Black Forest Cheesecake Parfaits

I remember parfait desserts being very popular when I was a child. We had this section in our cupboard for dessert glasses. My Mom always had cute little dessert glasses or parfait glasses for such things. It is true when they say you eat with your eyes first. For some reason there is something very inticing about a dessert with visual layers of differing textures and color. I love when you dip and drag your spoon down into the glass as you lift it up to take that first bite of all the different layers. These little desserts are perfect for a party when you don’t want to be fussing with cutting and serving. All you have to do is assemble them ahead of time and keep them chilled. If you use disposable plastic cups they are even better because you can throw them in the recycle bin when you are done and no washing!

I used my new Russian ball piping tip (#271) to pipe the stabilized whipped cream on top.

Black Forest Cheesecake Parfaits

Double Cherry Compote

3 Cups fresh sweet cherries, pitted

1/2 Cup tart dried cherries (such as Montmorency)

1 Tbsp. fresh orange juice

1/4 tsp. cinnamon

cornstarch slurry: 1 tsp. cornstarch mixed with 1 tsp. cold water

1 tsp. vanilla

Cheesecake Filling

12 oz. cream cheese, room temp

1/2 C confectioners sugar

1  1/2 C heavy whipping cream, cold

1 tsp. vanilla

1 Tbsp. nonfat dry milk powder

*Miscellaneous: you will need Famous brand chocolate wafer cookies for assembly

Fresh sweetened whipped cream  (for garnish)

1 Cup cold heavy whipping cream

2 Tbsp. confectioners sugar

1 Tbsp. nonfat dry milk powder

In the bowl of a stand mixer whip the cream cheese with the paddle attachment until cheese is soft. Remove cheese with a rubber spatula into a separate bowl and set aside at room temp.

In the same bowl (no need to wash) place the heavy cream and chill the bowl with the cream for 30 minutes. After 30 minutes place the bowl on the mixer and add in the vanilla and the nonfat dry milk powder and whip with the whisk attachment until thickened. Add in the softened cream cheese and stir gently with the whisk attachment until incorporated. Spoon filling into a pastry bag fitted with a large open tip. (I used an Ateco 809).

For assembly:

• Take about 1/2 package of Famous chocolate wafers and place in a large ziplock bag. Using your hands crush the cookies from the outside of the bag until they are coarsely broken (you don’t want fine crumbs).

• Place about 2 Tbsp. of the chocolate wafer crumbs into the bottom of each parfait glasses. I used 14 oz. “crystal cut” chinet brand plastic cups for my parfaits.

• On top of each chocolate crumbs layer,  pipe a layer of cream cheese filling, then top with a spoonful of cherry compote. Repeat another layer of chocolate cookie crumbs, followed by cheese cake filling and then end with a spoonful of cherry compote. Top with a small amount of chocolate crumbs and then  fresh sweetened whipped cream, followed by a fresh cherry with stem.

Note: For a nice decorative touch you can use a Russian ball tip # 271 to pipe your whipped cream.