This Cookies and Cream Cheesecake Parfait recipe is rich, creamy, and crazy delicious in every spoonful. Plus quick, easy, and no bake. Great year round dessert when you need something simple, but looks like you worked on it all day!
Prep Time: 25mins
Total Time: 25mins
3/4cuppowdered sugar, divided
8ouncepackage cream cheese, softened
Place the Oreo cookies in a food processor and pulse several times until crumbs form. Transfer to a bowl.
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, vanilla, and milk. Beat until well combined.
With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
Alternate the cheesecake mousse with the cookie crumbs in small tumbler glasses. Continue layering depending on the size of your glasses.
Rejoice that there wasn’t any cooking involved. Serve right away or chill for later and enjoy!
• To make assembly easiest, fill a large Ziploc bag with the mousse mixture, cut off a small corner, and pipe into the glasses.• Reprinted from the Good Fast Eats cookbook.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: cookies and cream, cookies and cream parfait, no bake, parfaits