Eggnog Cheesecake and Cranberry Sauce Parfaits
Yield: 4 parfaits
Layers of no bake eggnog cheesecake and cranberry sauce are the perfect show stopping holiday dessert!
For the Eggnog Cheesecake:
To Make the Cranberry Sauce:
In a medium sized saucepan add the cranberries, brown sugar, cinnamon, and water.
Bring the cranberries to a boil then lower the heat to medium low and simmer until the cranberries start popping.
Mash the cranberries with the back of a fork and continue to simmer them until the sauce thickens, about 3-5 minutes.
Place the cranberry sauce in the refrigerator to chill.
To Make the Eggnog Cheesecake:
In the bowl of a stand mixer or with a hand mixer add all of the cheesecake ingredients.
Using the whisk attachment, beat the cheesecake mixture until it is smooth.
Assembling the Parfaits:
Layer the cranberry sauce and eggnog cheesecake in bowls, glasses, jars, etc. beginning and ending with the cranberry sauce.
Chill in the refrigerator for an hour before serving.
Serving: 0g, Calories: 317kcal, Carbohydrates: 62g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 168mg, Potassium: 265mg, Fiber: 3g, Sugar: 54g, Vitamin A: 200IU, Vitamin C: 10mg, Calcium: 148mg, Iron: 0.5mg
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