I love parfaits. Mostly I love the fact that you get an individual serving of dessert that you’re not obligated to share. And they’re endlessly customizable. One of our favorite parfaits is this no bake cheesecake, layered with granola– YUM!
We asked around for flavors that are super popular but perhaps a little intimidating for some to make. Our step-by-step video tutorial will make it easy for you to create these delicious parfaits in two flavors: Banoffee pie parfait and fresh fruit cheesecake parfait.
Read: 5 Desserts That Won’t Leave You Feeling Guilty
Ingredients
¾ cup butter, melted
1 large roll digestive biscuits
For banoffee:
1 tin condensed milk
1 cup cream, chilled
2 tbsp. ground sugar
4 bananas
Melted chocolate and caramel to garnish
For cheesecake:
8 oz cream cheese
1 cup chilled cream
4 tbsp. ground sugar
1 tsp. vanilla essence
1 tbsp. lemon juice
Assorted fresh fruit
Chopped almonds to garnish
Related: Healthy Toast 6 Ways- Healthy And Innovative Eating
Method
Crush biscuits in a food processor and gradually add melted butter until the mixture somewhat holds together when pressed. Keep in mind that it is better to pulse the biscuits and butter to retain a lumpy texture.
For banoffee:
Cover the tin of condensed milk completely with water and let it boil for two hours. It will turn to a deep golden caramel. Keep adding water to make sure the tin is covered at all times. If not, then the lid will break open and the milk will spill into the water. This step can be done a day or two in advance.
Whip the cream with the sugar until it reaches soft peaks.
Slice the bananas.
Now it’s time to layer: add 1 heaped tbsp. of crushed biscuits, then the caramel, spread the slice bananas, 2-3 tbsp. of whipped cream and repeat.
Garnish as you like
For cheesecake:
Using a handheld mixer, beat the cream cheese, cream, sugar, lemon juice and vanilla essence until the mixture holds soft peaks.
Layer: 1 tbsp. biscuit base, 2-3 tbsp. cheesecake mixture, fresh fruits, repeat. Garnish with chopped nuts.
Both parfaits must be refrigerated for a minimum four hours/overnight before serving.