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November 2002 Issue
Cheesecake in a Glass
by Ronda L. Halpin
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This month's recipe combine two of my favorite things: cheesecake and parfait desserts. What could be better? How about a dessert that whips up in about 10 minutes and can impress even the pickiest of eaters? Ta-da! Here it is.

I recommend chocolate graham cracker crumbs if you are presenting this dessert naked -- that is, without fruit. However, you can always include regular crumbs or even the cinnamon-flavored ones. You can also include fruit within the layers or just on the top. It all depends on what your tastes dictate and your eyes want to see.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Cheesecake in a Glass

  • 1 pkg. lowfat cream cheese, softened
  • 3 T. sugar
  • 4 oz. frozen whipped topping, thawed (about 1/2 tub)
  • 1 c. chocolate graham cracker crumbs
  • 1 c. fresh raspberries
In a medium bowl, whip the cream cheese on the high setting of a mixer until light and fluffy. Add the sugar and mix until incorporated. Carefully fold in the whipped topping by hand until the mixture is well blended.

Sprinkle about half of the chocolate graham cracker crumbs into four tall parfait glasses, separating it evenly among the glasses. Add about half of the cream cheese mixture to the glasses, separating it evenly. Reserve 2 tablespoons of the crumbs and add the remaining crumbs evenly among the glasses. Divide the fresh raspberries evenly among the glasses. Top with the remaining cream cheese mixture and dust each glass with 1/2 tablespoon chocolate crumbs.

Carefully cover each glass with plastic wrap and chill for at least 3 hours. Remove the wrap before serving.

  • Yields: 4 servings
  • Preparation Time: 10 minutes plus chilling time
 



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