No-Bake Cherry Cheesecake Parfaits

TOTAL TIME3HOURS HRS 10MINUTES MINS

No-Bake Cherry Cheesecake Parfaits are a cheesecake dessert with a graham cracker crust and cherry pie topping, all served in a cup!

PrintRateComment

Ingredients

Crust

▢2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed▢1 tablespoon granulated sugar▢½ cup (1 stick / 113 g) unsalted butter, melted

Cheesecake Filling

▢2 packages (8 ounces each) cream cheese, room temperature▢¾ cup (150 g)granulated sugar▢1 tablespoon fresh lemon juice▢1 teaspoon vanilla extract▢⅛ teaspoon kosher salt▢1½ cups (357 g) heavy cream, room temperature▢12 ounce can cherry pie filling

Instructions

Crust

In a medium bowl, whisk together graham cracker crumbs and sugar.

Pour melted butter into the graham cracker mixture and mix together with a fork until all of the ingredients are fully incorporated.

Evenly divide the graham cracker mixture evenly between your parfait cups. (Approximately ¼ cup each.) Using your hand or a spoon, press the mixture firmly into the base of each cup.

Chill the crusts while you prepare the cheesecake filling.

Cheesecake Filling

In the bowl of a stand mixture fitted with a paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Beat on medium speed until soft and smooth, scraping the sides of the bowl as needed.

Switch to the whisk attachment. Pour in heavy cream, and whisk on low speed to combine. Once combined, increase the speed to high, and continue to whisk for about 3 minutes, or until stiff peaks are formed.

Top each graham cracker crust with a layer of the cheesecake filling. (Approximately ½ cup each).

Refrigerate for 2-3 hours, or until cheesecake filling is set. (You can also top the parfaits with cherry topping now, however it may bleed slightly into the cheesecake filling.)

Topping

After the cheesecake parfaits have chilled, top each with cherry pie filling. (Approximately ¼ cup each.)