A cheesecake parfait is a quick and easy dessert. I’ve made it extra special with cookie crumbs and frozen berries. Make it in a jar and it’s a portable dessert for BBQs and picnics.
Quick and easy
Don’t you just love an easy dessert? I spent weeks in my kitchen last summer, merrily baking cake after cake (after cake after cake…) testing recipes for my upcoming cookbook. As much as I loved the process, it was really rather intense. I tested some vegetable cakes up to 10 times before I got them just right. Then I tested them a few more times to make sure the recipe worked! My book will be out in August, so stay tuned for more information coming soon!
So today I wanted to show you a dessert that you can put together in minutes. Although it benefits from an hour or so chilling time in the fridge, you could just tuck right in if you don’t have time to wait. Instead of making a typical cheesecake-style crust, I just crumbled in cookies. You could use any cookies you have to hand, and it’s a great way to use up stale biscuits (if such a thing exists – not in my house!).
Cookie Cheesecake Parfait with Berries
I used frozen cookie dough to make the cookies. Just 12 minutes to cookie heaven! For the cheesecake parfait filling, I mixed plain Greek yogurt with cream cheese to make it a little bit lighter. Instead of sugar, I sweetened it with a little maple syrup. I’m thinkin’ about your waistlines, people.
The layers of creamy cheesecake contrast beautifully with the sweet cookie crumbs and sharp frozen berries in these cheesecake parfaits. You can make them in minutes and store them in the fridge until you’re ready to grab a spoon and tuck into creamy crispy yumminess. They’re a great make-ahead dessert for a dinner party, and you won’t be in the kitchen all day slaving away.
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
Get the recipe
- 6-8 cookies (You can use any cookies that you like, but I used double chocolate chip)
- For the cheesecake filling:
- 200g (¾ cup, 7oz) soft cream cheese, at room temperature
- 200g (¾ cup) plain Greek yogurt
- 3 tbsp maple syrup
- ¼ tsp vanilla extract
- 2 handfuls frozen mixed berries
- Sprigs of fresh mint
- Roughly break up the cookies so it is a mix of small chunks and cookie dust.
- In a stand mixer or with an electric mixer, beat the cream cheese, yogurt, maple syrup and vanilla until smooth and creamy.
- Layer the crumbled cookies (save some for garnish), cheesecake mixture and berries, alternating, in glasses or jars. Top with the remaining cookie crumbles, berries and a sprig of mint. Refrigerate for at least 1 hour and serve chilled.
I love a surprise, don’t you? So, when Iceland Foods said that they were going to leave a mystery bag for me at my local shop, I was very excited.
On the way back from dropping my kids at school, I popped into the shop and the manager brought me out heaving bags of food treasure. I may have had a sneaky peak as I walked home, but I saved any major bag exploration until I got home. You may have seen my instagram stories where I unpacked it live for you all.
I discovered a fantastic selection from Iceland’s new ranges showcasing the #PowerofFrozen !
I had already tried the purple potato chips when I spied them on my last visit to the store. They’re certainly eye-catching and taste delicious. We tried the carrot fries last night and they’re lovely and naturally sweet. The spiced cauliflower has a lovely balance of indian spices and I’m always a sucker for roasted cauliflower. I’ve yet to try the hot and spicy corn cobs as I’m saving them for a barbecue (c’mon weather!).
My kids tucked into the ice lollies sharpish, giving them a resounding thumbs up. For this cheesecake parfait recipe, I used the Millie’s frozen cookies and added some of Iceland’s frozen berries – I always have a stash of them in the freezer.
Reasons to buy frozen fruit and veg:
- It helps to reduce food waste at a commercial level since it’s frozen during harvest.
- It reduces waste at a retail level since it won’t wither on the shelves.
- You can reduce food waste at home by only using what you need, when you need it.
- Fruit and veg are frozen at their peak of freshness so flavour is locked in.
- You can enjoy fruit and vegetables out of season.
- It’s convenient
- Frozen onions, herbs, chilli and garlic make cooking much easier and less fiddly.
- Frozen fruit and vegetables are usually picked at their peak ripeness – when they’re the most nutritious.
- Fruit and vegetables retain much of their nutrient content when frozen
- Frozen produce is often less expensive than their fresh counterparts.
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Disclosure: This recipe for Cookie Cheesecake Parfait with Berries was commissioned by Iceland Foods. All opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – Healthy Food and Lifestyle.