Since we are at the height of strawberry season, I thought you might enjoy a healthier version of cheesecake. This yummy dessert is made with nuts and dates for the crust, and adds blueberries and raspberries to the mix. I hope you enjoy it as much as my family does.
Yummy Berry Cheesecake Parfaits
Delicious Berry Cheesecake Parfaits made healthier by using Greek yogurt, and dates and nuts for the crust instead of graham crackers. Which also makes it gluten-free.
Ingredients
Crust Ingredients
- 1/4 Cup Raw Almonds
- 1/4 Cup Raw Pecans
- 3 Pitted Dates roughly chopped
- 1/4 Teaspoon Ground Cinnamon plus more for garnish
Cheesecake Ingredients
- 4 Ounces Cream Cheese room temperature
- 1 Cup Full Fat Greek Yogurt
- 3 Tablespoons Honey Preferably local or real maple syrup
- 1 Teaspoon Real Vanilla Extract
- 1 Cup Strawberries Chopped
- 1 Cup Raspberries
- 1/2 Cup Blueberries
Instructions
- 1. In the bowl of a food processor, combine almonds, pecans, dates, and cinnamon. Pulse until the mixture starts to form a ball and the nuts are nicely broken down. Divide the nut crust between 4 individual serving dishes or jars and set aside.
- 2. In a large mixing bowl, beat the cream cheese, Greek yogurt, honey, and vanilla with an electric mixer until smooth. Set aside. Tip: If cream cheese isn’t fully softened, beat it first before adding the other ingredients.
- 3. Divide half of the cheesecake mixture between the 4 serving dishes or jars and divide half of the berries among the individual dishes. Repeat this process with remaining cheesecake mixture and fresh berries.
- 4. Place the parfaits in the refrigerator for at least 2 hours to chill. To serve, garnish with ground cinnamon or an extra drizzle of honey, if desired. Enjoy!
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