Description
A delightful dessert combining rich brownie flavors and creamy cheesecake textures, perfect for any occasion.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 cup heavy cream (whole or whipping)
- 1/2 cup heavy cream (for ganache)
- 1/4 cup butter
- 1 1/4 cups mini dark chocolate chips, divided
- 1/4 cup toasted coconut
- 1/4 cup coarsely ground nuts
- 1/4 cup mini chocolate chips (milk or semi-sweet)
- Store-bought or homemade brownie, cut into cubes
Instructions
- Prepare the Chocolate Ganache: In a saucepan, heat the butter and heavy cream over medium heat until the butter melts. Stir to combine. Add 3/4 cup of mini dark chocolate chips and stir until smooth. Let the ganache cool for 5 minutes, then stir in the remaining 1/2 cup of chocolate chips. Set aside.
- Make the Cheesecake Filling: Beat the heavy cream in a large bowl until stiff peaks form. In another medium bowl, beat the cream cheese, sugar, and vanilla until smooth. Gently fold the whipped cream into the cream cheese mixture.
- Toast the Coconut: Preheat your oven to 350°F (180°C). Place shredded coconut on a non-stick cookie sheet and bake for 5-10 minutes until lightly golden.
- Assemble the Parfaits: In glasses, layer the ingredients: start with cheesecake filling, then add chocolate ganache followed by brownie cubes. Repeat the layers and top with toasted coconut, nuts, and mini chocolate chips.
- Chill and Serve: Refrigerate for 3-5 hours or overnight.
Notes
Cover parfaits with plastic wrap or a lid to keep fresh in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 parfait
- Calories: 450
- Sugar: 34g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: brownie, cheesecake, parfait, dessert, no-bake