Creamy No-Bake Cheesecake Parfait

why make this recipe

No-Bake Cheesecake Parfait is a delightful treat that requires no oven time, making it perfect for warm days or busy schedules. This dessert is easy to assemble and can be made ahead of time, allowing you to enjoy it without any last-minute fuss. The mix of creamy cheesecake and sweet cherry topping, layered with crunchy graham cracker crumbs, makes it a delectable choice for any occasion. Whether it’s a family gathering or a simple dinner with friends, this parfait is sure to impress.

how to make No-Bake Cheesecake Parfait

Ingredients :

• 1 1/2 cups finely crushed graham cracker crumbs
• 3 tablespoons granulated sugar
• 7 tablespoons butter (melted)
• 1 8 ounce package cream cheese, softened
• 1 14 ounce can sweetened condensed milk
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 21 ounce can cherry pie filling

Directions :

1. In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
2. In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in the sweetened condensed milk until combined.
3. Add the freshly squeezed lemon juice and vanilla extract and stir well.
4. Set 6 plastic, 9-ounce punch cups on the counter or a cookie sheet. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
5. Add 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.
6. Next, evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half of the pie filling for another layer.
7. Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer.
8. Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.
9. Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.
10. Serve immediately or chill for up to 24 hours before serving.

how to serve No-Bake Cheesecake Parfait

Serve the No-Bake Cheesecake Parfaits chilled or at room temperature. They can be garnished with extra cherry pie filling or a dollop of whipped cream for added decor and flavor. These parfaits are great for individual servings, making them perfect for gatherings or parties.

how to store No-Bake Cheesecake Parfait

Store any leftover parfaits in the refrigerator. Cover them with plastic wrap or place them in an airtight container. They should last for up to three days in the fridge. Avoid freezing the parfaits, as the texture may change once thawed.

tips to make No-Bake Cheesecake Parfait

• Make sure the cream cheese is at room temperature to achieve a smooth texture.
• Adjust the sweetness by adding more or less condensed milk according to your taste.
• For added flavor, you can mix in a bit of lemon zest with the lemon juice.
• Use a different fruit topping, like blueberries or strawberries, if you prefer.

variation

You can customize this recipe by using different flavored pie fillings, like peach or chocolate, instead of cherry. For a more decadent twist, add a layer of chocolate sauce or caramel between the cheesecake and cherry layers.

FAQs

1. Can I make these parfaits a day in advance?
Yes, you can make these parfaits up to 24 hours in advance. Just keep them stored in the fridge until you’re ready to serve.

2. Can I use a different type of crust?
Absolutely! While graham cracker crumbs are traditional, you can use digestive biscuits, Oreo cookies, or even granola for a different flavor and texture.

3. What can I use instead of cream cheese?
If you want a lighter option, you can replace the cream cheese with Greek yogurt. Just make sure it’s plain, so it doesn’t add extra sweetness.

No-Bake Cheesecake Parfait

A delightful no-bake dessert featuring creamy cheesecake layered with cherry topping and crunchy graham cracker crumbs, perfect for warm days or busy schedules.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the crust

• 1 1/2 cups finely crushed graham cracker crumbs
• 3 tablespoons granulated sugar
• 7 tablespoons butter (melted)

For the cheesecake filling

• 1 8 ounce package cream cheese, softened Make sure it's at room temperature for smoothness.
• 1 14 ounce can sweetened condensed milk Adjust the sweetness according to your taste.
• 1/3 cup freshly squeezed lemon juice For added flavor, mix in some lemon zest.
• 1 teaspoon vanilla extract

For the topping

• 1 21 ounce can cherry pie filling Feel free to substitute with other fruit toppings.

Method

 

Preparation

1. In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
2. In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
3. Beat in the sweetened condensed milk until combined.
4. Add the freshly squeezed lemon juice and vanilla extract; stir well.

Assembly

1. Set 6 plastic, 9-ounce punch cups on the counter or a cookie sheet.
2. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
3. Add 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.
4. Evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half for another layer.
5. Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer.
6. Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.
7. Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.

Serving

1. Serve immediately or chill for up to 24 hours before serving.

Notes

Serve chilled or at room temperature. Can be garnished with extra cherry pie filling or whipped cream. Store leftovers in the refrigerator for up to three days.