Eggnog Cheesecake and Cranberry Sauce Parfaits

Yield: 4 parfaits
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
2 hrs
 
Layers of no bake eggnog cheesecake and cranberry sauce are the perfect show stopping holiday dessert!

Ingredients

For the Eggnog Cheesecake:

  • 1 cup plain non fat Greek yogurt
  • 4 ounces low fat cream cheese room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the Cranberry Sauce:

  • 3 cups fresh or frozen cranberries about 12 ounces
  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup water

Instructions

To Make the Cranberry Sauce:

  1. In a medium sized saucepan add the cranberries, brown sugar, cinnamon, and water.
  2. Bring the cranberries to a boil then lower the heat to medium low and simmer until the cranberries start popping.
  3. Mash the cranberries with the back of a fork and continue to simmer them until the sauce thickens, about 3-5 minutes.
  4. Place the cranberry sauce in the refrigerator to chill.

To Make the Eggnog Cheesecake:

  1. In the bowl of a stand mixer or with a hand mixer add all of the cheesecake ingredients.
  2. Using the whisk attachment, beat the cheesecake mixture until it is smooth.

Assembling the Parfaits:

  1. Layer the cranberry sauce and eggnog cheesecake in bowls, glasses, jars, etc. beginning and ending with the cranberry sauce.
  2. Chill in the refrigerator for an hour before serving.

Nutrition Information

Calories: 317, Fat: 4g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 168mg, Potassium: 265mg, Carbohydrates: 62g, Fiber: 3g, Sugar: 54g, Protein: 8g, Vitamin A: 200%, Vitamin C: 10%, Calcium: 148%, Iron: 0.5%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: eggnog cheesecake and cranberry sauce parfaits
All images and text ©Danae Halliday

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