Description
Individual no-bake cheesecake parfaits with graham cracker crust and sweet berry topping. Easy and perfect for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 16 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest (optional, but recommended!)
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
- ¼ cup granulated sugar (adjust to taste depending on the sweetness of the berries)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (if using frozen berries)
- Whipped cream
- Fresh mint leaves
- Chocolate shavings
- Extra berries
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until the crumbs are evenly moistened.
- Divide the graham cracker mixture evenly among your serving glasses or parfait cups (6-8 small glasses).
- Press the crumbs firmly into the bottom of each glass to create a compact crust. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese and continue to beat until well combined and the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, vanilla extract, and lemon zest (if using). Mix until just combined.
- Prepare the Berry Topping: If using fresh berries, rinse and pat dry. If using frozen berries, no need to thaw.
- In a medium saucepan, combine the berries, granulated sugar, and lemon juice. If using frozen berries, add the cornstarch.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and continue to simmer for about 5-10 minutes, or until the berries have softened and the sauce has thickened slightly.
- Remove from heat and let the berry topping cool slightly.
- Assemble the Parfaits: Spoon the cheesecake filling evenly over the graham cracker crusts in each glass.
- Spoon the cooled berry topping over the cheesecake filling in each glass.
- Cover the parfaits with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheesecake filling to set.
- Serve and Garnish: Before serving, garnish with whipped cream, fresh mint leaves, chocolate shavings, or extra berries, if desired. Serve immediately and enjoy!
Notes
- Crust Variations: Use other cookies like Oreo (remove filling) or shortbread. Add cinnamon or nutmeg to the graham cracker crust.
- Filling Variations: Add 2-3 tablespoons of cocoa powder for chocolate cheesecake or ¼ cup of peanut butter for peanut butter cheesecake. Use almond or coconut extract for different flavors.
- Berry Variations: Use any combination of berries or other fruits like peaches, mangoes, or cherries. Adjust sugar as needed.
- Layering: Add whipped cream or chopped nuts between layers.
- Individual vs. Large Parfait: Adapt to make one large parfait in a trifle bowl.
- Make Ahead: Store in the refrigerator for up to 3 days, covered tightly.
- Freezing: Freeze cheesecake filling separately for up to 2 months. Thaw in the refrigerator overnight.
- Lemon Zest: Adds a bright flavor. Don’t skip it!
- Room Temperature Cream Cheese: Essential for a smooth filling.
- Don’t Overmix: Overmixing can cause cracking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes