Parfaits are easy to assemble and perform well as dessert, snack or brunch items. These recipes elevate the eating experience with a rich and satisfying cheesecake flavor. They also deliver on flavors perfect for both fall and winter. "Seasonality, from our perspective, is less of a trend and more of a necessity at this point," says Benjamin Stanley, co-founder of Chicago-based Food Genius, Inc.
According to Datassential MenuTrends, 33% more dessert menus feature a miniature dessert option than just four years ago. "We called this out in our trends article—minis answer the call for 'feel-good food,'" says Chef Katz.
Cheesecake lands in the top three of dessert menu mentions across all segments.¹ Here, our chefs make the prep work easy by using Philadelphia Cheesecake Batter—and then they turn the idea of a cheesecake on its head with memorable results.
Other profile: make them mini by using mini soufflé cups and add them as a component to a dessert