David and I have been on a bit of a cheesecake craze as of late. We came across some delicious cheesecake fruit cups while out on a date and wanted to try to create some at home. We liked that they were lighter than traditional cheesecake and didn’t include the crust.
A while back, we had some friends over for dinner and I thought this would be the perfect time to try out a cheesecake recipe. I was looking for one that was not only gluten-free but wouldn’t also take a long time to make. The one that I found is perfect to satisfy any cheesecake craving yet isn’t overly sweet. The fact that it’s light-weight might just have you coming back for a second helping.
Strawberry Cheesecake Parfaits
Ingredients
- 4 ounces cream cheese (at room temperature)
- ½ cup sugar
- Juice of half a lemon
- 1 cup heavy cream, whipped
- 8-12 ounces fresh strawberries, chopped and sweetened to taste (with sweetener of your choice)
- 2-4 whole strawberries for garnish
Directions
- Mix cream cheese, ½ cup sugar and lemon juice, until creamy.
- Mix in the whipped cream and set aside.
- Use 2-4 glasses, depending on size of dessert you want, and start layering the ingredients starting with the cream, then the and then strawberries. Repeat.
- Option: End with a layer of cream and garnish with a whole berry.
Note: The original recipe calls for including red currant jelly. I skipped this step as we’re not fans of jelly in our house.
