Monday, August 25, 2014

Chocolate Chip Cookie Cheesecake Parfait

I made these for the teachers that my kids had this past year for Teacher Appreciation Week. I like to spoil them a bit and this seemed like a great spoiling recipe! Lucky for me, there are only 3 teachers right now and there were 4 jars, so I got to try some also! Delish!! The family had eaten most of my chocolate chip cookies, so I had to make them with fewer cookie chunks, but they still tasted great. Definitely making these again!

Chocolate Chip Cookie Cheesecake Parfait
(Recipe found on pinterest via

12 chocolate chip cookies
6 ounces cream cheese, softened
4 ounces mascarpone cheese, softened
2 teaspoons vanilla
1/3 cup sweetened condensed milk
whipped cream for topping

In the bowl of a mixer, add cream cheese and mascarpone. Beat on medium speed until the cheeses are mixed and slightly creamy, then drizzle in the condensed milk with the mixer still going. Add vanilla and beat mixture until it is creamy and smooth, scraping down the sides if needed. Take 10 of the chocolate chip cookies and either add them to a food processor or place them in a resealable plastic bag. Pulse (or crush) the cookies into small pieces, not fine crumbs. Stir 1/3 cup of cookie pieces into the cheesecake mixture. Take 4 (6-ounce) jars and add a tablespoon of two of cookie crumbles to create a "crust." Add some cheesecake layer on top of the bottom crust, another layer of cookies, another layer of cheesecake, then one more layer of cookies. Place in the fridge for 2 to 4 hours - just until the cheesecake sets. Remove the jars from the fridge and top them with a little whipped cream and extra cookie crumbs. Break apart the remaining cookies and stick the pieces in the whipped cream. Serve!

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