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Maple Ginger Cheesecake Parfaits

  • Author: Chocolate Covered Cheetah


  • 32 oz heavy whipping cream
  • 1/4 cup white sugar
  • 1 tsp maple extract
  • 1 8oz brick cream cheese
  • 1/2 cup brown sugar
  • 70 Anna’s Swedish Ginger Thins (about 2 boxes)


  1. Pour whipping cream into chilled bowl of stand mixer with whisk attachment
  2. Turn mixer on medium speed, slowly add sugar and maple extract
  3. When it starts to thicken, turn mixer on high speed
  4. Mix until the cream has turned into firm whipped cream
  5. Transfer whipped cream to another bowl, set aside
  6. Switch to the blade attachment on the mixer
  7. Put cream cheese into the mixing bowl, beat on medium speed until smooth
  8. Add brown sugar, mix until fully combined
  9. Using a flat spatula, fold 1/2 of the whipped cream into the cream cheese mixture, set aside
  10. Prepare your serving cups or glasses
  11. Crush up 6 ginger thins, layer into bottom of the glass
  12. Spoon in cream cheese mixture until the glass is 3/4 full
  13. Crush up 6 ginger thins, layer on top of cheesecake layer
  14. Top with maple cream cheese
  15. Sprinkle with cookie crumbs
  16. Top with 1 whole ginger thin
  17. Repeat in each glass until all of the ingredients are used up
  18. Serve immediately or refrigerate for up to 6 hours before serving