Cheesecake Mousse and Cookie Parfaits

Individual no-bake, chilled desserts that taste like fluffy cheesecake with fresh fruit.
dinner knife, bowls, measuring cups, wooden spoon, measuring spoons, drinking cup, ordinary teaspoon, baking spatula, whisk, 6 small glasses (about ¾ cup/185 mL each)
½ cup (125 mL) cream cheese (half of a ½ lb/250 g package)
1/3 cup (80 mL) + 1 Tbsp (15 mL) white sugar
3 Tbsp (45 mL) warm tap water
2 tsp (10 mL) unflavored gelatin powder
½ cup (125 mL) vanilla yogurt (or ½ cup/125 mL plain yogurt plus ¼ tsp/1 mL vanilla extract)
1 cup (250 mL) whipped cream or topping (this is already whipped)
1 cup (250 mL) fresh blueberries
18 vanilla wafer cookies (small round cookies, 1½ inches/4 cm wide)
  1. Use a dinner knife to cut the cream cheese into eight or nine pieces. Put them into a large microwave-safe bowl and heat in the microwave at 50% power to soften (about 1 minute). Use the back of a wooden spoon to cream in the sugar. Set aside.
  2. Measure the warm tap water into a drinking cup. Add the gelatin powder and stir with an ordinary teaspoon. Pour the gelatin and water into the cream cheese mixture. Use a baking spatula to scrape all the bits of gelatin clinging to the glass into the cream cheese mixture. Use a whisk to stir smooth.
  3. Still using the whisk, stir the vanilla yogurt (or plain yogurt and vanilla extract) into the cream cheese mixture until smooth.
  4. Use a baking spatula to fold the whipped cream or topping into the cream cheese mixture. Folding means to gently mix ingredients without squishing out the air. Add the whipped cream or topping onto the cream cheese mixture in the bowl. Slice the blade of the baking spatula around the whipped cream and under the cream cheese mixture, going in big circles down to the bottom of the bowl and back up again, until the ingredients are blended but still fluffy. This is the cheesecake mousse.
  5. Using a clean ordinary teaspoon, drop a heaping spoonful of the mousse into each glass. Top each glass with four or five blueberries, a cookie, followed by another spoonful of mousse, then another four or five blueberries. Use up all the mousse.
  6. Finish by sticking two vanilla wafer cookies on top of each glass of mousse. To do this, hold the cookies as if you are dropping coins into a piggy bank and stick them into the mousse until they are halfway hidden. Chill the cups for at least two hours or overnight before eating. Store any leftovers in the refrigerator.
Makes 6 Cheesecake Mousse and Cookie Parfaits.

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