No-Bake Cheesecake Parfait
A quick, forgiving dessert perfect for casual potlucks with layered graham cracker crumbs, creamy lemon cheesecake filling, and cherry pie topping.
Ingredients
Crust
- 1.5 cups finely crushed graham cracker crumbs About 10–12 full crackers
- 3 tablespoons granulated sugar
- 7 tablespoons butter, melted Unsalted preferred
Filling
- 1 package cream cheese, softened 8-ounce package
- 1 can sweetened condensed milk 14-ounce can
- 1/3 cup freshly squeezed lemon juice About 2 lemons
- 1 teaspoon alcohol-free vanilla extract
Topping
- 1 can cherry pie filling 21-ounce can
Instructions
Prepare the crust
- In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture holds together when pressed.
Make the filling
- In a medium bowl, beat the softened cream cheese on medium speed until smooth and lump-free.
- Gradually beat in the sweetened condensed milk until fully incorporated and silky.
- Stir in the freshly squeezed lemon juice and alcohol-free vanilla extract until the filling is uniform and slightly thickened.
Assemble the parfaits
- Arrange six 9-ounce cups on a baking sheet or countertop for stability.
- Press 2 tablespoons of the graham cracker mixture into the bottom of each cup.
- Spoon about 3 tablespoons of the cheesecake mixture over the crust in each cup, spreading gently.
- Spoon half of the cherry pie filling evenly across the cups. Reserve the other half for the second layer.
- Sprinkle about 2 tablespoons of the graham cracker crumbs evenly over the cherry layer.
- Divide the remaining cheesecake mixture between the cups and smooth into an even layer.
- Top with the reserved cherry pie filling, then finish with a light sprinkle of graham crumbs for texture.
Chill and Serve
- Serve immediately for a softer parfait, or cover and chill up to 24 hours to let layers set and flavors meld.
Notes
For a nutty crust, replace 1/2 cup graham crumbs with finely chopped toasted almonds or pecans. Use low-fat cream cheese for a lighter parfait, but texture will be less rich. Fresh fruit can replace canned pie filling for a fresher finish.