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
- 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
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.
In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar until fully moistened, then set aside.
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.
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.