Cheesecake Batter Parfait Recipe

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This cheesecake batter parfait recipe was developed by our own Chef Roddey! Mix it up by adding layers of fruit, granola, or candy!

Servings: 8

Active time: 15 minutes

Total time: 30 minutes

Crumbled Graham Cracker Crust Topping Ingredients

Ingredients

2 c graham cracker crumbs
6 Tbsp melted butter

Preparation

Mix graham cracker crumbs and butter together and bake at 325° for about 15-20 minutes, until lightly toasted. Cool and set aside.

Cheesecake Batter Parfait Ingredients

2 1/2 lb cream cheese
1 c granulated sugar
3 Davidson's Safest Choice® pasteurized egg(s)
2 Tbsp vanilla
1 c sour cream

In a large bowl, beat together cream cheese and sugar until smooth; about 3 - 5 minutes. Scrape the bowl every minute.
Whisk eggs, vanilla, and sour cream until smooth; about 30 seconds to a minute.
Slowly add the egg mixture to the creamed ingredients, scraping the bowl after each addition.
Pour into parfait cups and top with one tablespoon of the finished crumb topping.

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Reviews

by on 12/21/16

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This cheesecake batter parfait #recipe is #nobake made safe with @safeeggs

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category	Amount
Calories	850
Calories from Fat	590
Total Fat	66g (102% DV)
Saturated Fat	37g (185% DV)
Trans Fat	2g
Cholesterol	260mg (87% DV)
Sodium	700mg (29% DV)
Total Carbohydrate	51g (17% DV)
Dietary Fiber	1g (4% DV)
Sugars	39g
Protein	13g
Vitamin A	50%
Vitamin C	0%
Calcium	20%
Iron	10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Want to see your recipe here? Submit your recipe to the Davidson's Safest Choice® Recipe Center! >

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.