Easy No-Bake Brownie Cheesecake Parfait
User Reviews
5
Easy No-Bake Brownie Cheesecake Parfait
Description
The Easy No-Bake Brownie Cheesecake Parfait combines a whipped cream and cream cheese filling with a homemade chocolate ganache and cubed brownies. The cheesecake filling is lightened by folding whipped cream into a sweetened cream cheese mixture, resulting in a creamy, slightly tangy base. The ganache uses butter, cream, and dark chocolate chips, with some chips added at the end to maintain melted and solid textures. Cubed brownies provide chewy, chocolatey layers. Toasted coconut and chopped nuts add crunch and a toasted flavor contrast to the dessert.
The assembly is done in layers, alternating cheesecake filling, ganache, and brownie cubes, crowned with toasted coconut and nuts. This dessert is best served chilled, maintaining its layered texture. It suits occasions where a make-ahead, visually appealing dessert is desired.
If whipping cream proves challenging, chilling the mixing bowl and beaters in the freezer beforehand can help achieve stiff peaks. The parfait keeps well in the refrigerator for 3 to 4 days, covered with plastic wrap, making it convenient to prepare in advance.
Ingredients
CHEESECAKE FILLING
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla
- 1 cup cream whole, whipping or heavy
* I used 3 ounces (85 grams) regular cream cheese and 5 ounces (140 grams) light cream cheese.
CHOCOLATE GANACHE
- 1/2 cup whipping cream aka whole cream
- 1/4 cup butter
- 1 1/4 cups mini chocolate chips dark chocolate, divided
EXTRAS
- 1/4 cup coconut toasted
- 1/4 cup nuts coarsely ground
- 1/4 cup mini chocolate chips milk or semi sweet
- 1 brownie store bought or homemade, cut into cubes
- 1 rich chocolate cake store bought or homemade, cut into cubes
Instructions
CHOCOLATE GANACHE
- Heat butter and cream until butter has melted, stir to combine, add 3/4 cup of the chips and stir until smooth, let cool about 5 minutes then stir in the remaining chips (1/2 cup) (you want some chips to stay whole) set aside.
CHEESECAKE FILLING
- Remove beaters and bowl from freezer and beat cream until stiff. Set aside.
- In a medium bowl beat cream cheese, sugar and vanilla until smooth. Fold cream cheese mixture into whipped cream and gently combine.
TOASTED COCONUT
- Pre-heat oven to 350F (180C), place shredded coconut (I bought fresh coconut and shredded it myself) on a non stick cookie sheet and bake for approximately 5-10 minutes or until lightly golden, remove from the pan to a clean bowl to cool.
PUTTING PARFAITS TOGETHER
- Using 4* medium to large glasses start with a couple of tablespoons of cheesecake filling, chocolate ganache, then a few brownie cubes, cheesecake filling, chocolate ganache, brownie cubes, a sprinkle of toasted coconut, nuts and chocolate chips. Refrigerate 3-5 hours or better over night. Enjoy!
* You could use smaller glasses and make 6-8.
Notes
- Chilling the bowl and beaters helps whip the cream properly if you face difficulty.
- The parfait should be refrigerated, covered tightly, and can be kept for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4parfaits
Amount Per Serving
Calories 957 kcal
% Daily Value*
| Calories | 957kcal | 48% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 72g | 111% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 420mg | 18% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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