Lemon Cheesecake Parfait

Lemon Cheesecake Parfait -- A Pinch of Joy
Lemon Cheesecake Parfait -- A Pinch of Joy

Lemon cheesecake parfaits are light with a zip of lemon, perfect for a spring dessert. Choose your favorite lemon cookie. I usually use lemon wafers (next to the vanilla wafers on the grocery shelf), but the ones pictured above have crushed lemon cream filled cookies layered through the parfait with a tiny lemon crisp on top. Any lemon cookie will work as long as it is crisp enough to crumble. The number you need will depend on the size of the cookie. I use sugar free lemon pudding which was a little hard to find.  You can use regular instant pudding instead, especially if you are not concerned with “carb counts” as we are. Boost the flavor with some additional lemon juice or lemon flavoring. I made this two or three times before I realized it takes two 8 ounce containers of whipped topping. I could not figure out why the number of servings was always less than I expected! Duh!  Be sure to fold in an entire 8 ounce container of topping into the cheesecake. You probably won’t use all of the second container for layering and topping. 

To layer the cheesecake into the glasses, start with a layer of crumbs on the bottom. Use a plastic zipper quart sized bag to squeeze the cheesecake mixture into the glass without smearing. Pull down one corner of the bag, while pushing the the other side up to form a cone. Fold down the top of the bag to make it easier to load.

Zipper Bag folded
Scoop the cheesecake mixture in, folding up the top to fill the bag. Zip bag closed, while still keeping the cone shape.

Snip off a corner
Snip off the corner so the opening is about an inch in diameter. Squeeze gently into the parfait glass, while avoiding the upper sides of the glass to avoid smearing.


Lemon Cheesecake Parfait
 
Author:
Recipe type: Dessert
Ingredients
  • 1 package Lemon cookies
  • 1 8 ounce package cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon lemon flavoring*
  • 1 teaspoon vanilla flavoring
  • 1 package sugar free lemon instant pudding
  • 1 cup milk
  • 2 8 ounce cartons whipped topping, thawed
Instructions
  1. Crush the lemon cookies in a plastic zipper bag and set aside.
  2. Cream cream cheese, sugar and flavorings until smooth. Can substitute 1 packet lemon crystals or 1 tablespoon lemon juice for lemon flavoring, if desired.
  3. Add milk and pudding mix, beat until smooth and fluffy.
  4. Fold in one 8 ounce container of the whipped topping.
  5. To make parfait, sprinkle cookie crumbs into bottom of glass. Add a layer of cheesecake, a layer of whipped topping. Repeat. Garnish top layer of topping with whole cookie and a few crumbs.
Notes
Use any lemon cookie that is crisp enough to crumble, such as lemon filling cookies (such as Oreo), lemon wafers, lemon crisps. Number needed will depend on size of cookie, but generally 2-4 cookies per serving to crumble for layering, plus cookies for garnish.


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Cream Cheese Frosting – lower sugar version

Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy
Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy

Cream Cheese Frosting (Lower sugar version) is a light, soft frosting. It spreads well, but is not suitable for decorating. It will hold things like chopped nuts or other embellishments — food or paper – but won’t hold shape. It’s not strong on flavor, has a very smooth texture, not sweet – it’s the perfect foil for a great cake! It enhances but doesn’t outshine unique flavors and textures, like Pumpkin Bars, Pineapple Spiced Carrot Cake or Hummingbird Cake. What other recipe gets top billing for being the perfect second banana to the star??

Make one batch to frost a 9×13 pan of cake or cakelike bars. To frost layer cakes, you will need to double the batch.   A touch of salt can enhance the flavor. You can also add up to a cup more powdered sugar, if you need (which will, of course, up the carb and calorie count).   If the day is very humid, or you will be transporting the cake, might be a nice option to know.

Cream Cheese Frosting - lower sugar version
 
Author:
Ingredients
  • 1 8 ounce package cream cheese, softened
  • ¼ cup butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. Beat cream cheese and butter at low speed until light and fluffy.
  2. Add vanilla and mix well.
  3. Add powdered sugar, 1 cup at a time. Beat until well incorporated.
  4. Spread over cake, slice and serve


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Coconut Fudge aka Egg in the Grass Fudge

Coconut Fudge aka Egg in the Grass Fudge -- A Pinch of Joy
Coconut Fudge aka Egg in the Grass Fudge -- A Pinch of Joy

Coconut fudge is a cream cheese based candy that is colorful, fun and so easy to make! Use a 3 ounce package of cream cheese or cut three ounces from a larger 8 ounce piece. Food coloring has so many options that it’s hard to give a measurement. If you’ve used a particular kind – paste, deep color, neon or regular – you probably have an idea of the intensity each produces. If not – go slow. You can always add more, but subtracting doesn’t work!   I prefer the paste colors that are used in cake decorating for the fudge, but –hey, grass is green in any medium. And for making coconut grass, a liquid coloring seems to work best. This fudge will get soft if it is out of the refrigerator and uneaten for more than a hour or so. Usually it disappears so quickly, that’s not a problem.

Coconut Fudge aka Egg in the Grass Fudge
 
Prep time
Total time
 
A colorful, fun and easy to make cream cheese fudge for spring celebrations!
Author:
Recipe type: Candy
Serves: 25 pieces
Ingredients
  • 3 ounces cream cheese, softened
  • ¼ teaspoon almond flavoring
  • Green food coloring
  • 2 ½ cups powdered sugar
  • ½ cup chopped walnuts
  • ½ cup coconut
Topping
  • ½ cup coconut plus a few drops green food coloring
  • 25 small jellybeans or other small egg shaped candies
Instructions
  1. Butter 8x8 inch pan lightly.
  2. In small bowl, beat cream cheese, sugar and extract until smooth.
  3. Add food coloring a bit at a time, mixing until desired color is achieved.
  4. Mix in coconut and chopped nuts.
  5. Press evenly into pan.
  6. Place ½ cup coconut in plastic zipper bag with 2-3 drops of food coloring and shake until coconut is colored. Press gently into top of fudge mixture and add candy so that one piece is in the middle of each planned square of fudge.
  7. Refrigerate at least 30 minutes or until firm, before cutting and serving.


I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!






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