Lemon-Blueberry Cheesecake Parfait

 

This recipe comes from Tracy Wright.  She served it for a boy's baby shower and it's amazing!  The raspberry filling would go well with a girl's baby shower.  Thanks for sharing Tracy!

 

 

Lemon-Blueberry Cheesecake Parfait

1 8 oz. package of cream cheese

1 12 oz can of sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla

1 package graham crackers (about 8 whole crackers)

blueberries

mint for garnish

Directions:

Soften the cream cheese at room temperature, then beat it in a mixer until fluffy. Mix in the sweetened condensed milk, then add the lemon juice and vanilla. Break the graham crackers into little pieces. In a single serving dish, layer graham cracker pieces, then cream cheese mixture, then graham crackers and blueberries, more cream cheese mixture, then top with some graham cracker crumbs, blueberries and a mint sprig for garnish. Refrigerate several hours or overnight for the graham crackers to soften, or eat immediately for crunchy graham crackers.

I have made a variation of this recipe that is a little less "cream-cheesy". Whip up a box of vanilla pudding. Add it and a container of cool whip to the cream cheese mixture. Layer a 9 by 13 pan with graham crackers, cream cheese/pudding mixture and raspberry filling. Repeat.. I make my own raspberry filling from frozen raspberries.

Raspberry filling:

2 cups sugar

4 T cornstarch

3/4 c water

1 tsp vanilla

2 c frozen raspberries, thawed

Mix and heat over medium heat. Stir until thick, about 10 minutes.