Candy Cane Cheesecake Parfaits (Printable Version)

Creamy layers with red velvet crumbs and peppermint give this dessert a holiday sparkle.

# Ingredients Required:

→ Cheesecake Filling

01 - 227 g cream cheese, softened
02 - 120 g whipped topping
03 - 60 g powdered sugar
04 - 2.5 ml peppermint extract

→ Base and Topping

05 - 240 g red velvet cake crumbs
06 - 60 g crushed candy canes

# Guide to Cooking:

01 - Beat the cream cheese until smooth and creamy.
02 - Mix in powdered sugar and peppermint extract thoroughly.
03 - Gently fold the whipped topping into the cream cheese mixture until evenly combined.
04 - Place a layer of red velvet cake crumbs at the bottom of serving jars.
05 - Spoon a layer of cheesecake filling over the cake crumbs in each jar.
06 - Continue alternating cake crumbs and cheesecake filling layers until jars are filled.
07 - Sprinkle crushed candy canes on top to garnish.
08 - Refrigerate the parfaits for at least 20 minutes prior to serving to allow flavors to meld.

# Extra Suggestions:

01 - For best texture, ensure the cream cheese is fully softened before mixing.

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