Strawberry Cheesecake Parfaits
Like a slice of creamy strawberry cheesecake, but all wrapped up in cute little individual parfaits. Easy and quick to make, and best of all, no oven required!
Makes 4-6 parfaits
Total time: 30 minutes
Equipment needed: mason jars/parfait glasses, electric mixer, dry measuring cups/spoons, liquid measuring cup, mixing bowls
See *Notes for more important tips/clarifications
The last few weeks of summer like to remind us that we’re not quite out of the woods yet. I mean, don’t get me wrong, I’d love to be wrapped up in my favorite cozy sweater drinking a hot cup of cider as much as the next person, (but I won’t lie to you that I haven’t already done the latter). But I’m not ready to turn my oven on just yet - there’s still a few more hot days of summer ahead.
It’s also that time where I’m trying to squeeze in the last of my favorite summer recipes before I get into my fall and winter baking mode (hello pies, cookies, lots of pumpkin spice baked goods, of course). But before that time comes, I still got a few more no-bake treats on my list - like these Strawberry Cheesecake Parfaits! The recipe was inspired by a parfait my mom used to make for us growing up using cream cheese, sour cream, sugar, and strawberries.
I thought I’d put my own spin on that recipe and make it more cheesecake-like by adding more cream cheese and whipping up some heavy cream to fold into the cream cheese mixture to make it a bit lighter and creamier. And instead of just pureeing the strawberries as mom did, I made an easy stovetop strawberry sauce, just like what you’d get on a slice of cheesecake. And last, to make it truly a “cheesecake” parfait, I had to include a mini graham cracker crust for the bottom. They’re creamy, refreshing, and best of all: no baking required!
Ingredients:
For the No-Bake Cheesecake Filling:
1/2 cup heavy cream, cold
1 block (8 oz.) full-fat cream cheese, at room temperature
1/2 cup powdered sugar
3 tablespoons sour cream, at room temperature
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
For the Strawberry Topping:
10 oz. frozen strawberries, do not thaw
3 tablespoons granulated sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
For the Graham Cracker Crust:
6 graham crackers
4 tablespoons of unsalted butter, melted
2 tablespoons granulated sugar
pinch of sea salt (about 1/8 teaspoon)
Optional toppings:
Cut-up fresh strawberries, additional crushed graham crackers, mint sprigs
The main ingredients:
Cream Cheese
Sour Cream
Powdered Sugar
Strawberries
Heavy Cream
Vanilla Extract
*Notes
On the serving size: I used the smaller sized mason jars for my parfaits, but if you’re using larger jars or glasses, you’ll just have a few larger parfaits instead of a few smaller ones.
Storing: These parfaits will keep for about 3 days in the fridge.
Make-ahead instructions: you can make these parfaits ahead of time. Just assemble the graham cracker crust, cheesecake filling, and strawberry topping but save any toppings for when you’re ready to serve.
How to make the Strawberry Cheesecake Parfaits:
Make the Strawberry Topping:
Mix the cornstarch with 3 tablespoons of warm water in a small bowl. Set aside.
In a medium saucepan, combine the strawberries, sugar, lemon juice, and the cornstarch slurry you made in step 1.
Set the pot over medium heat and let simmer for about 5 minutes, breaking the berries up with a spoon as you go. Stir frequently. Let cool until ready to assemble.
Make the Graham Cracker Crust:
Crush up the graham crackers in a Ziploc bag with a rolling pin, or pulse a few times in a food processor until you get fine crumbs. If you do it by hand, it’s okay if they’re not all crushed super fine.
In a small bowl, stir the crushed graham crackers, sugar, and salt until combined. Stir in the melted butter and mix until the graham crackers are moistened.
Spoon about 2 tablespoons of the crust into the bottom of each mason jar or parfait glass (I used the smaller size of mason jars). Freeze until ready to assemble.
Make the No-Bake Cheesecake filling:
In a medium bowl, whip the heavy cream with a hand mixer using the whisk or paddle attachment, for about 2-3 minutes on medium speed until stiff peaks form. You can also use a stand mixer. Set aside.
In a separate medium bowl, beat the cream cheese and powdered sugar for about 2 minutes on medium speed until smooth and creamy. Add the sour cream, lemon juice, and vanilla and beat on medium speed for another 2 minutes until smooth and combined. Beat until there are no lumps of cream cheese.
Assemble the Strawberry Cheesecake Parfaits:
Take the mason jars out of the freezer. Spoon a few spoonfuls of the cheesecake filling, followed by a layer of the strawberry topping, then another layer of the cheesecake filling. Divide the cheesecake filling and strawberry topping evenly amongst all your glasses. Save about 1/2 an inch at the top if you’re topping fresh strawberries and crushed graham crackers.
The parfaits can be eaten right away or chilled in the fridge for about 1 hour to firm up before serving.
When serving, top with fresh strawberries, crushed graham crackers, and a mint sprig for garnish, if you’d like. Enjoy!
