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Yellow Plum Cheesecake Parfaits


For the cookie base:

  • 2-3 ginger cookies

For the yellow plum compote:

  • 2 cups small yellow plums about 20
  • 3 Tbsp water
  • ΒΌ cup Goji berries
  • 2-4 Tbsp honey or more to taste once the compote has cooked down

For the cheesecake layer:

  • 3/4 cup extra smooth organic ricotta
  • 1 tsp real vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp milk or almond milk


  1. To make the yellow plum compote: Combine all of the compote ingredients in a saucepan and cook over medium heat for 6-8 minutes until the plums begin to break down and the Goji berries have absorbed some of the liquid (they will swell).
  2. Test for sweetness. Some yellow plums are VERY tart so you may want to sweeten this a bit more.
  3. Set aside to cool or place in the fridge to speed up the cooling process.
  4. To make the cheesecake layer: Add the cheesecake ingredients to a small bowl and blend with a hand mixer for 30 seconds or until smooth and creamy.
  5. To assemble the parfaits: Layer the ginger cookies (I used one cookie per glass, sliced into thin strips but crumbling them would be great too), then the cheesecake layer, and then the cooled yellow plum compote. Top with extra cookie crumble.
  6. Refrigerate for 30 mins to set. Enjoy!