No-Bake Cheesecake Parfaits
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!
No-Bake Cheesecake Parfaits
Ingredients
FOR THE GRAHAM CRUMBS:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- Pinch salt
- 4 tablespoons unsalted butter, melted
FOR THE CHEESECAKE MOUSSE:
- 16 ounces cream cheese, room temperature
- ¾ cup confectioners sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
- Amarena cherries and syrup, for serving, optional
Instructions
- 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.
Notes
These are best eaten the day they’re made. Do not top with the fruit topping until right before serving.
