Hey guys! I'm always happy to share recipes with you, because even though its kinda random to mix hairstyles and fashion and food together, I really really love cooking and creating in the kitchen, and every time I hear of a reader making something and enjoying it, it makes me so happy! This recipe is one I'm really excited to ad to my recipe box, and I can't wait for you to try it!
The hardest part about making a recipe is deciding what to call it half the time, and this was the worst case of that! Its kindof like a no-bake cheesecake, but it also tastes like cherry pie, and then its pretty zesty so I wanted that to be part of the name. you see my delemma? haha but in the end its really a creamy cherry mousse with yummy lemon zest throughout and crisp, crunchy graham cracker crumps on the top and bottom in parfait form. wowey! delicious. and oh so summery. (also Martin used the word 'posh', so that's another plus!) I may have eaten my whole serving up and then started helping Ellie finish hers, despite her protests... okay lets get to the recipe! :)
Cherry Mousse Parfait
- 8 graham crackers, in small crumbs
- 4 tbsp butter, melted
- 1 tbsp sugar
- 1/4 teaspoon cinnamon
- dash of nutmeg
- 1 8oz pack of cream cheese
- 1/3 cup sugar
- 1 tsp fresh lemon juice
- yellow zest of one lemon
- 1 tsp vanilla
- 1/2 teaspoon almond extract
- 1 cup chopped fresh cherries (about 16)
- 1 tub frozen whipped topping, thawed
- 1/2 cup heavy whipping cream
Step 1: for the crust, preheat the oven to 350 and I use a mug to crush the crackers into course crumbs. Use your hand mixer to beat in the melted butter, sugar, and spices till the crackers are well coated. Pour them evenly into an 8x8 pan and bake for 10-12 minutes, stirring a bit half way through.
Step 2: For the filling, Mix the cream cheese together with the sugar, lemon juice, zest, vanilla, and almond till it becomes smooth and silky. Use a wooden spoon to blend in the cherries and whipped topping till well combined.
Step 3: Using a regular soup spoon, add 3 heaping spoonfuls into the bottom of each dish, and shake a bit to help settle. Pipe or dollop the filling equally into each dish, then divide the remainder of the crumb topping evenly over the filling. Cover and chill in your fridge for a minimum of 2 hours. Once your timer goes off, whip your heavy cream for 2-3 minutes or until you've achieved stiff peaks (don't over-beat), then of course add it evenly to each serving dish! You can also choose to ad a few large lemon zests for a garnish, as well as a literal cherry on top! Nothing can beat that:)
Normally I try not to make things that require forethought.. beyond buying a little something extra at the store:) but this is indeed a good exception to the rule, and we'll be making these a lot in the future! I hope you give these babies a try, then come back and tell me what you thought of 'em!
Thanks for visiting today, and make sure to stop by tomorrow for somethin pretty exciting!!
P.S. I'm publishing this post from my hotel room in Chicago right now, and I'm having such a blast! If you wanna follow along better and get in on my traveling adventures first hand, find me on Instagram!