No-bake strawberry cheesecake parfaits
Layers of buttery graham crumbs, a fluffy whipped cream cheese filling and juicy macerated strawberries. All the cheesecake flavor, none of the baking.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 700 kcal
Ingredients
Method
Toss the diced strawberries with the sugar and lemon juice in a small bowl and set aside. They'll turn glossy and juicy while you make the rest.
Crush the graham crackers to fine crumbs in a zip-top bag with a rolling pin, then stir with the melted butter until it looks like wet sand.
If the cream cheese is cold, microwave it for 10 to 15 seconds to soften. Beat it with the powdered sugar and vanilla using a hand mixer until smooth.
Pour in the cold cream and beat on medium-high until the mixture is thick, fluffy and holds soft peaks.
Layer two glasses: a spoonful of crumbs, a layer of cream cheese whip, then strawberries and their juice. Repeat, finishing with whip, a pinch of crumbs and a whole strawberry on top.
Tips
- Eat them right away for crisp crumbs, or cover and refrigerate for up to a day for a softer, more cheesecake-like texture.
- Swap the strawberries for raspberries, or use a mix of berries.
- Graham crackers aren't gluten-free; use gluten-free graham-style crackers if you need to.
