Dessert Series: Cheesecake Pudding Parfait

Food Zainab Sulaimon
Cheesecake Pudding Parfait

Having desserts after a meal is a great way to compensate for our sweet cravings and increase the production of happy hormones. Our dessert series, influenced by the Better Homes and Gardens recipe book, is aimed at providing top-notch recipes that can easily be made at home with readily available ingredients. These recipes have succeeded in gaining recognition across the world. Today’s recipe Cheesecake Pudding Parfait is from the heart of Ancient Greece right into the culinary artistry of France.

The parfait is a dish that owes its origin to France as far back as 1892. It contains a high amount of sugar and it is made by boiling cream, egg, sugar, and syrup to achieve a custard-like purée. Other ingredients can be added including yogurt, granola flakes, or nuts.


  • 2 tablespoons all purpose flour
  • I beaten egg
  • ⅓ cup sugar
  • 1¾ cups milk
  • 93grams of packaged cream cheese
  • ⅓ cup dairy sour cream
  • Melted chocolate
  • 2 tablespoons chopped pecans
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter or margarine
  • 7 sweet-flavored cracker squares (any product will do). If this isn’t available, then the granola flakes, nuts or even crunchy cereals can be used. Tiny cubes of fresh or canned fruits are also a very agreeable alternative.


  1. Stir sugar and flour together in a saucepan. Stir thoroughly to allow it to get evenly distributed so the pudding won’t be filled with lumps. Add the milk and keep stirring until the dry ingredients are completely combined with the milk;
  2. Cook and stir over medium heat till it becomes thickened and bubbly;
  3. Reduce heat, cook and stir for a minute more, then remove from heat;
  4. Stir half of the hot mixture into the beaten yolk as this enables the warming of the egg before it is added to the hot mixture in the saucepan. Note that if the egg is added directly to the hot mixture, it will start to cook and you will get pieces of cooked egg throughout the smooth pudding mixture;
  5. After the egg yolk is added to the saucepan, cook, under medium heat, and stir in order to allow the yolk to get cooked. Reduce the heat, cook and stir for 1 or 2 minutes more. Remove from heat;
  6. Stir in the vanilla and pour the mixture into a bowl;
  7. Cut the cream cheese into pieces and add to the hot pudding. Stir together till the cheese is melted. Stir in the sour cream;
  8. Cover the surface of the hot pudding with a cling film or clear plastic bag (this enables it not to have a lightly layered cluster above the surface of the pudding). Refrigerate without stirring;
  9. Crush the crackers (or any of its substitutes mentioned above); measure ½ cup;
  10. Get a mixing bowl and mix very lightly together with the ½ cup crackers, nuts, melted butter or margarine;

Refrigerate, preferably, for hours before serving;


  • In a parfait cup or glass, layer pudding and crumb nut mixture or fresh fruit cubes using a small spoon. Next is the melted chocolate;
  • Repeat the layering with the rest of the ingredients, resulting in three layers of pudding and chocolate mixture in each glass;
  • The measurements of the ingredients make 4 servings.
  • From the ancient home of the world’s best cuisine and one of the largest shelters of the world’s best cheese, comes to your Cheesecake Pudding Parfait ready to be consumed.
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