Dessert: United States – No-Bake Strawberry Cheesecake Parfaits

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (360 ml) graham cracker crumbs (about 12 sheets)
5 tbsp (75 ml) unsalted butter, melted
2 tbsp (30 ml) granulated sugar (for crust)
1 lb (450 g) fresh strawberries, hulled and diced, plus extra for garnish
2 tbsp (30 ml) granulated sugar (for berries)
1 tbsp (15 ml) fresh lemon juice
16 oz (450 g) cream cheese, softened
1 / 2 cup (60 g) powdered sugar
1 1 / 2 tsp (7 ml) vanilla extract
1 tsp (5 ml) lemon zest (optional)
Pinch of fine salt
1 cup (240 ml) cold heavy whipping cream

Show original ingredient measurements

1 1 / 2 cups graham cracker crumbs (about 12 sheets)
5 tbsp (75 ml) unsalted butter, melted
2 tbsp (30 ml) granulated sugar (for crust)
1 lb (450 g) fresh strawberries, hulled and diced, plus extra for garnish
2 tbsp (30 ml) granulated sugar (for berries)
1 tbsp (15 ml) fresh lemon juice
16 oz / 450 g cream cheese, softened
1 / 2 cup (60 g) powdered sugar
1 1 / 2 tsp (7 ml) vanilla extract
1 tsp lemon zest (optional)
Pinch of fine salt
1 cup (240 ml) cold heavy whipping cream

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the crust layer: In a bowl, combine graham cracker crumbs, 2 tablespoons (30 ml) granulated sugar, and melted butter until evenly moistened. Spoon about 2 tablespoons (30 ml) into the bottom of 6–8 small glasses or jars and press lightly. Chill while you prep the filling.
Macerate the berries: Toss diced strawberries with 2 tablespoons (30 ml) granulated sugar and the lemon juice. Let sit 10–15 minutes until juicy.
Cheesecake filling: In a mixing bowl, beat cream cheese, powdered sugar, vanilla, lemon zest (if using), and a pinch of salt until smooth and fluffy, about 2 minutes.
Whip the cream: In a separate cold bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cream cheese mixture until no streaks remain.
Assemble: Spoon or pipe a layer of cheesecake filling over the chilled crumb base, add a layer of juicy strawberries, then repeat layers if your glasses are tall. Garnish with extra berries and a pinch of leftover crumbs, if desired.
Chill for at least 1 hour (or up to 24 hours) to set. Serve cold.

Make the crust layer: In a bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until evenly moistened. Spoon about 2 tablespoons into the bottom of 6–8 small glasses or jars and press lightly. Chill while you prep the filling.
Macerate the berries: Toss diced strawberries with 2 tablespoons granulated sugar and the lemon juice. Let sit 10–15 minutes until juicy.
Cheesecake filling: In a mixing bowl, beat cream cheese, powdered sugar, vanilla, lemon zest (if using), and a pinch of salt until smooth and fluffy, about 2 minutes.
Whip the cream: In a separate cold bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cream cheese mixture until no streaks remain.
Assemble: Spoon or pipe a layer of cheesecake filling over the chilled crumb base, add a layer of juicy strawberries, then repeat layers if your glasses are tall. Garnish with extra berries and a pinch of leftover crumbs, if desired.
Chill for at least 1 hour (or up to 24 hours) to set. Serve cold.