Chocolate Cheesecake Parfaits with Mascaropone Cream

Servings: 6 Total Time: 43 mins Difficulty: Beginner
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The layers of cookies, fruit and chocolate in this easy no bake dessert will make everyone smile

Print Recipe

Chocolate Cheesecake Parfaits with Mascaropone Cream

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold
Difficulty: Beginner Prep Time 43 mins Total Time 43 mins
Servings: 6
Best Season: Suitable throughout the year

Ingredients

Base:

Method

Mascarpone Cheese

  1. ½ Cup Elmlea Double Cream (Heavy Cream)

  2. 2 Large full tablespoons Mascarpone Cream Cheese

  3. 2 Tbls Icing Sugar (Powdered Sugar)

  4. 1 Tsp Vanilla Essence

  5. Combine all ingredients in a medium bowl and whisk until stiff peaks form. Place in a piping bag and refrigerate until ready to use.

Recipe:

  1. Spoon 2 tablespoons cookie crumbs evenly into the bottom of 6 parfait glasses.

  2. Whip the Elmlea cream until stiff peaks form and set aside.

  3. Beat the cream cheese and icing sugar until creamy. Add the cocoa powder and vanilla and beat again.

  4. Fold and gently mix the whipped cream until well combined.

  5. Add the diced strawberries in the jars on top of the crushed cookies.

  6. Spoon the cheesecake into a piping bag. Cut 1 inch tip of the bag and evenly fill the jars.

  7. Spoon remaining crumbs on top of cheesecake and add more diced strawberries on top.

  8. Pipe mascarpone cream on top and garnish with a whole strawberry and chocolate chips. 

  9. Enjoy!