Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium saucepan over medium heat, combine the frozen cherries, ¼ cup of sugar, Grand Marnier (or water), cornstarch, and lemon juice. Stir gently and bring to a simmer. Cook for about 5-7 minutes or until the cherries are softened and the mixture has thickened slightly. Remove from heat and let cool.
- Set up your double boiler by bringing a small pot of water to a gentle simmer. Place the dark chocolate in a heat-safe bowl and set it over the pot, making sure the bowl doesn’t touch the water. Stir occasionally until the chocolate is completely melted. Once melted, remove from heat and stir in milk and a pinch of salt. Set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, Greek yogurt, remaining ¼ cup sugar, and vanilla extract. Using a stand mixer or hand mixer, beat until the mixture is smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until combined. This will give your cheesecake filling a light and airy texture.
- Start by layering the crushed chocolate cookies at the bottom of each parfait cup. Next, add a layer of the cherry filling, followed by a layer of the cheesecake filling. Drizzle some melted dark chocolate over the cheesecake layer for added flavor. Repeat the layers until the cups are filled, finishing with a layer of cheesecake filling on top.
- Once assembled, cover the parfait cups with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld and the cheesecake filling to set. Before serving, top with shaved dark chocolate or toasted slivered almonds if desired.
Notes
- Frozen cherries work perfectly in this recipe, but fresh cherries can be used if available.
- Feel free to adjust the sugar based on the sweetness of the cherries.
- For a dairy-free version, substitute the ricotta and Greek yogurt with dairy-free alternatives.