No-Bake Cheesecake Parfait

Why Make This Recipe

No-Bake Cheesecake Parfait is a delightful treat that’s perfect for any occasion. It’s simple to prepare and doesn’t require an oven, making it a great choice for hot days or when you want to save time. The layers of creamy cheesecake, crumbly graham cracker, and sweet cherry filling make it not only delicious but also visually appealing. This dessert is sure to please both kids and adults alike!

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. Then, beat in the sweetened condensed milk until fully combined.
3. Add the freshly squeezed lemon juice and vanilla extract. Stir well until the mixture is smooth.
4. Set 6 plastic, 9-ounce punch cups on the counter or a cookie sheet.
5. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
6. Add 3 tablespoons of the cheesecake mixture to each cup and spread it out evenly.
7. Evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half for the next layer.
8. Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer.
9. Divide the remaining cheesecake mixture between the 6 cups and spread it out evenly.
10. Divide the reserved cherry pie filling evenly between the 6 cups. Sprinkle a little graham cracker crumb mixture on top.
11. Serve immediately or chill for up to 24 hours before serving.

How to Serve No-Bake Cheesecake Parfait

You can serve No-Bake Cheesecake Parfait as is, directly from the cups. For added flair, you can garnish each parfait with a fresh cherry or a dollop of whipped cream. This dessert looks great at parties or family gatherings and can be enjoyed at any time of the day.

How to Store No-Bake Cheesecake Parfait

If you have any leftovers, store the parfaits in the refrigerator. Cover each cup with plastic wrap to keep them fresh. They can be stored for up to 2 days. Just remember to eat them before they lose their deliciousness!

Tips to Make No-Bake Cheesecake Parfait

• Make sure the cream cheese is soft for easy mixing. Leave it at room temperature for about 30 minutes before using.
• You can crush the graham crackers easily in a plastic bag with a rolling pin if you don’t have a food processor.
• For a more colorful look, mix in some berries or use different pie fillings like blueberry or strawberry.

Variation

You can easily customize this recipe to suit your taste. Try adding different fruit toppings, such as sliced strawberries or blueberries. You could also swap out the cherry pie filling for another flavor, making each parfait unique!

FAQs

Q1: Can I make this dessert ahead of time?
A1: Yes! You can prepare it a day ahead and chill it in the fridge. It will be ready to serve when you need it.

Q2: Can I use low-fat cream cheese?
A2: Absolutely! Low-fat cream cheese works just as well in this recipe.

Q3: Is there a gluten-free option for this recipe?
A3: Yes! You can use gluten-free graham crackers to make this dessert gluten-free.

No-Bake Cheesecake Parfait

This No-Bake Cheesecake Parfait is a delightful and visually appealing treat featuring layers of creamy cheesecake, crumbly graham cracker, and sweet cherry filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust Layer

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

Cheesecake Layer

• 1 8 ounce package cream cheese, softened Make sure it's at room temperature for easy mixing.
• 1 14 ounce can sweetened condensed milk
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

Topping

• 1 21 ounce can cherry pie filling Can substitute with other pie fillings.

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. Then, beat in the sweetened condensed milk until fully combined.
3. Add the freshly squeezed lemon juice and vanilla extract. Stir well until the mixture is smooth.

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 it out evenly.
4. Evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half for the next 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 it out evenly.
7. Divide the reserved cherry pie filling evenly between the 6 cups. Sprinkle a little graham cracker crumb mixture on top.
8. Serve immediately or chill for up to 24 hours before serving.

Notes

For added flair, you can garnish each parfait with a fresh cherry or a dollop of whipped cream. If you have any leftovers, store the parfaits in the refrigerator covered with plastic wrap for up to 2 days.