Healthier Red, White, and Blue Cheesecake Parfait with “Graham Cracker” Crust

We’re back from Hawaii, and back on F-Factor Step 1 to get on track and in a routine after being away for a couple of weeks! That doesn’t mean we can’t enjoy 4th of July though! While planning out the menu this week, I wanted to create a yummy July 4th treat that wouldn’t derail me from my health goals. I was inspired by GG Fiber Cracker’s cheesecake bites and F-Factor’s Cheesecake Parfait with Blackberry Sauce (recipe is in the white F-Factor book, which you can buy HERE) to create today’s recipe. I tweaked both these recipes and smashed them together to create the most delish July 4th treat ever that is a lightened up version of the typical cheesecake!

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The secret to this recipe is using greek yogurt cream cheese! It gives the texture a creamy consistency without all of the fat typically found in cream cheese. I also tested this recipe with nonfat cream cheese and had my hubby do a blind taste test to see which he preferred. The greek yogurt was his fav, and I have to say, it’s my fav too! However, you can certainly make this with the nonfat cream cheese if you are in a bind.

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Cheesecake Parfait Recipe:

Serves 2-4 (depending on the size of your cups)

Crust Ingredients:

  • 1/2 cup pulverized GG crackers (measure after pulverized) buy them HERE
  • 1/2 tsp cinnamon
  • 1/4 tsp Himalayan salt
  • 1/2 tsp stevia
  • 1 tablespoon melted coconut oil

Cheesecake Filling Ingredients:

  • 4 oz greek yogurt cream cheese
  • 1/2 cup low fat ricotta cheese
  • 1 tsp vanilla extract
  • 2 tsp stevia
  • 1 cup sliced strawberries and 1 cup blueberries (to put between layers and garnish)

Directions:

  1. Mix all of the dry crust ingredients for the crust (everything but the coconut oil) in a bowl with a whisk. Once well combined, add the melted coconut oil and continue to whisk until evenly distributed. Set aside.
  2. In a small blender or food processor, blend the greek yogurt cream cheese, low fat ricotta, vanilla, and stevia. Set aside.
  3. In a dessert cup, put 2-3 tablespoons of the GG mixture and pack the mixture to create a bottom layer in the cup.
  4. Next, layer in the cheesecake mixture, followed my sliced strawberries and blueberries. Repeat these layers and top the parfait with a light sprinkle of the GG mixture. Garnish with extra fruit.
  5. Refrigerate before serving (I like to chill this for at least 30 minutes).

 

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Let me know if you give these a try this week for 4th of July!! Tag me on instagram so I can see your parfaits!

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Did you like the products linked in today’s blog post? Please support Jackie Anne Blog by shopping through the provided affiliated links. At no cost to you, I will receive a small percentage from any products you purchase through these provided affiliate links. I use this small profit to keep this blog running and maintained. Thank you so much for your support so I can continue to serve you! 

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