Berry Lemon Cheesecake Parfaits

Berry Lemon Cheesecake Parfaits

Ingredients:

For the Cheesecake Layer:

• 1 cup cream cheese, softened
• 1/2 cup Greek yogurt
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice

For the Berry Compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar
• 1 tablespoon lemon juice

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 tablespoon sugar

For Garnish:

• Fresh mint leaves
• Extra berries
• Lemon zest

Instructions:

1. Prepare the Cheesecake Layer:

• In a medium bowl, beat the cream cheese until smooth.
• Add the Greek yogurt, powdered sugar, vanilla extract, lemon zest, and lemon juice.
• Mix until well combined and smooth. Set aside.

2. Make the Berry Compote:

• In a small saucepan, combine the mixed berries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes.
• Remove from heat and let cool.

3. Prepare the Graham Cracker Crust:

• In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Mix until the crumbs are evenly coated and resemble wet sand.

4. Assemble the Parfaits:

• In serving glasses or jars, add a layer of the graham cracker crust mixture.
• Spoon a layer of the cheesecake mixture over the crust.
• Add a layer of the berry compote.
• Repeat the layers until the glasses are filled, ending with a dollop of the cheesecake mixture.

5. Garnish and Serve:

• Top each parfait with fresh mint leaves, extra berries, and a sprinkle of lemon zest for garnish.
• Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Enjoy your light and refreshing summer dessert!