Cheesecake Parfait Dessert
No-bake layered cheesecake parfait cups with graham crumb crust, whipped cream cheese filling, and fruit topping
PRINT PINServings 6
INGREDIENTS
Graham Crumb Layer
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- pinch of salt.
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup heavy whipping cream cold
- 1 3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- 1 2 tsp lemon zest optional.
Fruit Layer And Garnish
- 2 cups strawberry slices or mixed berries
- 1 2 cup strawberry jam or fruit preserves optional
- fresh mint for garnish optional.
INSTRUCTIONS
Prepare Crumb Layer
- stir graham cracker crumbs sugar melted butter and salt until evenly moistened
- divide mixture between 6 glasses and press lightly to form an even layer.
Make Cheesecake Filling
- beat cream cheese powdered sugar vanilla and lemon juice and zest if using until smooth
- in a separate bowl whip heavy cream to stiff peaks
- fold whipped cream into cream cheese mixture until light and fully combined.
Assemble And Chill
- spoon or pipe cheesecake filling over crumb layer then add fruit on top and swirl in jam if using
- repeat layers if desired and finish with fruit
- chill 30 to 60 minutes for best texture then serve cold.
Notes
1. Use Greek yogurt to replace up to half the cream cheese for a lighter filling 2. swap graham crackers for vanilla wafers or gluten free crumbs 3. make up to 24 hours ahead and add fruit right before serving to prevent weeping 4. use any pie filling compote or fresh fruit plus a little sugar if fruit is tart
Nutrition
Calories: 380kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g