No-Bake Strawberry Cheesecake Parfaits Recipe
These No-Bake Strawberry Cheesecake Parfaits are a creamy, delicious dessert that combines a buttery graham cracker crust with a smooth strawberry-infused cheesecake filling. Perfectly layered in jars, this recipe offers a refreshing twist with freeze-dried strawberries for added flavor and texture. They require no baking and only need chilling time, making them an easy yet elegant treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Crust
- 9 graham cracker sheets (one full sleeve for most brands)
- ¼ cup salted butter
Cheesecake Filling
- 0.25 oz unflavored gelatin (1 packet)
- ¼ cup water
- 8 oz low-fat cream cheese (not fat-free)
- 1 cup plain Skyr or plain Greek yogurt (0% fat or low-fat)
- 1 cup 2% Good Culture whipped cottage cheese
- 1 cup freeze-dried strawberries (optional for flavor)
- ¼ cup Splenda sugar blend
- 1 tsp lemon zest
- 2 tsp vanilla extract
Topping
- 2 cups fresh strawberries, chopped
- Optional: honey or maple syrup for drizzling
- Optional: whipped cream for serving
Instructions
- Prepare the crust: Place the graham cracker sheets into a food processor and blitz until finely ground. Drizzle in the butter and pulse until combined. The texture should resemble wet sand. Divide this mixture evenly between the jars or dessert dishes and press down firmly using a tart tamper or the back of a spoon to compact the crust. Refrigerate the jars to chill the crust while preparing the filling.
- Make strawberry powder: Add the freeze-dried strawberries into a high-powered blender, such as a bullet blender, and blend until they become a fine powder. Set aside.
- Bloom the gelatin: Sprinkle the gelatin over ¼ cup of water and let it sit for 5 minutes to bloom. Then warm the mixture for 15-20 seconds in the microwave until fully dissolved. Stir well and set aside.
- Prepare the cheesecake filling: In a large bowl, combine the cream cheese, Skyr or Greek yogurt, whipped cottage cheese, freeze-dried strawberry powder, Splenda sugar blend, lemon zest, and vanilla extract. Using a whisk attachment or hand mixer, beat the mixture until smooth and creamy. Slowly pour in the dissolved gelatin while continuing to beat at a low speed until fully incorporated.
- Assemble the parfaits: Spoon the cheesecake filling evenly over the chilled graham cracker crust in each jar. Cover the jars and refrigerate for at least 6 hours, preferably overnight, until the filling is firm and set.
- Add toppings before serving: Just before serving, top each parfait with the chopped fresh strawberries. Optionally, drizzle with a little honey or maple syrup, and add a dollop of whipped cream if desired for extra indulgence.
Notes
- If you prefer a different sweetener, you can substitute Splenda with another sugar blend or sweetener of choice; adjust according to taste.
- Freeze-dried strawberries can be omitted if a plain cheesecake filling is preferred.
- Use low-fat cream cheese and dairy products as specified for a lighter dessert.
- The parfaits are best chilled overnight to fully set and develop flavor.
- Use jars or dessert dishes that allow some extra space for toppings.
