The Best Chocolatey Raspberry Cheesecake Parfait

• Produce

  • 1 Mint, leaves
  • 2 cups Raspberries, Fresh or frozen
  • 1 1/2 cups Raspberries, fresh

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 cup Granulated sugar, White
  • 1 tsp Raspberry extract
  • 9/16 cup Sugar
  • 2 tsp Vanilla extract
  • 1 1/4 cups White chocolate chips

• Snacks

  • 20 Graham crackers
  • 1 1/2 cups Pretzels, salted

• Dairy

  • 1/3 cup Butter
  • 16 oz Cream cheese
  • 70 Heavy cream

• Desserts

  • 1 6 oz package Raspberry jell-o

Found on kitchendivas.com

Description

Directions

• First you have to make the custard base for the cheesecake. Whisk 1/2 cup of sugar, the 4 egg yolks and vanilla extract together in a small bowl. In a saucepan, over low heat, whisk together 1 cup cream with the flour. Cook the cream mixture over low heat for a few minutes until hot. Stir constantly and whisk vigorously to remove all of the lumps. Slowly pour cream mixture into the egg yolks. Whisk constantly. Cook custard over low to medium heat for 7-10 minutes until thick. Remove from heat and add white chocolate. Whisk until completely melted. Cover custard and set aside to cool to room temperature.
• In the meantime prepare your crust. Crush pretzels and graham crackers, in a food processor if possible, into small crumbs. Combine crumbs with 1 tablespoon sugar and 1/3 cup of melted butter. Set aside. Once custard has cooled, prepare cheesecake mousse. Whisk cream cheese in an electric mixer and beat until light and fluffy. Add the 2 cups raspberries and raspberry extract. Blend until raspberries are completely crushed. Add the cooled custard and blend until well combined. Scrape down sides of bowl frequently. Remove mixture from mixer bowl into another bowl. Wash and dry your mixer bowl. Once dry, add the remaining 2 cups heavy cream and ¼ cup sugar. Beat on high speed until stiff peaks form. Fold 1 cup whipped cream into cream cheese mixture, then gradually begin folding in cream cheese in to the whipped cream. Fold very gently so that the whipped cream stays light and fluffy.
• To assemble dessert, spoon several tablespoons of graham cracker crumbs into the bottom of the glass cups or jars. Transfer mousse into a resealable bag. Squeeze the mousse into the corner of the bag and cut the tip off. Squeeze mousse into the cups, on top of the crust, filling about 3/4 of the way up. Place cups into your refrigerator for at least 1 hour to set. Prepare the Jell-O according to package instructions, replacing the cold water with ice water to cool down the Jell-O faster. Add fresh raspberries on top of the mousse, as many as you like. Then carefully pour the Jell-O on top. Fill the cups up to their edge. Place in refrigerator to set completely, between 4-6 hours, if not longer. Keep refrigerated until ready to serve.