No-Bake Parfait (Printable Version)
Layers of creamy cheesecake, cherry goodness, and cookie crumbs come together for an easy no-bake delight.
# What You'll Need:
→ Crust
01 -
7 tablespoons melted butter
02 -
3 tablespoons sugar
03 -
1 and a half cups graham cracker crumbs, crushed up fine
→ Filling
04 -
1 package (8 oz) of cream cheese, let it soften first
05 -
1 can (14 oz) sweetened condensed milk
06 -
1 teaspoon vanilla extract
07 -
1/3 cup lemon juice (freshly squeezed)
→ Topping
08 -
1 can (21 oz) cherry pie filling
# Step-by-Step Guide:
01 -
You can pop them in the fridge for up to a day, or pass them out right away.
02 -
Spoon more graham cracker mix over the cherries. Then share out the last bit of the cheesecake filling. Top every cup with more cherries and some extra graham crackers if you want.
03 -
Line up 6 plastic cups, 9 ounces each, on your counter or a cookie sheet. Drop about 2 tablespoons crust into each and press it down. Next, add 3 tablespoons cheesecake mix, smooth it out. Use half your cherry pie filling to cover the filling in all the cups. Save the rest for later.
04 -
With a medium bowl, beat the cream cheese till it’s all smooth using a mixer set to medium. Pour in the condensed milk and keep mixing till it’s all together. Last, add that lemon juice and vanilla, stirring them in.
05 -
Grab a small bowl and toss in the graham cracker crumbs, your sugar, and those melted butter tablespoons. Mix everything and set it aside for now.
# Additional Notes:
01 -
You can swap the cherry topping for blueberry, peach, or even a tangy lemon pie filling.
02 -
Whipped cream on top makes it extra tasty.
03 -
Keep covered in the fridge up to 3 days and they'll stay good.