Raspberry Cheesecake Parfait

Everyone can agree on Raspberry Cheesecake Parfaits because they are pretty, sophisticated and

surprisingly easy to make.

Parfaits are also the smartest choice ever when hosting a party. They are an easy make-ahead that looks gorgeous lined up on a buffet. And no need to spoon or serve, all the guest has to do is pop in a spoon and enjoy the fabulous flavors.

Chef's Note:

I did not include vanilla extract in the cream recipe because this is a cheesecake parfait, and the addition of vanilla takes away the tang of the cream cheese. This also is a matter of personal preference. If you'd prefer more of a 'purely cream' taste, with the addition of a 'few-drops' of vanilla, like magic, the cream cheese tang will be completely eleminated.

On the other hand, if you'd prefer a strong tangy flavor, hold back some other the heavy cream and instead introduce some fresh sour cream, or even a teaspoon or so of lemon juice would do fine in achieving that delicious rich cheesecake flavor.

If the parfaits are stored in an airtight ziplock bag for more than a few hours the crumbs will begin to soften and the cream will begin to set-up. Personally, I prefer the crumbs to be crisp and the cream to be loose. For this reason I do not put my parfaits together until close to the time I will be serving them, but this is simply a matter of preference.

All the preparations can be done in advance, even a few days in advance, but the actual contruction of the parfaits I always leave until just a few hours before serving.