Chocolate Cheesecake Peanut Butter Granola Parfait
Layers of no bake chocolate cheesecake, whipped cream, and the best peanut butter granola makes an indulgent dessert!
Servings 4 -6 depending on size
- 2 ounces semi-sweet baking chocolate
- 4 ounces cream cheese softened/room temperature to avoid lumps
- 2 teaspoon granulated sugar
- 1 teaspoon vanilla
- 2 cups whipped topping or freshly whipped cream divided
- 1 1/2 cups peanut butter granola
Heat baking chocolate in a large microwave safe bowl in 30 second increments on high power, stirring between each, until melted and smooth. Cool 5 minutes.
Add cream cheese to the chocolate and beat with a hand mixer until smooth. Beat in sugar and vanilla. Chill for 20 minutes, until completely cool. Then fold in 1 cup of whipped cream or whipped topping.
To make trifles: layer chocolate cheesecake, granola, and more whipped cream in small trifle dishes. This makes 4-6 servings, depending on the size of your dishes. My dishes (pictured) were a little large and held about 2 servings per dish.
Store in refrigerator. If you use Cascadian Farms Peanut Butter Bliss Granola, the granola will soften overnight, but it won’t get soggy and is still good even after 24 hours. The same can’t be said for all granola brands.