RASPBERRY-CHEESECAKE MASON JAR PARFAITS – So simple, but seriously delicious!

If you’re looking for a yummy make-ahead dessert, this Raspberry-Cheesecake Mason Jar Parfaits  recipe is just what you need.  Did I mentioned it’s a no-bake recipe too?

It’s so simple to make and assemble, you just need enough space in your refrigerator to keep them chilled!

I’m also going to show you how to make Frozen Whipped Cream Topping Discs to pop on top of your parfaits just before you want to serve them.  Whether they’re served frozen or chilled, having your “topping” ready and waiting is one of my favorite Lifestyle Diva tips!  

You’ll just have to add a lovely garnish, like fresh fruit, lemon curls or mint!

Raspberry-Cheesecake Mason Jar Parfaits are great for serving a crowd too.  A few years ago I had entire shelf of my refrigerator stacked with jars for a Garden Party one of my clubs was throwing.  The compliments and recipe requests were rampant! 

Or, as I found out with my leftovers, they freeze beautifully!  I’m not sure which way I liked them best.  Next time I just might serve them as a frozen dessert!

Now, that’s a ringing endorsement for this recipe!

It’s made with fresh fruit, cream cheese, jam and some white chocolate for good measure.  The crumbs are made from purchased cookies of your choice.  I chose a generic lemon flavored store-brand cookie to go with the raspberries and chocolate.

The fabulous thing about this cheesecake parfait recipe is that it can be totally customized to your tastes.

Change the crumbs from lemon sandwich cookies to gingersnaps.  Use a fruit compote instead of jam.  Add some spices, like cinnamon with stone fruits.  Just go with your whims, and you can’t go wrong.  You just won’t call your version, Raspberry-Cheesecake Mason Jar Parfaits!

I LOVE RASPBERRIES – But I’ve made this recipe with peaches, strawberries and rhubarb compote too!

This cheesecake parfait recipe uses both jam and fruit, whether fresh or frozen, as these raspberries are in the picture. So, if you’re using fresh strawberries, you can go all strawberry or perhaps use a complementary flavor like fig jam instead.

  Here’s a list of some combinations that go great together in this cheesecake parfait recipe:

• Peaches with apricot preserves
• Rhubarb compote and fresh strawberries
• Peaches, fresh ginger and orange marmalade
• Blueberries, banana chunks and tart cherry jam (for 4th of July)
• Nectarines and plum jam
• Strawberries with banana puree (add a touch of lemon juice to keep from darkening)
• Fresh apricots with raspberry jam
• Pineapple compote and frozen tart cherries

NOW, WHAT KIND OF COOKIES CAN YOU USE?

Now I’m not going to try to sway you.  Well, at least not too much.  You really can use any cookie that you and your family really like. 

Having said that, I prefer to use a sandwich-type cookie with a filling inside.  I find it gives the crumbs a nice moist texture and adds lots of flavor to the parfait. 

But, again, it really comes down to personal preferences and putting together a flavor combination that goes well together.

You don’t have to make this exact Raspberry-Cheesecake Mason Jar Parfait at all!

I’ve put together a list of baked goods that would work well in your fruity cheesecake parfaits:

• Gingersnaps
• Lemon sandwich
• Vanilla wafers
• Cubes of pound cake 
• Chocolate sandwich (Oreo-type)
• Pecan Sandies
• Honey or Chocolate graham crackers
• Chocolate brownie crumbles (don’t use food processor)

You’ll want to make sure that you “tamp” down the crumbs to compress the bottom layer or “crust” for your parfait.  You can use the back of a spoon, or use a pestal, like I did.  It worked like a charm!

A NO-BAKE CHEESECAKE FILLING THAT’S ALMOST TOO EASY!

Now, granted, you wouldn’t want to use this kind of no-bake recipe in a traditional cheesecake.  But what this cheesecake filling is, is rich, creamy and infused with plenty of fruity flavor.

The sweetening comes entirely from the jam you choose, and of course, the addition of white chocolate too.   

When you’re assembling the parfaits, add one layer to all the jars before starting the next layer.

You’ll need to do a little calculating to split the cheesecake filling and fruit/jam mixture evenly between the mason jars.

Especially the cheesecake filling, as it needs to be split into two layers for each parfait.  Don’t get too worried, just “eyeball” it and you’ll be fine.

“TOPPING OFF” YOUR PARFAITS – Whipped Cream and Fruit Garnish

One of my best hacks I can share with you from my professional catering days is this little gem.  Making “Frozen Whipped Cream Topping Discs” to keep in the freezer.

You’ll have the topping ready-to-go when it’s time to serve your Raspberry-Cheesecake Mason Jar Parfaits.

It’s super important to chill or freeze your mixing bowl and beaters before whipping the heavy cream.

It will whip up faster and be able to achieve the correct “stiff peak” stage necessary to make your Frozen Whipped Cream Topping Discs.

NAN’S TIP: GO THE “EXTRA MILE” AND PUT THE CHILLED MIXING BOWL INTO A LARGER BOWL WITH ICE CUBES AND A LITTLE WATER IN THE BOTTOM.  IT MAKES THIS CHORE EXTRA QUICK AND EASY.  

Because you’ll be making your Raspberry-Cheesecake Mason Jar Parfaits in pint-sized jars, it makes sense to use the lid as your “pattern”.

The lid’s “ring” will give you the perfect sized circle to enable you to pop the Frozen Whipped Cream Topping Discs on top.  Once you’ve whipped the lemon scented cream, you’ll pipe it onto the piece of parchment paper that you traced your circles.

Then you place the tray into the freezer until the discs harden enough to allow you to tightly cover them with plastic wrap.  Now they’ll be ready when you’re going to serve the Raspberry-Cheesecake Mason Jar Parfaits.  

Just take them out of the freezer, peel from the paper and place the discs on top of each parfait jar.  Garnish with fresh fruit, mint and maybe a lemon slice or curl!

I hope you try Raspberry-Cheesecake Mason Jar Parfaits soon.  It’s perfect for a busy hostess!  

You’ll find the printable recipe card at the end of this post!

THE “SECRET” TO HAVING AN ALL-SEASON-LONG FRESH FLOWER CENTERPIECE 

BECOME A “QUICK-CHANGE” ARTIST!

The secret to having a lovely all-season-long fresh flower centerpiece all Spring and Summer long is to “prepare a pot”.  And then use it over and over until the dog days of Summer draw to a close.

As March arrives, I’m always sick of Winter and can’t wait another moment for Spring to arrive.

So, since my favorite flowers are yellow tulips, I tend to get my fresh flower centerpieces rolling with a beautiful yellow tablescape for Spring.

Now that H.H. and I are empty-nesters, it’s easy to set two place settings with placemats and not disturb the tablescape. 

I like to create a seasonal dining room tablescape several times a year, especially for Fall. 

Here’s the link to my Fall tablescape “primer” that shows you exactly how to “build” a seasonal tablescape that can remain intact the entire season.  Click here to read the post:  How to Create a Thanksgiving Table Display Worthy of Instagram!

USING A BRAND-NEW POT AS A “SLEEVE” 

Since you’ll be using this designated pot for all your all-season-long fresh flower centerpieces, I like to start with a brand, spanking new pot.

It can be whatever kind of pot that fits in with your interior decor, color scheme and style. 

Just make sure it’s large enough to house an eight-inch pot of flowers with room to spare on both sides.  That’s the size pot that most bulbs and full grown plants are sold in. 

I’m decorating our cabin in the mountains in Country French style, so I went with a large plain clay pot.  I like the versatility it gives me.  It can be dressed up or down, depending on the kind of centerpiece I want to create.

 

WATER-PROOF YOUR POT FOR INDOOR USE

Water-proofing your pot is essential if you intend to display your all-season-long fresh flower centerpiece indoors.  Especially if it will be sitting on a wood dining room table like in my home.  Even though I use a tablecloth underneath the pot, it needs to have it’s own water-safe system inside.

Here’s how I “prep my pot” for indoor display success:

• Line the bottom of the pot with aluminum foil, taking care to cover the drainage hole
• Use a large enough piece of foil to go at least one-third of the way up the interior of the pot
• Add a 2-3 inch layer of rocks or floral vase pebbles on top of the foil, taking care to keep them inside the barrier
• When placing a potted flower inside, take care not to bend the foil down and expose the drainage hole to moisture
• Add a layer of moss to the top of the pot to cover the soil and flower pot inside
• Add water to your pot by pouring 1/2 cup into the center of the pot every few day, or when indicated by soil moisture

 

NOW YOU CAN EMBELLISH YOUR ALL-SEASON-LONG CENTERPIECE DISPLAY 

So, now you’re saying, so what!

You’ve got an all-season-long centerpiece that can be changed out to house any kind of fresh floral potted plant all Summer long.

Yes, it’s convenient.  Yes, it’s going to be pretty.

But, how can you change things up as many times as you change the potted plant?   By looking around your home to get your design inspiration. 

Here’s what you’re looking for:

• Do you have a reoccurring theme in your kitchen or dining room area(s)?  (I have “lemons” for Spring/Summer)
• Are you a “collector”?  Consider using a few pieces to form a small vignette with your pot as the focal point
• Do you have a color scheme that reflects nature and a natural palette?  Play that up with natural outdoor elements like mosses, pretty stones, seed pods, bird’s nests or interesting branches
• Use seasonal decor items like Easter eggs and bunnies, 4th of July flags and decorations, etc.
• Fresh fruits or vegetables (like the ring of bright yellow lemons in my display above)
• Check your fabric collection and use a remnant, artfully wrapped around base of pot. Try intertwining a coordinating ribbon in the fabric too. 

ALL-SEASON-LONG FRESH FLOWER CENTERPIECE 

Now you know how to keep fresh flowers in your house all Spring and Summer, and never get bored of the display!

With a little creativity, a brand-new pot, and an $8.99 plant, you’ve got the makings of your first all-season-long fresh flower centerpiece!  The first of many, I hope!

Once you see how easy this system is to maintain and change-up, you’ll never be without fresh flowers or greenery in your home again!

DON’T FORGET TO SHOW US YOUR ALL-SEASON-LONG CENTERPIECE PICS OVER AT THE FAB LIFE FACEBOOK GROUP!  We’d love to see your beautiful achievement!

Raspberry-Cheesecake Mason Jar Parfaits

Yield: 4 pint mason jars

Prep Time: 30 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

This creamy layered dessert is a great no-bake, make-ahead treat to make for family and friends. Its tangy cheesecake filling is combined with crunchy crumbs and fruity flavors.

Print

Ingredients

• 4 pint mason jars
• 3 Tbsp. unsalted butter, melted
• 2 cups lemon sandwich cookie crumbs ( or whatever baked good you choose)
• 16 oz. cream cheese, softened
• 3/4 cup heavy whipping cream
• 1/2 tsp. vanilla extract
• 1 tsp. lemon zest
• 1 1/2 cups good quality raspberry jam, divided
• 2/3 cup white chocolate chips
• 1 1/2 cups fresh or frozen raspberries
• CHILLED/FROZEN MIXING BOWL & BEATERS
• PIPING SLEEVE/TIP or GALLON ZIPLOC BAG
• 1/2 pint heavy whipping cream
• 2/3 cup confectioner's sugar, sifted
• 1 tsp. lemon extract
• 1 tsp. lemon zest

Instructions

1. Combine cookie crumbs and melted butter in a small bowl. Add 1/2 cup of crumbs to each mason jar and tamp down firmly with a spoon.
2. In a large mixing bowl, beat the cream cheese until smooth. Add cream, vanilla, lemon zest and 3/4 cup jam and beat until combined. Turn up speed and beat until light and fluffy. Stir in white chocolate chips.
3. In a medium bowl, gently combine raspberries and remaining 3/4 cup raspberry jam.
4. Add 1/8 of the cheesecake mixture to each jar. Top with 1/4 of the fruit-jam mixture. Evenly divide the remaining cheesecake mixture to form the last layer of the parfait.
5. Top each with the screw-on lid and refrigerate at least 3 hours before serving. (or it can be frozen for 4-6 hours)
6. FROZEN WHIPPED CREAM TOPPING DISCS - Trace outline of mason jar lids onto a piece of parchment paper and place on a rimmed baking sheet.
7. Pour the whipping cream into a chilled mixing bowl and beat on low speed until it begins to thicken. Gradually add confectioner's sugar and continue beating until all the sugar has been incorporated. Increase the speed and whip the cream until it forms soft peaks. Add lemon extract and zest and beat until the cream can hold stiff peaks.
8. Place the whipped cream into a piping sleeve fit with a large tip or a gallon Ziploc with the tip from a bottom corner cut with scissors.
9. Pipe the cream into the circle outlines, starting at the outside edge and moving toward the center in a circular motion. Make sure you stay within the borders of the outline to ensure your whipped cream discs will fit into your jars when frozen.
10. Place the baking sheet into the freezer for 1 hour. When the discs are stiff, tightly cover with plastic wrap and keep frozen until needed. (they'll keep about 7-10 if tightly covered)
11. ASSEMBLY TO SERVE - Remove the lids from your parfaits. Top each with a Frozen Whipped Cream Topping Disc and garnish with fresh fruit, lemon twists or mint.

Notes

Parfaits can be chilled up to 48 hours before serving.

Raspberry-Cheesecake Mason Jar Parfaits can be served chilled or frozen. If serving frozen, let stand at room temperature for 10 minutes before adding the whipped cream and garnish.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 1951Total Fat 117gSaturated Fat 64gTrans Fat 1gUnsaturated Fat 43gCholesterol 261mgSodium 890mgCarbohydrates 216gFiber 10gSugar 150gProtein 19g

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