Cranberry Gingersnap Cheesecake Parfaits

 Cranberry Gingersnap Cheesecake Parfaits

I am ALL about a make-ahead dish when it comes to all the holiday festivities and hosting and you cannot go wrong with these incredibly delicious cranberry gingersnap cheesecake parfaits! So do yourself a favor and whip up these insanely flavorful and fun parfaits for your next event!

For the cranberry sauce:

• 8 oz fresh cranberries

• 2/3 cup water

• 1/3 cup orange juice

• 1 cup of granulated sugar

• 1 teaspoon minced ginger

• Pinch of cinnamon

For the Cheesecake Filling:

• 1 cup heavy cream

• 8 oz cream cheese

• 8 oz mascarpone cheese

• 2 teaspoons vanilla extract

• ¼ cup granulated sugar

For the Gingersnap Crumble:

• 11 oz ginger snap cookies

• 4 tablespoons unsalted butter

• Pinch of salt

Method:

1. Combine all of the cranberry sauce ingredients in a saucepan and bring to a boil. Once boiling, adjust to medium-low heat and continue to cook until the cranberries have burst and the sauce has reached a jam-like consistency, about 15-20 minutes. Remove from the heat to cool.

2. In the meantime, make the cheesecake filling. Using a mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Transfer the whipped cream to a medium sized mixing bowl and set aside. No need to scrape the bowl as you’ll incorporate it back in later.

3. Next, swap the whisk attachment for a paddle. Add the cream cheese and mascarpone cheese to the mixer and mix on medium speed until well combined, about 3-4 minutes. Add the sugar and vanilla and mix again until fully incorporated, about 1 minute. Add the whipped cream to the cheese mixture and gently fold it in with a spatula.

4. Melt the butter in the microwave for 30-60 seconds. Add the gingersnap cookies to a gallon sized sealed bag and break them down to pebble sized pieces with a rolling pin. Transfer the gingersnap crumbles to a medium sized mixing bowl with the butter and salt and toss until the crumbles are all well coated.

5. Set out 6 small dessert bowls, cups or glasses (I like champagne coupes!). Start with a layer of gingersnap crumble (about 1 heaping tablespoon) then layer with cheesecake filling (about 2 heaping tablespoons) then a layer of cranberry sauce (about 1 heaping tablespoon and repeat the layering once more finishing with additional gingersnap crumble on top.

6. Serve immediately or store in the fridge up to 24 hours ahead.

Yield: 6

Author: Elise Smith

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Cranberry Gingersnap Cheesecake Parfaits

I am ALL about a make-ahead dish when it comes to all the holiday festivities and hosting and you cannot go wrong with these incredibly delicious cranberry gingersnap cheesecake parfaits! So do yourself a favor and whip up these insanely flavorful and fun parfaits for your next event!

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Ingredients

For the cranberry sauce

• 8 oz fresh cranberries
• 2/3 cup water
• 1/3 cup orange juice
• 1 cup of granulated sugar
• 1 teaspoon minced ginger
• Pinch of cinnamon

For the cheesecake filling

• 1 cup heavy cream
• 8 oz cream cheese
• 8 oz mascarpone cheese
• 2 teaspoons vanilla extract
• ¼ cup granulated sugar

For the gingersnap crumble

• 11 oz ginger snap cookies
• 4 tablespoons unsalted butter
• Pinch of salt

Instructions

1. Combine all of the cranberry sauce ingredients in a saucepan and bring to a boil. Once boiling, adjust to medium-low heat and continue to cook until the cranberries have burst and the sauce has reached a jam-like consistency, about 15-20 minutes. Remove from the heat to cool.
2. In the meantime, make the cheesecake filling. Using a mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Transfer the whipped cream to a medium sized mixing bowl and set aside. No need to scrape the bowl as you’ll incorporate it back in later.
3. Next, swap the whisk attachment for a paddle. Add the cream cheese and mascarpone cheese to the mixer and mix on medium speed until well combined, about 3-4 minutes. Add the sugar and vanilla and mix again until fully incorporated, about 1 minute. Add the whipped cream to the cheese mixture and gently fold it in with a spatula.
4. Melt the butter in the microwave for 30-60 seconds. Add the gingersnap cookies to a gallon sized sealed bag and break them down to pebble sized pieces with a rolling pin. Transfer the gingersnap crumbles to a medium sized mixing bowl with the butter and salt and toss until the crumbles are all well coated.
5. Set out 6 small dessert bowls, cups or glasses (I like champagne coupes!). Start with a layer of gingersnap crumble (about 1 heaping tablespoon) then layer with cheesecake filling (about 2 heaping tablespoons) then a layer of cranberry sauce (about 1 heaping tablespoon and repeat the layering once more finishing with additional gingersnap crumble on top.
6. Serve immediately or store in the fridge up to 24 hours ahead.