Beautiful layered Chocolate Almond Cheesecake Parfait! Chocolate sandwich cookies with almonds to create a crunchy crust, with a creamy chocolate cheesecake! Perfect for two!
In a food processor, combine the chocolate cookies with the 1/4 cup almonds. Process until crumbs. Set aside.
In a mixing bowl, beat cream cheese until fluffy (about 2 minutes). Add in sugar, cocoa and almond extract. Beat an additional 3-5 minutes until fluffy. Fold in whipped topping until blended.
In two serving dishes (I used stemless wine glasses), spoon about 1/4 cup of cookie crumbs into the bottom. Dollop some of the cheesecake mixture. Repeat several times for a layered look. Top with whipped topping, sliced almonds, and any extra cookie crumbs! Refrigerate until ready to serve. ENJOY!
Notes
Store in refrigerator until ready to serve.
You could omit the almonds from this recipe to make a straight-forward chocolate cheesecake parfait. Just swap out the almond extract for vanilla extract in the cheesecake mixture and don’t add nuts to the cookie crust.
You can assemble the parfaits a few hours in advance and keep them refrigerated until you’re ready to serve. I don’t recommend storing them for more than a few hours though. The cookie crust layers will get soft and loose their crunch.
We use chocolate wafer sandwich cookies. Chocolate graham crackers are another tasty option! If you don’t want a chocolate flavor in your crust layers, use crushed vanilla wafers or vanilla sandwich cookies instead.