No-bake cheesecake parfaits are made with a creamy cheesecake filling layered with crunchy graham cracker crumbs and the fruit of your choice. This dessert has a beautiful presentation and it can be customized based on your preferences.
We love a twist on traditional cheesecake! These parfaits join some of our other favorites like cheesecake bars, cheesecake cookies, and mini cheesecakes.
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Why you’ll love this recipe
Flavor: Sweet and tangy cheesecake filling, buttery graham cracker crumbs, and the fruit filling of your choice.
No-bake: No need to turn on your oven, you don’t bake this cheesecake! That also means we don’t have to worry about our cheesecake cracking or using a water bath.
Ease: This recipe has several steps but they’re all easy. You can even take a shortcut with the fruit filling by using store bought compote.
Make ahead: This dessert needs several hours to chill after assembly. It’s the perfect make ahead treat for entertaining.
Recipe overview: 3 parts
Cheesecake filling: This no bake filling is made by combining cream cheese, powdered sugar, vanilla, lemon zest, and freshly whipped cream. It is sweet, tangy, and super creamy.
Graham cracker “crust”: Combine crushed graham crackers with melted butter to add the crust element to these parfaits.
Fruit compote: Use fresh fruit or the fruit compote/sauce of your choice. We love blueberry sauce or strawberry sauce.
Recipe tips
- This recipe does require chill time, so plan ahead. I assemble these parfaits in the morning and serve them in the afternoon/evening.
- Get a head start and make your fruit filling up to two days in advance.
- Take a shortcut and use store bought pie filling for the fruit layer.
- Assemble these parfaits in disposable plastic cups for easy clean up.
- Stretch this recipe by serving it in small cups/glasses or dessert shooters.
Serving and storage
This recipe should be stored in the refrigerator and served chilled. Allow at least 4 hours of chill time after assembly.
More easy dessert recipes
Recipe
No Bake Cheesecake Parfaits
Ingredients
Blueberry sauce*:
- ⅓ cup orange juice
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 generous cups fresh blueberries
- ½ teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
Graham cracker "crust":
- 1 cup of graham cracker crumbs, made from approximately 8 whole crackers
- 2 tablespoons salted butter, melted
Cheesecake filling:
- ⅔ cup chilled heavy whipping cream
- 8 oz cream cheese, at room temperature (I used reduced fat)
- ⅔ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon finely grated lemon zest
Instructions
Blueberry sauce:
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring frequently. When the mixture is translucent and thickened, stir in the blueberries and simmer for 3-5 minutes, until about half of the berries have burst but some are still whole.
- Off the heat, stir in the lemon zest and lemon juice. Allow to cool to room temperature, then transfer to a covered bowl and refrigerate until cold.
Graham cracker “crust”:
- Combine graham cracker crumbs and melted butter.
Cheesecake filling:
- Using a stand mixer with the whisk attachment, or a hand mixer, whip the heavy cream until stiff peaks form. Place in the refrigerator.
- Using a stand mixer with the paddle attachment, or a hand mixer, beat cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and combined. Scrape the sides and bottom of the bowl as needed. Fold in the whipped cream until the mixture is fully combined.
Assembly:
- Layer graham cracker crumbs, cheesecake filling, and blueberry sauce into individual serving dishes, jars, or glasses. Tip: place the cheesecake filling in a piping bag to easily add it into your glasses (no need for a piping tip). You can layer it however you'd like. Chill for at least four hours.
Notes
- This recipe does require chill time, so plan ahead. I assemble these parfaits in the morning and serve them in the afternoon/evening.
- Get a head start and make your fruit filling up to two days in advance.
- Take a shortcut and use store bought pie filling for the fruit layer.
- Assemble these parfaits in disposable plastic cups for easy clean up.
- Stretch this recipe by serving it in small cups/glasses or dessert shooters.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
teri tatu says
This recipe looks delicious and would be great for a dinner party. I really liked the individual serving glasses!
Rose says
I’ve made the blueberry sauce and it is delicious.
Nita says
Would arrowroot work for Leah as she is allergic to cornstarch? If so it can help diabetic by replacing sugar with erythritol and thickening with the arrowroot.
It looks so lovely.
Celebrating Sweets says
Arrowroot should work. I am not familiar with erythritol, so I can’t speak to that. Enjoy!