Carrot Cake Cheesecake Parfaits

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SERVES: 4

PREP: 20 Min

We already know carrot cake goes great with cream cheese, so how 'bout making it cheesecake instead? These parfaits combine the best of both worlds, and they're sure to become a favorite with your gang.

What You'll Need

4 ounces cream cheese
1/4 cup sugar, divided
2/3 cup whipping cream
1/2 teaspoon ground cinnamon
1 (8-ounce) can crushed pineapple, drained
1/3 cup grated carrot (about 1 carrot)
1/3 cup finely chopped pecans, toasted
1/3 cup flaked coconut

What to Do

In a medium bowl with an electric mixer on low speed, beat cream cheese and 2 tablespoons sugar 1 to 2 minutes, or until fluffy. Add whipping cream, and beat until stiff peaks form.
In a medium bowl, mix remaining 2 tablespoons sugar and cinnamon. Add remaining ingredients; toss well.
Distribute half cream cheese mixture evenly into 4 (8-ounce) stemmed glasses or dessert dishes; top with half pineapple mixture. Repeat layers. Serve immediately, or refrigerate until ready to serve.

Notes

Be creative when selecting containers for such desserts as parfaits, mousses, souffles, and gelatins. Wine goblets and champagne flutes are easy and attractive options.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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Carrot Cake Cheesecake Parfaits

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