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Cookies And Cream Cheesecake Parfaits

I just started working on my holiday gift list. EEP. I guess that’s reasonable to most people, huh? But it feels really late to me! And since I don’t like paying extra for rush shipping, I really need to get on it.

Staying true to the premise of the book, these cookies and cream cheesecake parfaits are a really good, really quick (no-bake) dessert. And dedicated to the Oreo lover, like me!

COOKIES AND CREAM CHEESECAKE PARFAITS
Serves 4
I just started working on my holiday gift list. EEP. I guess that’s reasonable to most people, huh? But it feels really late to me! And since I don’t like paying extra for rush shipping, I really need to get on it.
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
628 calories
57 g
117 g
43 g
7 g
23 g
171 g
418 g
42 g
0 g
16 g
Nutrition Facts
Serving Size
171g
Servings
4
Amount Per Serving
Calories 628
Calories from Fat 377
% Daily Value *
Total Fat 43g
66%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 117mg
39%
Sodium 418mg
17%
Total Carbohydrates 57g
19%
Dietary Fiber 1g
5%
Sugars 42g
Protein 7g
Vitamin A
27%
Vitamin C
0%
Calcium
10%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 15 whole Oreo cookies
  2. • 2/3 cup heavy cream
  3. • 3/4 cup powdered sugar, divided
  4. • 1 package (8 ounce) cream cheese, softened
  5. • 1 teaspoon vanilla
  6. • 2 tablespoons whole milk
Instructions
  1. Place the Oreo cookies in a food processor and pulse several times until crumbs form. Transfer to a bowl.
  2. In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
  3. In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, vanilla, and milk. Beat until well combined.
  4. With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
  5. Alternate the cheesecake mousse with the cookie crumbs in small tumbler glasses. Continue layering depending on the size of your glasses.
  6. Rejoice that there wasn’t any cooking involved. Serve and enjoy!
Notes
  1. To make assembly easiest, fill a large Ziploc bag with the mousse mixture, cut off a small corner, and pipe into the glasses.
Adapted from bellyfull.net
beta
calories
628
fat
43g
protein
7g
carbs
57g
more
Adapted from bellyfull.net
Foodietummy http://foodietummy.com/

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