Skip the oven and satisfy your sweet tooth with a quick-fix recipe for Easy No-Bake Cheesecake Parfaits.
Cheesecake parfaits > yogurt parfaits.
Don’t get me wrong. I am all for a layered breakfast classic, but when it comes to digging your spoon into a tall glass of deliciousness, there’s no party quite like a cheesecake parfait party.
Aside from the quick prep time, this recipe scores two more perfect scores in my book:
- Cheesecake parfaits are great individual desserts, with each person getting their own glass.
- Cheesecake parfaits can be made up to a day in advance, which makes this DIY dessert entertaining-friendly.
This recipe takes the stress out of notoriously finicky cheesecake. There’s no water bath, no fear of a cracked top, no soggy crust. It’s just layer after layer of classic cheesecake flavor, and in a fraction of the time. Fifteen minutes, to be exact!
Pro Tip: These individual desserts can be made a touch sweeter with a dollop of my top-rated Secret Ingredient Whipped Cream.
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- 2 (8-oz.) packages cream cheese, at room temp
- 3 Tablespoons heavy cream
- 5 Tablespoons sugar
- 1 Tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 Tablespoon vanilla extract
- 1 1/2 cups crushed graham crackers
- 1 1/2 cups fresh fruit, such as strawberries, blueberries or raspberries
- 1 cup store-bought or homemade whipped cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, heavy cream and sugar until smooth. Add the lemon juice, lemon zest and vanilla extract and beat until light and creamy, about 3 minutes.
- Add a layer of graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake then a layer of fruit. (See Kelly’s Notes.) Top each parfait with a dollop of whipped cream and serve.
- For easier assembly, transfer the cheesecake mixture to a sealable plastic bag or piping bag then pipe it into the glasses.
- All components of the parfaits can be prepared a day in advance and then assembled prior to serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made this as part of the menu for a Trifle Cup Sale I had recently and it was an absolute hit!!!
I added a little more sugar because I found it tasted a tad bit tangy and used strawberry pie filling instead of strawberries.
I was able to fill 9 9oz plastic cups with this amount. And I used digestive biscuits with butter instead, as the crumb to place at the bottom of my cups. I beat my whipping cream separately, then folded it into my cheesecake mix. The texture is amazing after its refrigerated overnight.
Everything was so easy to make and everyone loved it.
Thank you for this amazing recipe !!!!! Everyone should try this!!!
You are so welcome, Ayana! I’m thrilled you enjoyed the recipe!
Hi just made cheesecake mix, will it be ok to assemble crumb and cheesecake mix and leave for day refrigerated before use.
This cheesecake is easy to make and it comes out fantastic. This is the easiest cheesecake I have ever made. I highly recommend it to everyone.
Love reading this, JoAnna! I’m so thrilled you enjoyed the recipe!
Can these be adapted for someone who has difficulty with dairy? I know there are vegan cream cheeses, but what about the heavy cream, could coconut cream be used?
Hi Anita! I haven’t tried that so I can’t say with certainty what the results would be, but my initial thought is that full-fat coconut milk *should* work. Let me know if you give it a shot!
Thanks for this recipe.
What size glasses did you use for assembly? I have 4.5×8.4cm cups and would like to figure how many I can make using this recipe.
Hi Gigi! I used a variety of different size cups. The recipe yields 6 to 8 servings, it all just depends on how much you pipe into each glass.
Looks absolutely Delish! thanks for sharing! Would you consider measuring/ weighing the batter in oz the next time you make it? saying it yields approx 8 servings doesn’t help if the baker is trying to fit it into specific sized cups.
Thanks so much for your feedback! I will definitely keep that in mind for future recipes :)
Hi there… Can these be frozen slightly in order to keep cool while on display on a dessert table?
Hi there! You can definitely refrigerate them, but I wouldn’t freeze them, as it’ll affect the texture of the cheesecake. Enjoy!
Hi Kelly, I would like to make these for a wedding. How long will they last once they are put together and presented. Do they need to be refrigerated once they are assembled.
Hi Gabby – I wouldn’t recommend leaving the parfaits out for more than an hour, as they are best served right away or refrigerated (I like to be overly cautious on having dairy sit out!).
I’m going to a brunch potluck tomorrow and stumbled on your recipe. I just made the cheesecake part and it’s delicious! Can’t wait to try the finished product tomorrow. Will post a follow up later.
What oz size is the cups in the photo?
Hi there! It’s a variety of different size cups.
I really loved this recipie, however would recommend doing 2 layers of graham cracker and filling instead of 1. So it would go graham cracker, filling, graham cracker, filling, strawberries, whipped cream. Other than that, recipie is amazing!
I’m thrilled you enjoyed the recipe, Katie!
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