Easy No-Bake Cherry Cheesecake Parfaits combine two of my favorite desserts – cheesecake and fresh cherries. Plus, these parfaits are easy to make with a no-bake cheesecake filling on an easy cookie crust. A bright cherry compote is layered on top for a beautiful summer dessert!
Easy Cheesecake Filling
Let’s start with how easy these No-Bake Cherry Cheesecake Parfaits are.
First, there is no need to turn on the oven. While most traditional cheesecakes are baked and can be quite temperamental to make sure they don’t crack, we don’t need to worry about that with this recipe.
Only A Few Ingredients
- Cream cheese – Full-fat cream cheese is best for creamy filling. And, make sure it is at room temperature to make sure it whips free of lumps.
- Maple syrup – Or any sweetener of your choice. I like maple syrup for the flavor and it helps to make the filling smooth.
- Lemon juice – I believe the appeal of cheesecake is the slightly tangy flavor. So we add a little lemon juice to accomplish this.
- Whipped cream – This is needed in the no-bake filling to make it light and fluffy. And it lightens the entire flavor of the cream cheese filling.
- Vanilla extract – Lastly a little vanilla to drive home the cheesecake flavor.
No-Bake Cherry Cheesecake Parfaits
Because I think desserts are so appealing in parfait glasses, we are going with more of a deconstructed cheesecake for this recipe.
- Cheesecake filling – The beauty of this particular recipe is we are starting with a base flavor. Flavor it any way you like for future recipes.
- Cookie crust – I am a fan of Vanilla Wafers, but graham crackers would also be great.
- Fruit topping – Cherry for this recipe, but there are many options for fruit substitutions. Strawberry, Blueberry, Peaches, Raspberries, Pineapple … you get the picture.
- Whipped cream – Every slice of cheesecake needs a dollop of whipped cream.
Cherry Compote
Since it is summer, cherries seem to be the most obvious fruit topping option. Not to mention they are also the quintessential cheesecake topping. However, this is not your average cherry filling from a can. It’s much better. Again, my opinion.
We are making an extremely easy cherry compote. Essentially cook the cherries a bit so they release their juices and become syrupy. And to match the flavor combo in the cheesecake filling, we add a touch of maple syrup.
Helpful Tips
- Make the cherry compote first – Even the night before works. It takes the longest to prepare and you may want to refrigerate it to thicken more.
- Bring the cream cheese to room temperature – I said it before, but it is worth repeating. We want the cheesecake filling to be smooth and room temp cream cheese gets us there.
- Use maple syrup for a rich buttery flavor – I love the buttery taste of maple syrup. But, if you have another sweetener preference, swap it 1:1. You can add more or less to adjust for your sweetness preference.
- Give the parfaits time to chill – They don’t need too long in the refrigerator, but it is nice to have a no-bake cheesecake filling that has had time to set up a bit.
- Get creative with the fruit topping – First, try the cherry. Then next time, follow the steps for the compote to try another fruit.
More No-Bake Small Batch Dessert Recipes
No-Bake Cherry Cheesecake Parfaits
Equipment
- 2 – Serving Glasses
Ingredients
Cookie Crust
- 3/4 cup Vanilla Wafers, crushed
- 1 and 1/2 tablespoons unsalted butter, melted
No-Bake Cheesecake Filling
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, room temperature
- 2 tablespoons pure maple syrup (or any sweetener of choice; sweeten to taste)
- 1/2 teaspoon lemon juice
Cherry Compote
- 1 and 1/2 cups fresh cherries, pitted and halved
- 1 tablespoon pure maple syrup (or any sweetener of choice; sweeten to taste)
- 1 teaspoon lemon juice
Instructions
Cookie Crust
- Crush the Vanilla Wafers in a food processor. Or you can put them in a Ziploc bag and crush them with a rolling pin. Transfer the cookies crumbs to a small bowl and stir in the melted butter.
- Press the cookie mixture into the bottom of your serving glasses.
No-Bake Cheesecake Filling
- In a small mixing bowl, use a hand-held mixer and beat the heavy whipping cream and vanilla extract to stiff peaks. Set aside.
- In another small bowl, add the cream cheese, maple syrup, and lemon juice. Use a hand-held mixer and mix until smooth and creamy. Add 1/3 of the whipped cream to the cream cheese filling and carefully fold to combine. Fold in the remaining whipped cream until the filling is smooth and creamy.
- Spoon equal amounts of the cream cheese filling on top of the cookie crust in the serving glasses. Cover and refrigerate for at least 2 hours to give the cheesecake filling time to set.
Cherry Compote
- The Cherry Compote can also be made the night before.
- In a small saucepan, add the cherries, maple syrup, and lemon juice. Cook over medium-low heat until the cherries start to break up and release their juices. At least 20 minutes. Transfer the cherry compote to a small bowl and refrigerate until ready to assemble.
- When ready to serve – Spoon equal amounts of the cherry compote on top of the cheesecake filling in the serving glasses. Top with more whipped cream (optional), and Enjoy!
RECIPE NOTES
- Serving Size – The ingredients can be adjusted to accommodate any serving size/portion you prefer.
- Cookies – You can substitute any cookie you like for the cookie crust.
- Sweetener – Other sweeteners can be substituted for the maple syrup. And you can adjust the level of sweetness to your taste.
- Cherries – I recommend fresh cherries, but frozen cherries will work too. You may have more liquid with frozen cherries.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!