Easy No Bake Berry Cheesecake Parfait
Summer is all about no bake desserts and this Berry Cheesecake Parfait has it all. A Fresh Summer Berry sauce and a no bake cheesecake filling.
Servings: 4 servings
Calories: 644kcal
Ingredients
- ½ 9 inch cake (store bought or homemade, pound or sponge type cake)
BERRY SAUCE
- 2 cups Berries (eg. strawberries, blueberries, blackberries or raspberries or a mixture, your choice)
- 1-2 tablespoons powdered sugar
CHEESECAKE FILLING
- 1 cup cream whole, heavy or whipping cream at least 30% fat content
- 8 ounces cream cheese (whole fat) (room temperature)
- ¾ cup powdered / icing sugar
- ¾ teaspoon vanilla
Instructions
- Cut the cake into bite size pieces. Set aside.
BERRY SAUCE
- In a blender add the berries and sugar and blend until smooth. Pass the mixture through a sieve and set aside.
CREAM CHEESE FILLING
- In a medium bowl beat the cream until stiff peaks appear.
- In a medium bowl beat until smooth the cream cheese, powdered sugar and vanilla. Gently fold the cream cheese mixture into the whipped cream until combined.
PUTTING IT TOGETHER
- Make 2 layers in each glass, starting with 3 or 4 pieces of cake, drizzle with some sauce and top with some cheesecake filling, repeat. Refrigerate for a couple of hours or even overnight. Top with fresh fruit before serving. Enjoy!
Notes
Mason jars work great as well as any 8 oz glass cup or parfait glasses.
These are best fresh! I would recommend eating them the day they are made or after they chill overnight. You can store the parfaits in the refrigerator up to 3 days assembled, though the cake will likely get soggy.
If stored separately, the cheesecake filling should last up to 2-3 days refrigerated and the berry sauce up to 5 days.
Nutrition
Calories: 644kcal | Carbohydrates: 60g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 182mg | Sodium: 406mg | Potassium: 201mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1730IU | Vitamin C: 2.3mg | Calcium: 127mg | Iron: 1.4mg