When you’re having guests over, one of the easiest recipes to serve is a parfait. This gluten free cheesecake parfait is perfect for the holidays as it is topped with a sweet and tangy cranberry compote. The realistic graham cracker crumbs are also easy to make in advance. Your gluten-eating guests will never know this is a gluten free parfait.
Place the cranberries, sugar, and juice in a cold saucepan and stir over medium heat. (You may substitute 1/4 cup dry red wine for some of the orange juice, if desired. It makes for a unique dessert that red wine lovers enjoy.) Simmer, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes. Set aside to cool.
Puree half of the mixture in a blender and combine with the other half. Chill in the refrigerator.
To Make the Crust:
Make the graham crackers as instructed in the above link for Gluten Free Graham Crackers. Break them into smaller pieces and pulse them in food processor until crumbs form.
To Make the Filling:
Follow the instructions at the above link for making the no-bake cheesecake filling. Just omit the chocolate gluten free cookies. (However, you may substitute Pamela's Products Extreme Chocolate Bites for graham crackers. They're ready-made; therefore, it makes this recipe easier.) Do not refrigerate.
Add about 1/3 cup graham cracker crumbs to the bottom of eight wide-mouth glasses. Add some of the cheesecake mixture and top with the chilled cranberry compote. Refrigerate until ready to serve.