Berry Cheesecake Parfaits

Janice made wonderful parfaits for our Creative cooking Brunch class.  Perfect for breakfast, brunch or dessert.  It is different from other recipes I've seen ( or made) as this one calls for softened brie cheese.  Janice substituted agave for the sugar and the honey.  She also made her own glazed nuts with maple syrup.

(I didn't get a picture at our Brunch so I had to use a picture from Pinterest.  Similar look.)

Berry Cheesecake Parfaits

　
1 8 ounce round Brie cheese, softened
1 8 ounce package cream cheese, softened
1/3 - 1/2 cup sugar
1 tablespoon lemon juice
6 cups sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
1 3  3/4ounce package butter toffee-glazed sliced almonds
Honey or agave

1. Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.

2. Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey.  Top with almonds.

　

If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes;  assemble as directed.  Cover and chill the finished parfaits for up to 4 hours.