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No-Bake Cheesecake Parfait

A delightful and easy-to-make dessert combining creamy cheesecake with a crunchy graham cracker crust and sweet cherry pie filling, perfect for any occasion.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups finely crushed graham cracker crumbs For a crunchy base.
  • 3 tablespoons granulated sugar To sweeten the crust.
  • 7 tablespoons butter (melted) To bind the crust.
For the cheesecake filling
  • 1 package cream cheese (8-ounce, softened) Base of the cheesecake.
  • 1 can sweetened condensed milk (14-ounce) Adds sweetness and creaminess.
  • 1/3 cup freshly squeezed lemon juice Adds tanginess to the filling.
  • 1 teaspoon vanilla extract Enhances flavor.
For the topping
  • 1 can cherry pie filling (21-ounce) Sweet topping for the parfait.

Method
 

Preparation
  1. In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
  2. In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
  3. Beat in the sweetened condensed milk until combined well.
  4. Add in the freshly squeezed lemon juice and vanilla extract; stir well.
Assembly
  1. Set 6 plastic, 9-ounce punch cups on the counter or a cookie sheet.
  2. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
  3. Add 3 tablespoons of the cheesecake mixture to each cup and spread it out evenly.
  4. Next, evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half for another layer.
  5. Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer.
  6. Divide the remaining cheesecake mixture between the 6 cups and spread it out evenly.
  7. Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.
Serving
  1. Serve immediately or chill for up to 24 hours before serving.

Notes

If you have leftovers, store parfaits in an airtight container in the refrigerator for 3 to 4 days. For freezing, the cheesecake mixture can be stored for 1 to 2 months, thaw in the refrigerator and re-layer before serving.