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Cheesecake in a Glass


1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup heavy cream, whipped
1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup granulated sugar
2 pints fresh blueberries, rinsed and patted dry

In a medium bowl, combine the cream cheese, confectioners' sugar, sour cream, and vanilla, beat until smooth. Fold the whipped cream into the cream cheese mixture until well combined.

In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar, mix well. Distribute half of the crumb mixture evenly over the bottom of 6 to 8 parfait glasses or dessert dishes. Layer half of the blueberries over the crumbs, then half of the cream cheese mixture over the blueberries. Repeat the layers and serve immediately, or cover and chill until ready to serve.

Serves: 6 to 8




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.