Cheesecake Yogurt Parfaits Recipe

Cheesecake Yogurt Parfaits

Dip your spoon into this yummy cashew and date crust, layered with a lightened up cheesecake and fresh blueberries.

Serves: 3Prep: 30 minutesTotal: 30 minutes

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Serves: 3

Ingredients

  • 1 package (4 oz.) lower fat cream cheese, softened to room temperature
  • 1⁄2 cup Non Fat Plain Greek Yogurt, room temperature
  • 1⁄4 cup honey
  • 1⁄2 cup V8® V-FUSION® +Energy Pomegranate Blueberry
  • 1 container (8 oz.) lite whipped topping, thawed, plus more to taste
  • 1 1⁄2 cups salted cashews
  • 1 cup dates
  • 1 teaspoon vanilla extract
  • Blueberries, to taste

Directions

  • In a large bowl, cream together cream cheese, Greek yogurt and honey until smooth using your hand mixer.
  • Beat in pomegranate blueberry juice until well combined.
  • Using a spatula, gently fold in the container of whipped topping.
  • Pour into storage container and seal.
  • Place in fridge overnight until thickened and chilled. If mixture has slightly separated overnight, just gently stir to recombine.
  • Place cashews, dates, and vanilla into food processor and pulse until mixture starts to stick together.
  • Assemble parfaits: place a spoonful of cashew crust into the bottom of a small glass, then layer on cheesecake filling, fresh blueberries and whipped topping. Repeat layers until the glass is full.
  • Serve chilled.

Serves: 3

Ingredients

  • 1 package (4 oz.) lower fat cream cheese, softened to room temperature
  • 1⁄2 cup Non Fat Plain Greek Yogurt, room temperature
  • 1⁄4 cup honey
  • 1⁄2 cup V8® V-FUSION® +Energy Pomegranate Blueberry
  • 1 container (8 oz.) lite whipped topping, thawed, plus more to taste
  • 1 1⁄2 cups salted cashews
  • 1 cup dates
  • 1 teaspoon vanilla extract
  • Blueberries, to taste

Directions

  • In a large bowl, cream together cream cheese, Greek yogurt and honey until smooth using your hand mixer.
  • Beat in pomegranate blueberry juice until well combined.
  • Using a spatula, gently fold in the container of whipped topping.
  • Pour into storage container and seal.
  • Place in fridge overnight until thickened and chilled. If mixture has slightly separated overnight, just gently stir to recombine.
  • Place cashews, dates, and vanilla into food processor and pulse until mixture starts to stick together.
  • Assemble parfaits: place a spoonful of cashew crust into the bottom of a small glass, then layer on cheesecake filling, fresh blueberries and whipped topping. Repeat layers until the glass is full.
  • Serve chilled.