I wanted to make layered parfaits for a long time, parfaits which would contain a layer of strawberries and some white layer. I´ve been deciding between a white chocolate and whipped cream layer or a cream cheese and whipped cream layer – cream cheese and whipped cream won since I wanted a lighter, fluffier cheesecake filling. When it comes to a strawberry layer, I wanted to use up frozen strawberries from summer, which are great for these parfaits because you cook them with a bit of water and cornstarch and they taste like those from summer, you won´t even notice that they were too soft an hour ago. So, this strawberry layer and cheesecake layer create these delicious Strawberry Cheesecake Parfaits. Their flavors are a great match, nothing too sweet, fruit layer perfectly matches a light cheesecake filling. If you want to have thinner strawberry layer so it gets through filling, use more water. As you can see in the pictures, I couldn´t decide whether strawberries or filling should go first, eventually I put strawberries at the bottom, then filling, since I think the color of strawberries is bolder this way.
- Strawberry layer:
- 350 g strawberries (frozen of fresh)
- 3 tbsp icing sugar
- 1/2 tbsp lemon juice
- 1 tsp cornstarch
- 3 tbsp water
- Cheesecake layer:
- 200 ml heavy cream
- 250 g cream cheese
- 4 tbsp icing sugar
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Strawberry layer:
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Cut strawberries into 4 parts or cut them into bigger chunks.
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Put them in a saucepan together with lemon juice, cornstarch and water.
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Stir well. Bring it to boil while stirring constantly. Set it aside.
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Let it cool.
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Cheesecake layer:
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Whip heavy cream.
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Add cream cheese and sugar, whip again.
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Assembly:
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Put a layer of strawberries at the bottom of a cup, then a layer of cheesecake. Put another strawberry layer on the cheesecake one and then, again, cheesecake layer which is smoothed.
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Serve it cooled.
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