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Ginger Snap Apple Parfait with Pineapple Head seasoning
Dessert Desserts Fruit Kitchen Winter Holidays

Ginger Snaps Apple Parfait

By Bobby Lozano & Heather Anzallo

These Ginger Snaps Apple Parfaits are creamy, crunchy, lightly spiced with cinnamon, and make the perfect easy dessert for fall and winter gatherings. Filled with a fresh apple cream cheese filling, these individual desserts are easy to make and sure to be a hit!

Ingredients

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Ginger Snap Crumble

Apple Cheesecake Filling

  • 2 apples, sliced thinly (about 4 cups, with or without skin)
  • 2 Tbsp lemon juice
  • 1/2 cup brown sugar
  • 1 Tbsp butter
  • 1 tsp cinnamon
  • 1/2 cup water
  • 1 Tbsp Dizzy Pig Pineapple Head Seasoning
  • 24 oz (1 tub) Philadelphia No Bake Cheesecake Mix

Homemade Whipped Cream

  • 8 oz heavy whipping cream
  • 2 1/2 Tbsp white sugar

Directions

Prepare the Ginger Snap Crumble

  1. Place all the ginger snap cookies in a large Ziplock bag, remove excess air and seal the bag
  2. With a rolling pin, crush the cookies into a crumble mix
  3. In a medium microwave-safe mixing bowl, melt the butter in the microwave for about 45 seconds
  4. Add Pineapple Head seasoning and ginger snap crumble to the butter and mix with a spoon. Cover and place in the fridge.

Prepare the Apple Cheesecake Filling

  1. Put the apple mixture, lemon juice, brown sugar, butter, cinnamon, Pineapple Head seasoning and water in a medium sauce pan and bring to a boil
  2. Once boiling, reduce to a simmer and cook until the apples are fork tender, from 10 to 20 minutes
  3. Refrigerate the apple mixture until chilled, about 15 minutes
  4. In a large mixing bowl, combine the chilled apples with Philadelphia No Bake Cheesecake mix and mix well

Make whipped cream

  1. Using a hand mixer or stand mixer with whisk attachment, whip heavy cream on medium-high speed
  2. While whisking, add sugar slowly until whipping cream is light and fluffy, about 3 minutes

Assembly

  1. Layer the parfaits, starting with a layer of ginger snap cookie crumble on the bottom of each individual cup
  2. Next add a layer of apple cheesecake filling to your liking
  3. Top with homemade whipped cream, some more crumble for presentation, and a sprinkle of cinnamon. Enjoy!

Step by Step

Ingredients for Ginger Snaps Apple Parfait
Ingredients for Ginger Snaps Apple Parfait
Place ginger snap cookies in Ziplock bag
Place all the ginger snap cookies in a large Ziplock bag, remove excess air and seal the bag
Use rolling pin to crush cookies into crumble
Use a rolling pin to crush cookies into a crumble mix
Slice apples into thin slices
Slice apples into thin slices — we left the skin on, but you can peel the skin if desired
Cook apple mixture
Put the apple mixture, lemon juice, brown sugar, butter, cinnamon and water in a medium sauce pan and bring to a boil
Cook until apples are fork tender
Once boiling, reduce to a simmer and cook until the apples are fork tender, from 10 to 20 minutes. Refrigerate to chill
Make whipped cream
Using a hand mixer or stand mixer with whisk attachment, whip heavy cream on medium-high speed, adding sugar slowly until whipping cream is light, about 3 minutes
Apple cream cheese mix
In a large mixing bowl, combine the chilled apples with Philadelphia No Bake Cheesecake mix and mix well
Start with a layer of ginger snap crumble on the bottom
Layer the parfaits, starting with a layer of ginger snap cookie crumble on the bottom of each individual cup
Assembled ginger snap apple parfait
Next add a layer of apple cheesecake filling, top with some more crumble for presentation, homemade whipped cream, and a sprinkle of cinnamon. Enjoy!
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