Great Tastes of Manitoba

Chocolate Cheesecake Parfaits

| Servings: 8

Ingredients

Pudding

  • 1/3 cup (75 mL) cocoa powder
  • 2 Tbsp (30 mL) cornstarch
  • 1/8 tsp (0.5 mL) salt
  • 2 cups (500 mL) milk
  • ½ cup (125 mL) maple syrup
  • 2 egg yolks, beaten
  • 2 Tbsp (30 mL) butter, softened
  • 2 tsp (10 mL) vanilla extract

Cheesecake

  • 1 cup (250 mL) whipping cream
  • 12 oz (375 grams) brick-style Canadian cream cheese, softened
  • ½ cup (125 mL) sour cream
  • 2/3 cup (150 mL) sugar
  • 1 Tbsp (15 mL) vanilla extract

 

  • 300 g  (2 pkgs) Walkers shortbread cookies or Oreo cookies (1 pkg), crushed coarsely
  • 8 – 4oz cups (plastic disposable wine glasses, martini glass, or small cups/jars)

Directions

Pudding:

  1. In a medium bowl, combine cocoa, cornstarch, and salt.
  2. Pour milk into a medium saucepan. 
  3. Whisk dry ingredients into milk and then add syrup.
  4. Cook over medium heat, stirring constantly until mixture thickens and boils, 1-2 minutes.
  5. Separate egg yolks into a medium bowl.
  6. While whisking, gradually pour half of the hot mixture into the egg yolks.
  7. While whisking, pour the egg mixture back into the saucepan and cook, 1 minute.
  8. Remove from heat and stir in vanilla and butter.
  9. Cover top of pudding with a layer of plastic wrap to prevent a skin from forming. 
  10. Cool completely.

Cheesecake:

  1. Whip cream to stiff peaks.
  2. Place aside in refrigerator.
  3. In a stand mixer, with the paddle attachment (or using a hand beater), cream softened cream cheese.
  4. Add sour cream, sugar, and vanilla.
  5. Mix until smooth.
  6. Gently fold the whipped cream into the cheese mixture.

Parfaits:

  1. In a 4 oz cup, add 2 Tbsp of crushed cookie and 3-4 Tbsp each of cheesecake and pudding.
  2. Repeat one more layer of cookie and cheesecake.
  3. Top with shaved chocolate.
  4. Refrigerate until ready to serve.

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