New Zealand Lemon & Manuka Honey Cheesecake Parfaits

Allergens

Dairy, Gluten

Ingredients

• 2 cups freshly squeezed New Zealand lemon juice
• 1 cup Manuka honey
• 16 oz full
• fat cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup heavy cream
• 1 tbsp lemon zest
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt

Instructions

1. a. Prepare the lemon curd: In a saucepan over medium heat, whisk together the lemon juice and Manuka honey until combined. Cook for 5 7 minutes, stirring frequently, until slightly thickened. Remove from heat and allow to cool completely. b. In a large bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer, beat on medium speed until smooth and creamy. Gradually add in the heavy cream and continue beating until stiff peaks form. Fold in lemon zest. c. Divide the lemon curd into two equal portions. In one portion, gently fold in 1/4 cup of lemon curd into the whipped cream cheese mixture to create a marbled effect. Reserve the remaining lemon curd for later use. d. Prepare the graham cracker crust: In a small bowl, mix together graham cracker crumbs, melted butter, and salt until well combined. Divide the crumbs evenly among 4 individual serving glasses or jars. Press the crumbs firmly into the bottom to create a base. e. Assemble the parfaits: Layer the lemon curd, whipped cream cheese mixture, and reserved lemon curd on top of the graham cracker crust in each glass or jar, alternating layers until full. f. Refrigerate for at least 4 hours or overnight to set. Serve chilled with a drizzle of additional Manuka honey if desired.

Chef’s Insight

For a more vibrant color, use New Zealand kiwifruit instead of lemon zest in the whipped cream cheese mixture.

Notes

Feel free to use other citrus juices in place of lemon for a unique twist on this recipe.