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Lemonade Cheesecake Parfaits

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. —Teena Petrus, Johnstown, Pennsylvania
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    6 parfaits

Ingredients

  • 2 whole graham crackers, crushed
  • 1 cup half-and-half cream
  • 1-3/4 cups sugar, divided
  • 2 tablespoons lemon juice, divided
  • 2 envelopes unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 3 teaspoons grated lemon zest, divided
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cold water
  • 1 tablespoon grenadine syrup
  • Dash salt

Directions

  • Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.
  • In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon zest and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.
  • In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.
  • Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon zest.
Nutrition Facts
1 each: 449 calories, 18g fat (11g saturated fat), 62mg cholesterol, 193mg sodium, 67g carbohydrate (62g sugars, 0 fiber), 7g protein.

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