Cheesecake Parfait Bars
Layered graham cracker crust, fluffy cheesecake filling, and quick berry topping cut into clean parfait style bars
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INGREDIENTS
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 8 tbsp unsalted butter melted
- 1 pinch salt.
Cheesecake Layer
- 16 oz cream cheese softened
- 3 4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 2 cup sour cream
- 1 cup heavy whipping cream cold.
Berry Topping
- 2 cups mixed berries fresh or frozen
- 1 4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
- pinch salt.
Optional Garnish
- whipped cream
- lemon zest.
INSTRUCTIONS
Prepare Crust
- heat oven to 350 F
- line an 8x8 inch pan with parchment and lightly grease
- mix graham cracker crumbs sugar melted butter and salt until evenly moistened
- press firmly into the pan
- bake until lightly set and fragrant then cool completely.
Make Cheesecake Layer
- beat cream cheese powdered sugar vanilla lemon juice and sour cream until smooth
- in a separate bowl whip heavy cream to stiff peaks
- fold whipped cream into the cream cheese mixture until light and uniform
- spread evenly over cooled crust and refrigerate while making topping.
Cook Topping And Assemble
- stir berries sugar cornstarch water lemon juice and salt in a small saucepan
- cook over medium heat until berries release juices and mixture thickens then cool to room temperature
- spoon topping over cheesecake layer and spread gently
- chill until fully set then lift out and slice into bars
- garnish as desired.
Notes
1. Use full fat cream cheese for the firmest set. Chill at least 4 hours or overnight for clean slices. Swap berry topping with canned pie filling or 1 cup jam thinned with 1 to 2 tbsp lemon juice. For a no bake version skip baking the crust and chill it 15 minutes before adding filling
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g