Various sized cups filled with layers of graham crumble, cheesecake mouse and Amarena cherries with a speckled gray background.
Photography, Art Direction & Food Styling: Anthony Contrino

This is one of my favorite spring/summer desserts – and it comes together in about 15 minutes!  I like to serve mine with sweet cherries in syrup or amarena cherries, but feel free to serve it with fresh berries, macerated berries or any seasonal fruit medley!

Rocks glass filled with layered graham crumbs, cheesecake mousse and Amarena cherries with spoons in the foreground.

No-Bake Cheesecake Parfaits

Prep Time: 15 minutes
Inactive Time: 1 hour
Servings: 6



  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • Pinch salt
  • 4 tablespoons unsalted butter, melted


  • 16 ounces cream cheese, room temperature
  • ¾ cup confectioners sugar
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • Amarena cherries and syrup, for serving, optional


  • MAKE THE GRAHAM CRUMBS. In a bowl, mix the graham cracker crumbs, sugar, salt and butter until well combined; set aside.
  • MAKE THE CHEESECAKE MOUSSE. In a stand mixer fitted with the paddle attachment, cream the cream cheese and sugar until light and fluffy, scraping down the sides and bottom, as needed, about 5 minutes.
  • Add the vanilla and mix to combine.
  • Meanwhile, in a large bowl, whip the heavy cream to medium peaks.
  • Fold the whipped cream into the cheesecake mixture until well combined; transfer to a piping bag.
  • TO ASSEMBLE, spoon some of the Graham Crumbs into the bottoms of 6 parfait or rocks glasses, using half of the crumbs.
  • Pipe a layer of Cheesecake Mousse over the crumbs, using half of the mousse.
  • Add another layer of crumbs followed by another layer of the mousse and refrigerate for at least 1 hour.
  • When ready to serve, top with a cherry and a spoonful of the cherry syrup.


These are best eaten the day they’re made. Do not top with the fruit topping until right before serving.
Course: Dessert
Author: Anthony Michael Contrino