories) on top. Continue to add as many layers as your dish allows. Enjoy!