I am so excited for strawberry season to be starting again! I was not a fan of strawberries when I was younger, but have really grown to love them (still warming up to other berries). These Strawberry Cheesecake Parfaits were one of the first recipes on my list to make with the new influx of strawberries in my weekly CSA box. There is a little prep work to create the different layers of the parfait, but they can be made ahead of time. The work was definitely worth it. This is a new favorite for me and Chad
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I made the crumble first. Flour, sugar, butter, oats, and almonds are combined, baked, then crumbled before storing in an airtight container. The macerated strawberries are made next and stored in the refrigerator. I prepared the cheesecake filling last and this can also be stored in the refrigerator. Don’t assemble the parfaits until right before serving. This recipe makes six parfaits, so Chad, Evan, and I enjoyed these as nightly desserts for nearly 2 days
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The crumble can be made a couple of days ahead of time, but I don’t recommend making the cheesecake or macerated strawberries any longer than a day ahead. The longer the macerated strawberries sit, the more the juice is extracted and eventually the strawberries will lose their texture
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