Cheesecake Parfaits

8 servings
Prep Time 10 minutes
Cook Time 0 minutes

No Bake Cheesecake Parfaits filled with layers of creamy cheesecake, fresh berries, tangy lemon curd, and a brown sugar graham cracker crust.

A Mixed Berry Trifle is one of the easiest showstopping Summer Desserts with layers of berries, vanilla pudding, and cake. These layered parfaits are just as easy to make, they look just as pretty, plus they taste like Cheesecake!

Sabrina’s Cheesecake Parfaits Recipe

My delicious Cheesecake Parfaits are just the summer recipe you need when the weather is hot! You get the delicious flavor  creamy cheesecake without having to bake it or wait forever for the filling to set. The sweet berries and bright lemon curd add a burst of refreshing fruity flavor and there is a buttery graham cracker crust too. It’s a beautiful fruity cheesecake treat in under 30 minutes!

These amazing No Bake Cheesecake Parfaits have filling made with cream cheese, whipped cream, sugar, and vanilla similar to my Cherry Cheesecake Dip. It has a creamy, thick texture that is halfway between pudding and cheesecake. While I used fresh berries and lemon curd for a summery treat, you can use the sweet creamy filling with so many other flavor combinations all year long. Check my Variations Section for more fun, tasty ideas!

Cheesecake Parfaits ingredients separated in prep bowls
Back to
Table of Contents

Ingredients

  • Graham Cracker Crust: Like a regular cheesecake, this parfait gets a crumbly, buttery sweet Graham Cracker Crust. One little change is that it is made with brown sugar instead of white sugar so it has a slightly richer flavor.
  • Cheesecake Filling: The rich cheesecake filling is thickened with whipped cream so it gets a luscious, creamy texture similar to a no-bake cheesecake dip. Unlike a regular cheesecake, there’s no need to wait around for it to set, it’s ready to go as soon as it’s mixed and you want that light and fluffy texture. It has lemon, sugar, and vanilla added so it tastes just like tangy, sweet vanilla cheesecake!
  • Mixed Berries: A mixture of fresh berries like strawberries, raspberries and blueberries are the perfect fruit layer during the summer! You can also use whatever fruit is in season or switch it up with canned or thawed frozen fruit.
  • Lemon Curd: This parfait was made with my delicious, thick and silky Homemade Lemon Curd recipe that is actually much easier than you think to make! But feel free to grab a jar of lemon curd from the store. It’s usually with the jams and jellies or sometimes with the canned pie fillings.
Back to
Table of Contents

Kitchen Tools

  • Parfait Glasses: While you can use any tall clear glass, there are also specific glasses made just for parfaits. They are taller and clear so you can see each layer.
  • Parfait Spoons: There are also special spoons that are long enough to reach the bottom of the glass so you can scoop out a bit of each layer all in one bite! You might see them called iced tea spoons.
Back to
Table of Contents

How to Make

Time needed: 30 minutes.

  1. Make the Crust

    Combine the graham cracker crumbs, brown sugar, and melted butter in a medium bowl with a fork until it resembles wet sand. Set aside.

  2. Beat Whipped Cream

    With a stand mixer on low speed, beat the whipping cream in a bowl until stiff peaks form.Cheesecake Parfaits whipped cream cheese in bowl and ingredient layers in separate bowls.

  3. Make Cheesecake Filling

    Set aside the whipped cream. In a clean bowl, beat the cream cheese, granulated sugar, vanilla extract, and lemon juice until fluffy. Begin adding the whipped cream to the cream cheese until just combined.Cheesecake Parfaits mixed cheesecake filling, curd and berries in separate prep bowls

  4. Add Crust to Glasses

    In 8 serving cups, divide most of the graham cracker crust in the bottom, saving some cookie crumbs for the top.Cheesecake Parfaits bottom graham cracker crust layer in parfait jars

  5. Begin Assembling

    On top of the graham cracker crust, add some cheesecake filling, top with a fruit layer, then lemon curd.Cheesecake Parfaits bottom graham cracker crust, cheesecake layer, and berries in parfait jars

  6. Repeat Layers

    Repeat the layering with the remaining cheesecake filling, berries, and lemon curd.Cheesecake Parfaits bottom graham cracker crust, cheesecake layer, berries and curd in parfait jars topped with cheesecake layer in parfait jars

  7. Top and Serve

    Sprinkle the reserved cookie crumbs on top and serve chilled.Cheesecake Parfaits layered parfaits in parfait glasses on tray. berries and mint leaves as decoration on tray.

Back to
Table of Contents

Can these be made ahead of time?

You can definitely prepare the different layers of the Cheesecake Parfaits in advance and assemble them the day you want to serve them. Layered parfaits will be freshest the first day, after that the berry juices might leak but they will still taste yummy! The layers can be kept separately for up to 2 days before you should assemble the parfaits and serve them.

Back to
Table of Contents

Nutritional Facts

Nutrition Facts
Cheesecake Parfaits
Amount Per Serving
Calories 749 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 34g213%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 157mg52%
Sodium 470mg20%
Potassium 214mg6%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 41g46%
Protein 9g18%
Vitamin A 2052IU41%
Vitamin C 2mg2%
Calcium 134mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Back to
Table of Contents

How to Store

Store: These parfaits can be at room temperature for up to 2 hours, but they are best kept as chilled as possible so the filling doesn’t melt. Leftover Cheesecake Parfait cups can be covered with plastic wrap and stored in the fridge for up to 3 days. You can also store the layers separately if you haven’t assembled them yet.

Freeze: While you can definitely freeze leftovers all together, keep in mind when the fruit thaws it will be very soft and watery. If possible, just freeze the cheesecake mixture. It will stay good for about 2 months. When you are ready to serve it, thaw it in the fridge until softened then whip it to make it fluffy. Use it to assemble fresh parfaits.

Back to
Table of Contents

Frequent Questions

Can I make a different kind of crust for these parfaits?

You can absolutely add a different kind of crust instead of the graham cracker crust. You can make a crust with things like cookie crumbs, tiny cake bits, baked pie crust, sweetened granola, chopped toasted nuts, etc.

Are Cheesecake Parfaits baked?

No, these Cheesecake Parfaits are not baked. The cheesecake layer is made with whipped cream and cream cheese that is more like a cheesecake dip than baked or set cheesecake.

What goes in a parfait?

A parfait has some kind of creamy filling, such as yogurt or pudding, and from there the layers can range from candy, nuts, granola, fruit, berries, pretzels or cookie pieces. There are usually dessert sauces like caramel, fruit curd, jam, or chocolate between the layers and can often be served with Whipped Cream on top.

What is the difference between a trifle and a parfait?

The main differences between a trifle and a parfait comes down to presentation and the crust layers. A trifle is made in a large round glass dish as one whole dessert that is then portioned out as it is served. It is also usually made with big cake pieces, usually pound cake. Parfaits aren’t typically made with cake, instead they are layered with granola or a cookie crumb crust. Additionally, parfait is prepared in individual serving glasses.

Back to
Table of Contents

Recipe Card

Cheesecake Parfaits

No Bake Cheesecake Parfaits filled with layers of creamy cheesecake, fresh berries, tangy lemon curd, and a brown sugar graham cracker crust.
Yield 8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons brown sugar , packed
  • 1/3 cup unsalted butter , melted

Cheesecake Filling:

  • 1 1/2 cups heavy cream , very cold
  • 24 ounces cream cheese , softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice

To Assemble:

  • 2 cups mixed berries , sliced strawberries, raspberries and blueberries
  • 1 cup lemon curd

Instructions

Graham Cracker Crust:

  • Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Set aside.

Cheesecake Filling:

  • Add heavy cream to your stand mixer on low speed, raising it to a higher and higher speed and beat until stiff peaks form, about 3-4 minutes.
  • Remove the whipped cream from the bowl and set aside.
  • To your stand mixer add the cream cheese, sugar, vanilla extract and lemon juice and beat until light and fluffy, about 2 minutes.
  • On the lowest speed add in the whipped cream until just evenly combined.

To Assemble:

  • To 8 footed cups or serving cups layer in the following order:
  • Graham Cracker Crust
  • Cheesecake Filling
  • Lemon Curd
  • Mixed Berries
  • Cheesecake Filling
  • Lemon Curd
  • Mixed Berries
  • A sprinkling of graham cracker crust

Nutrition

Calories: 749kcal | Carbohydrates: 53g | Protein: 9g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 470mg | Potassium: 214mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2052IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg

Pin this recipe now to remember it later

Pin Recipe
Back to
Table of Contents

Variations

  • Crust: Swap out the cracker crumbs with cookie crumbs like vanilla wafers, Oreo cookies, or Biscoff cookies. For a gluten-free dessert, use nuts and gluten-free granola instead, or gluten free cookies.
  • Fruit: Instead of mixed berries, try sliced fruit like apples, pears, bananas, or peaches. You can even use tropical fruit like kiwis and mangoes, or fresh cherries. Really whatever fruit is in season or you like eating will work. You can use fresh, raw fruit pieces or use cooked fruit pie fillings like Apple Pie filling.
  • Strawberry: Make Strawberry Shortcake Cheesecake Parfait with Shortbread Cookie crumbs for the crust. Swap the mixed berries for strawberries, and instead of lemon curd, use Strawberry Topping. Top with whipped cream.
  • Chocolate Cake: If you have leftover chocolate cake, turn it into a delicious chocolate cheesecake parfait. Crumble the chocolate cake into tiny bits and use it for the crust. Layer with the cheesecake and mixed berries but use Chocolate Ganache instead of lemon curd. Garnish with cake crumbs.
  • Cherry: For a Cherry Cheesecake Parfait, swap the lemon curds and mixed berries with cherry pie filling and add some sliced almonds for a little crunch. Add almond extract to the cheesecake to pair with the sweet cherry flavor.
  • Gingerbread: During the holidays, swap in crispy gingerbread cookie crumbs for the graham crackers. For the filling, add a teaspoon of Pumpkin Pie Spice and use brown sugar. Instead of the berry and lemon layers, add chopped pears and Caramel Sauce.
Back to
Table of Contents

Easy Fruity Twists on Cheesecake

Cheesecake Parfaits layered parfaits in small glasses on tray. berries and mint leaves as decoration on tray. recipe name in bubble letters across top

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.