Ingredients
- 8 ounces cream cheese, full fat and room temperature
- 1 1/4 cups vanilla greek yogurt
- 4 tablespoon heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla
- 2 cups chopped strawberries
- 1/2 cup mini chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment whip together the cream cheese and greek yogurt until smooth and creamy.
- Shut off the mixer and add in the confectioners’ sugar then slowly turn the mixer on gradually mixing until it’s mixed in.
- Shut the mixer off and scrape down the sides. Turn the mixer back on to medium and slowly add in the cream and vanilla.
- Whip until light and creamy.
- Grab 4-6 parfait glasses (mine are 8 ounces) and place 1/4 cup of the mixture on the bottom followed by a few tablespoon of chopped strawberries and a sprinkle or two of mini chips.
- Evenly divide the rest of the cheesecake batter into the glasses followed by the rest of the strawberries and mini chips.
- Cover loosely with plastic wrap and chill for 2 hours.
