Dark chocolate cherry cheesecake parfaits
_ Ingredients
0.25 cup Grand Marnier
1 1/2 lbs frozen pitted sweet cherries
0.75 cup dark chocolate chips
1 tsp cornstarch
0.5 cup cup sugar, divided
1 tbsp lemon juice
Pinch of salt
4 oz Greek yogurt
1 cup heavy whipping cream
3 tbsp whole or lowfat milk
8 oz ricotta cheese
0.5 cup shaved dark chocolate or toasted slivered almonds for
topping (optional)
0.25 tsp vanilla extract
2 cups chocolate cookies, crushed
_ Instructions
In a medium saucepan, combine the cherries, 1/4 cup sugar and
Grand Marnier over medium heat and mix to combine. Stir and cook
until the cherries are hot and bubbly.
In a separate dish, whisk together the cornstarch and lemon juice. Add cornstarch
mixture to the cherries and cook for 2 additional minutes, stirring until the
mixture is nice and thick. Remove from heat and transfer the cherries to a bowl.
Refrigerate until the mixture is chilled and thick.
In a double-boiler combine chocolate chips, 3 tbsp sugar, milk and salt. Cook
over medium heat, stirring regularly until the mixture is smooth. Combine
ricotta, Greek yogurt and vanilla in a stand mixer or large mixing bowl and whip
until thoroughly mixed. While the chocolate mixture is warm, but not hot,
slowly pour it into the cheese mixture while whisking. Beat until everything is
incorporated, stopping to scrape down the sides of the bowl as needed.
Crush the chocolate cookies in a food processor or place them in a plastic storage
bag and crush with a rolling pin.
In a medium mixing bowl, whip together heavy cream and 1 tbsp sugar until stiff peaks form.
To assemble: Place 2 tbsp of the cookies in the bottom of 8 parfait cups. Evenly
distribute the chocolate cheesecake mixture between the cups. Add an additional
2 tbsp layer of the crushed cookies to each parfait. Evenly distribute the chilled
cherry mixture between the cups. Divide the whipped cream evenly between the
8 cups to top the parfaits. Garnish each parfait with chocolate shavings or sliced
almonds. Chill for at least 3 hours before serving, up to overnight. Make sure you
top with heavy whipping cream rather than bottled whipped cream, which will
deflate over time.
This dessert can be made ahead. Simply make the cherry filling, whipped cream
and chocolate cheesecake mixture and crush the cookies. Store these elements
separately in the refrigerator. Assemble the parfaits just before serving to keep
the cookies from becoming soggy.
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