Lime Cheesecake Parfaits – Guest Post from Life Tastes Good

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Hi y’all! I’m Marion from Life Tastes Good. I’m excited to guest post for Brianne and share my Lime Cheesecake Parfaits with you today! I hope you enjoy this delightful dessert! It is surprisingly easy to make and has a secret ingredient that makes it healthier and creamier too! You can’t beat that!!

Lime Cheesecake Parfaits

Avocado!! Yep, that beautiful, creamy fruit used to make savory guacamole is hidden in this sweet, luscious dessert that tastes just like the best ever Key Lime Pie! It’s true!

This recipe is a blend of two of my favorite desserts. It combines the flavors of my Avocado Lime Cheesecake, which is a frozen dessert, with the creaminess of my Lemon Curd Parfaits. I love the flavor of the Avocado Lime Cheesecake, but I had a craving for something lusciously creamy! So I used the same ingredients, but changed up the technique to make the filling creamier and, voila, it worked perfectly! Now I get all the amazing flavor of my frozen Avocado Lime Cheesecake, but in a creamilicious dessert! Enjoy!

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Lime Cheesecake Parfaits

An easy and delightful dessert with a secret ingredient that makes it healthier and creamier too!

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 6

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Ingredients

For the graham cracker crumbs:

• 1/2 package graham crackers enough to make at least 3/4 cup finely ground crumbs
• 3 tablespoons sugar
• 3 tablespoons unsalted butter softened

For the homemade whipped topping:

• 1 cup heavy cream chilled
• 1/3 cup sugar
• pinch of salt

For the avocado lime cheesecake filling:

• 1 cup heavy cream chilled
• 1/4 cup sugar
• 1/2 ripe Haas avocado pitted
• 3 ounces cream cheese softened
• 2 1/2 tablespoons lime juice
• pinch of salt

Instructions

For the graham cracker crumbs:

• In the bowl of a food processor, pulse graham crackers until finely ground. This should be at least 3/4 cup of crumbs.
• Add 3 tablespoons sugar and 3 tablespoons softened butter and pulse until combined. Set aside. This can also be done in a blender.

For the homemade whipped topping:

• Wipe the bowl of the food processor clean and add 1 cup heavy cream. Pulse for about 30 seconds to a minute until the cream just starts to thicken.
• Add 1/3 cup sugar and a pinch of salt and pulse for another 30 seconds until you have the consistency of whipped cream. Be careful not to over whip.
• Cover and refrigerate until ready to use. Note: The whipped cream can also be made using a mixer with the whisk attachment or even whisking by hand.

For the avocado lime cheesecake filling:

• Wipe the bowl of the food processor clean and add 1 cup chilled heavy cream. Pulse for about 30 seconds to a minute until it is just starting to thicken.
• Add 1/4 cup sugar, 1/2 ripe Haas avocado, 3 ounces softened cream cheese, 2 1/2 tablespoons lime juice, and a pinch of salt.
• Pulse another 30 seconds or until mixture thickens into whipped cream consistency. Watch this carefully. If you over whip it will break and you'll have to start over. It's so sad when that happens. Note: The avocado lime cheesecake filling can also be made using a mixer with the whisk attachment or even whisking by hand.

To assemble:

• Divide the graham cracker crumbs evenly among your dessert cups. I like to reserve a little to sprinkle on top as well.
• On top of the crumbs, spoon a dollop of the avocado lime cheesecake filling, dividing it evenly among your dessert cups.
• Top each one off with a dollop of the homemade whipped topping and garnish with graham cracker crumbs. The servings will vary depending on the size of your dessert cups. I was able to fill 6 (4 ounce) desserts cups.

Author: Marion @ Life Tastes Good

Course: Dessert, Parfaits

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