No-Bake Cheesecake Parfait

why make this recipe

No-Bake Cheesecake Parfait is a perfect dessert for those hot days when you want something sweet but don’t want to turn on the oven. It’s quick and easy to prepare, making it an excellent choice for last-minute gatherings or a sweet treat after dinner. Plus, the layers of creamy cheesecake, crunchy graham crackers, and tart cherry pie filling create a delightful mix of textures and flavors that everyone will love.

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 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 Parfait chilled or at room temperature. You can enjoy it straight from the cups for a fun and simple dessert experience. Garnish with extra cherry pie filling or a dollop of whipped cream for a special touch.

how to store No-Bake Cheesecake Parfait

Store any leftovers in the refrigerator. Cover the parfaits with plastic wrap or transfer them to an airtight container. They will stay fresh for up to 3 days. However, the texture is best when enjoyed within the first 24 hours.

tips to make No-Bake Cheesecake Parfait

1. Ensure your cream cheese is very soft for a smooth cheesecake layer.
2. Adjust the sweetness by adding more or less condensed milk based on your taste.
3. You can use other fruit pie fillings, like blueberry or strawberry, for a fun twist.

variation

For a chocolate version, substitute the graham cracker crumbs with crushed chocolate cookies and mix cocoa powder into the cheesecake layer. You can also use chocolate syrup in place of the cherry pie filling.

FAQs

1. Can I make this parfait ahead of time?
Yes, you can make it up to a day in advance. Just cover and refrigerate until you’re ready to serve.

2. Can I use a different type of fruit filling?
Absolutely! You can use any fruit filling you like, such as blueberry, raspberry, or even a mix of fruits.

3. Is there a gluten-free option for the crust?
Yes, you can use gluten-free graham crackers or any gluten-free cookies to make the crust.

No-Bake Cheesecake Parfait

A creamy and delightful No-Bake Cheesecake Parfait with layers of graham crackers and cherry pie filling, perfect for warm days and last-minute gatherings.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the crust

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

For the cheesecake layer

• 1 package (8 ounce) cream cheese, softened Ensure the cream cheese is very soft for smooth mixing.
• 1 can (14 ounce) sweetened condensed milk Adjust sweetness by adding more or less based on your taste.
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

For the topping

• 1 can (21 ounce) cherry pie filling Can substitute with other fruit fillings like blueberry or strawberry.

Instructions

 

Preparation

• In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Set aside.
• 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.
• Add the freshly squeezed lemon juice and vanilla extract, and stir well.

Assembly

• 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.
• Add 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.
• Evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half for another layer.
• Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer.
• Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.
• Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.

Serving

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

Notes

Store leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. The texture is best within the first 24 hours. For a chocolate version, substitute the graham cracker crumbs with crushed chocolate cookies and mix cocoa powder into the cheesecake layer. You can also use chocolate syrup in place of the cherry pie filling.

Keyword Cheesecake, Cherry, Dessert, No-Bake, Parfait