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Candy Cane Cheesecake Parfaits with layers of cream and holiday flavor

Candy Cane Cheesecake Parfaits

Delightful layers of cheesecake and red velvet cake topped with crushed candy canes, perfect for holiday gatherings.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Parfaits
  • 2 cups red velvet cake crumbs Provides a rich and moist texture.
  • 8 oz cream cheese, softened Base for the cheesecake layer.
  • 1/2 cup powdered sugar Adds sweetness.
  • 1 cup heavy whipping cream Creates a light and airy texture.
  • 1 tsp vanilla extract Enhances overall flavor.
  • 1/4 tsp peppermint extract (optional) Adds a refreshing twist.
  • 1/2 cup crushed candy canes Topping for added crunch.
  • 6 mini mason jars 4 to 8 oz each For layering the parfaits.

Method
 

Preparation
  1. Begin by baking your red velvet cake according to the package instructions or your favorite recipe. Allow it to cool completely, then crumble it into coarse chunks.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar until well incorporated.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until well blended.
  5. Stir in the vanilla extract and optional peppermint extract. Chill the filling in the refrigerator for about 15-20 minutes.
  6. Crush the candy canes in a zip-top bag using a rolling pin for texture.
  7. Start layering in the mini mason jars with red velvet cake crumbs followed by cheesecake filling until filled.
  8. Top each jar with a dollop of cheesecake filling and sprinkle with crushed candy canes.
  9. Chill the parfaits in the refrigerator for at least one hour before serving.

Notes

Use room temperature ingredients to avoid lumps in the filling. Customize flavors with different extracts. Make these a day in advance for convenience.