Champagne Strawberry Cheesecake Parfaits

Champagne adds a slightly tart and sophisticated flavor to strawberry cream cheese parfaits in this special New Year's Eve dessert.

Serves: 8Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 2 cups fresh strawberries, quartered and stems removed
  • 1 1/4 cups Champagne, divided
  • 8 pecan shortbread cookies
  • 1 tablespoon Kroger® Butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 4 small fresh strawberries with green tops, halved

Directions

  • In shallow bowl, combine quartered strawberries and 1 cup of the Champagne. Let stand 30 minutes; drain.
  • Meanwhile, in large resealable plastic food storage bag, crumble cookies. With rolling pin, crush until coarse crumbs form. In medium bowl, mix with butter. Set aside.
  • In large bowl, beat cream cheese and powdered sugar on low speed until mixed; beat on high speed until smooth and creamy. Gradually add whipping cream; beat until thick and creamy. Beat in ¼ cup Champagne. (Filling can be prepared, covered and refrigerated up to 24 hours ahead of time.)
  • Spoon cream cheese mixture into pastry bag or gallon re-sealable food storage plastic bag; cut ½" from one corner. Spoon 1 tablespoon of crushed cookies into bottoms of 8 Champagne flutes. Pipe a 1" layer of cream filling over cookies; top each with a layer of strawberries, using about half of the strawberries.
  • Repeat cookie, cream filling and strawberry layers once more, reserving enough cream filling for a small dollop on top of each parfait. Top each with a strawberry half. Serve immediately or cover loosely and refrigerate up to 4 hours.

Recipe Information

Serves: 8

Ingredients

  • 2 cups fresh strawberries, quartered and stems removed
  • 1 1/4 cups Champagne, divided
  • 8 pecan shortbread cookies
  • 1 tablespoon Kroger® Butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 4 small fresh strawberries with green tops, halved

Directions

  • In shallow bowl, combine quartered strawberries and 1 cup of the Champagne. Let stand 30 minutes; drain.
  • Meanwhile, in large resealable plastic food storage bag, crumble cookies. With rolling pin, crush until coarse crumbs form. In medium bowl, mix with butter. Set aside.
  • In large bowl, beat cream cheese and powdered sugar on low speed until mixed; beat on high speed until smooth and creamy. Gradually add whipping cream; beat until thick and creamy. Beat in ¼ cup Champagne. (Filling can be prepared, covered and refrigerated up to 24 hours ahead of time.)
  • Spoon cream cheese mixture into pastry bag or gallon re-sealable food storage plastic bag; cut ½" from one corner. Spoon 1 tablespoon of crushed cookies into bottoms of 8 Champagne flutes. Pipe a 1" layer of cream filling over cookies; top each with a layer of strawberries, using about half of the strawberries.
  • Repeat cookie, cream filling and strawberry layers once more, reserving enough cream filling for a small dollop on top of each parfait. Top each with a strawberry half. Serve immediately or cover loosely and refrigerate up to 4 hours.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat21g
Saturated Fat11g
Cholesterol60mg
Sodium150mg
Total Carbohydrate29g
Dietary Fiber1g
Sugars18g
Protein3g