Description
These No-Bake Cherry Cheesecake Parfaits offer a deliciously creamy and fruity dessert without the need for baking. Featuring a buttery graham cracker crust, smooth cheesecake filling, and topped with luscious cherry pie filling, these parfaits are perfect for a quick, crowd-pleasing treat that sets in the fridge.
Ingredients
Crust
- 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1½ cups (357 g) heavy cream, room temperature
Topping
- 12 ounce can cherry pie filling
Instructions
- Crust Preparation: In a medium bowl, whisk together the finely crushed graham cracker crumbs and granulated sugar until well combined.
- Mix in Butter: Pour the melted unsalted butter into the graham cracker mixture. Use a fork to incorporate the butter fully, making sure the crumbs are evenly coated and hold together.
- Press Crust into Cups: Divide the crust mixture evenly among your parfait cups, approximately ¼ cup per cup. Press the mixture firmly into the bottom of each cup using your hand or the back of a spoon to form a compact crust layer.
- Chill Crust: Place the cups in the refrigerator to chill and set while you prepare the cheesecake filling, allowing the crust to harden slightly.
- Prepare Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, granulated sugar, fresh lemon juice, vanilla extract, and kosher salt. Beat on medium speed until the mixture is soft, smooth, and fully blended, scraping down the sides as needed.
- Whip Heavy Cream: Switch to the whisk attachment on the mixer. Pour in the heavy cream and start whisking on low speed to combine. Gradually increase the speed to high and continue whipping for about 3 minutes or until stiff peaks form, ensuring a light and airy texture.
- Combine Filling Layers: Gently fold the whipped cream into the cream cheese mixture to maintain fluffiness, or continue using the whisk attachment carefully until the filling is smooth and holds stiff peaks.
- Assemble Parfaits: Spoon approximately ½ cup of the cheesecake filling over the chilled crust layer in each cup, spreading evenly.
- Refrigerate to Set: Cover the parfaits and refrigerate for 2-3 hours or until the cheesecake filling is fully set and firm.
- Add Cherry Topping: Once the cheesecake layer has set, top each parfait with approximately ¼ cup of cherry pie filling. Be aware that adding the cherries before the filling sets may cause slight bleeding into the cheesecake layer.
Notes
- Ensure cream cheese and heavy cream are at room temperature before starting for the best texture and easier mixing.
- If you prefer a firmer crust, you can chill the crust layer longer before adding the cheesecake filling.
- Use a metal spoon or spatula to carefully fold the whipped cream into the cream cheese to avoid deflating the mixture.
- These parfaits are best eaten within 2 days but can be kept refrigerated up to 3 days.
- For a decorative touch, garnish the tops with fresh cherries or a sprig of mint.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
