Description
A delicious layered dessert featuring creamy cheesecake, rich chocolate ganache, and fudgy brownie bites, perfect for warm days and gatherings.
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 the mini chocolate chips, and stir until smooth. Let cool for about 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 bowl, beat the cream cheese, sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture until combined.
- Toast the Coconut: Preheat oven to 350°F. Spread shredded coconut on a non-stick cookie sheet and bake for 5-10 minutes, until lightly golden. Remove and cool.
- Assemble the Parfaits: In glasses, layer the cheesecake filling, chocolate ganache, and brownie cubes. Repeat layers and top with toasted coconut, nuts, and mini chocolate chips.
- Chill and Serve: Refrigerate for 3-5 hours or overnight for best results. Serve chilled and enjoy!
Notes
Customize your toppings with favorites like crushed cookies, fresh berries, or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: no-bake, cheesecake, brownie, dessert, chocolate