We were getting low on toilet paper, and that makes me happy. Yes, happy. Why, you say? Because that means I get to make a run to Sam’s Club! We always stock-up on our regulars when I go (paper products, dog bones, hummus and almonds) but I typically come across a few items that I simply can’t pass up. Today, it was a large container of gorgeous, plump blackberries…and La Favorita Tortilla Chips, but that’s besides the point. Does it help if the only ingredient are corn, oil, salt and lime? 🙂 Ok back to the berries!
I was in the mood for a sweet treat after all that hard-work at the store (ha!). The blackberries were my inspiration, as I wanted something light and fresh that would hold me over until dinner. So here it is, my healthy version of a cheesecake parfait. These would be yummy topped with Elana’s Candied Pecans!
Ricotta Cheesecake Parfaits
3 1/2 cups of mixed berries, roughly chopped (I used blackberries and strawberries)
1 cup of ricotta cheese (I used full fat but low fat would work fine)
4 oz cream cheese, softened (I used Neufchâtel)
2-3 Tbsp honey or to taste (you could substitute sugar or stevia, if preferred)
1 tsp vanilla extract
squeeze of lemon, about one slice
1. Mix all ingredients except for berries in a small mixing bowl until thoroughly combined.
2. Starting with the berries, alternate layers of ricotta filling, ending with berries.
3. Chill for a couple hours, or eat immediately if you can’t stand waiting.
Makes 2 large or 4 small servings
*I don’t like the cheesecake filling overly-sweetened, so feel free to increase the sweetener to make your taste buds smile!
4 thoughts on “Ricotta Cheesecake Parfaits”
this dessert sounds heavenly! is the cheesecake/ricotta mixture as light & smooth as it looks?
Yes, especially if you whip the cream cheese and ricotta well! You could probably add a couple tablespoons of Greek yogurt or sour cream to make it even more creamy. Make sure cream cheese is softened enough to combine well. Glad you agree it looks and sounds yummy, let me know if you try it!
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