Easter Cheesecake Parfait

Course: Dessert

Cuisine: Easter, North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 900kcal

Author: Lord Byron's Kitchen

Crumbled brownies are layered with chocolate mini eggs and a homemade cream cheese filling in this Easter Cheesecake Parfait recipe. Easily prepare everything a few days ahead of time and assemble the parfaits when ready to serve. Make extra because these are deliciously addictive!

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Ingredients

16 two-bite brownies, quartered
8 ounces cream cheese, brick style
2 cups confectioner's sugar
2 tablespoons cream (or full fat milk)
1/4 cup sour cream
1 cup Cadbury Mini Eggs
1/4 cup Cadbury Micro Mini Eggs, optional

Instructions

To prepare the cream cheese filling, use a handheld mixer or stand mixer to beat the cream cheese until smooth.
Next, add in the confectioner’s sugar, one cup at a time, and beat well into the cream cheese.
Lastly, add the cream and the sour cream. Beat into the cream cheese mixture until well combined.
To assemble, start by breaking one two-bite brownie into quarters. Drop those into the bottom of a stemless wine glass or a serving vessel of your choice.
Sprinkle in six regular-sized mini eggs and twelve micro mini eggs.
Top those with two-three tablespoons of the cream cheese filling mixture.
Repeat this layer once more.
End with a layer of cream cheese filling and mini eggs.
Serve immediately or cover and refrigerate for up to two days!

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