Take cheesecake to a whole new dimension with tea-infused almond milk. ~ Marlys
* As featured in the Fall 2015 Adventures with Tea eMagazine!
Toffee Nut Cheesecake Parfaits
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 -8
Ingredients
- 1 1/4 cup Almond milk infused with 3-4 tsp Caramel Brownie Sensation loose tea
- 1 1/4 cup Chocolate graham cracker crumbs
- 5 Tbsp Melted butter
- 2 1/2 Tbsp Sugar
- 8 oz. Cream cheese softened
- 1 pkg Cheesecake pudding mix
- 1/4 cup Toffee chips
- Whole almonds
Instructions
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The day before making this recipe, add Caramel Brownie Sensation loose tea directly to the milk. Cover and place into the refrigerator to cold-steep overnight (10-12 hours). The next day, strain out tea before using.
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In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar until fully moistened, then set aside.
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Place softened cream cheese in a medium mixing bowl and add 1/4 cup of tea-infused almond milk. Beat with an electric mixer on low until combined, then add dry pudding mix and remaining almond milk. Beat two minutes on low.
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To assemble the parfaits, cover the bottom of glass ramekins with graham cracker mixture. Top with 2-3 spoonfuls of the cheesecake mixture. Sprinkle a layer of toffee chips, then add another layer of cheesecake. Top each parfait with a whole almond.
