Let Me Tell You About These Parfaits
Okay, so the first time I made these Red-White-&-Blue No-Bake Cheesecake Parfaits, I was actually trying to impress my nephew, who—if I’m honest—has more opinions about dessert than anyone his age has a right to. It was July, sweltering, and there was no way I was turning on that oven. (My kitchen gets so warm, I swear the cat actually leaves.) Anyway, these little beauties saved the day. Plus, they’re fun to assemble—especially if you’ve got kids or, you know, the occasional nosy neighbor who likes to watch through the window. And on second thought, they just look festive. I mean, red, white, and blue? Patriotic and delicious—double win!
Why You’ll Love This (Or: Why My Family Demands Them)
I make these parfaits when there’s a family picnic, or when I forget about the office potluck until a few hours beforehand. My family goes wild for these because they’re creamy and sweet, but not heavy. Plus, you don’t need to wait for anything to cool—no-bake means instant(ish) gratification. I used to try making elaborate flag cakes, but honestly, this is so much faster and tastes just as good. Also, if you’re like me and forget to soften the cream cheese, it’s not the end of the world—it’ll still mix up fine. (And if you sneak a few berries while layering—hey, no one’s watching.)
Ingredients (Plus My Favorite Little Swaps)
- 1 1/2 cups graham cracker crumbs (I’ve used digestive biscuits in a pinch, works just as well!)
- 1/4 cup melted butter (my grandma swore by salted, but unsalted is fine—nobody’s chasing you with a salt shaker)
- 8 oz cream cheese, softened (full fat, or the lighter stuff if you want to feel virtuous)
- 1/3 cup powdered sugar (sometimes I use a little less, depends how sweet your berries are)
- 1 tsp vanilla extract (I’m not picky; imitation or real, whatever’s in the cupboard)
- 1 1/2 cups heavy cream, whipped (if you’re in a rush, store-bought whipped topping kind of works—don’t tell any purists I said that)
- 1 1/2 cups strawberries, chopped (raspberries work too if strawberries are looking sad at the shop)
- 1 cup blueberries
- (Optional) White chocolate shavings or extra berries for topping
How to Make Them—Or, My Not-So-Exact Science
- First up, mix those graham cracker crumbs with melted butter in a bowl. If it looks like wet sand, you’re golden. Sometimes I use my hands, just because.
- Grab your parfait glasses (or, honestly, small jars or even short tumblers—tried ‘em all). Spoon a layer of crumb mixture on the bottom. I don’t pack it down too much—some people like it firmer, but I like a little crumble.
- In a mixing bowl, beat the softened cream cheese (I usually forget to soften it, but it works anyway, just takes a bit more elbow grease) with powdered sugar and vanilla until it’s smooth-ish. If there’s a lump or two, the world keeps turning.
- Fold in the whipped cream gently. This is where I usually get impatient and just sort of stir it, but folding does make it fluffier if you’ve got the patience.
- Now, layer up: spoon some cheesecake mixture over the crumbs, then add a handful of chopped strawberries, another dollop of cheesecake mix, and a layer of blueberries. Repeat if you have taller glasses or just want more layers (why not?).
- Top with extra berries or a sprinkle of white chocolate—my niece goes wild for the white chocolate.
- Chill in the fridge for at least an hour. Or don’t, if everyone’s hovering in the kitchen saying, “Are they ready yet?” (But actually, chilling does help the flavors mingle.)
Some Notes from the Trenches
- If the cream cheese mixture looks a bit weird when you start mixing—don’t panic. It comes together, promise.
- Store-bought whipped topping is okay in a hurry, but real whipped cream tastes best (I’ve learned this the hard way).
- If you don’t have parfait glasses, clean jam jars are surprisingly cute. Or just use mugs. Who’s judging?
- Sometimes I assemble these the night before—I think they taste better the next day, but that’s just me.
Variations I’ve Messed With
- I’ve swapped in blackberries and raspberries instead of strawberries and blueberries—still tasty.
- Once I tried using lemon zest in the cheesecake layer, but it kind of overpowered everything. Maybe a little zest is fine, but don’t go wild.
- Chocolate cookie crumbs work for the base if you want a twist; Oreo crumbs are great but can be a bit rich (I mean, if that’s a problem?).
If You Don’t Have All the Gadgets
Don’t have an electric mixer? Honestly, just use a wooden spoon and a bit of elbow grease. I’ve even used a fork in a pinch—takes longer, but it works out. For the whipped cream, a whisk and some patience is all you need (or buy it ready-made, I won’t tell).
How to Store (If They Last That Long)
Pop them in the fridge with plastic wrap over the top; they’ll keep for a good 2 days. Though honestly, in my house it never lasts more than a day—someone always nicks one during a midnight snack run. If you’re making them ahead, wait to add any toppings until just before serving, keeps everything looking fresh.
How I Like to Serve These
I usually serve these right out of the fridge with extra berries on the side. Sometimes for July 4th, we pop a little mini flag in each one (not edible, but very festive). My cousin swears by drizzling a bit of raspberry sauce on top, but I’m a purist—just berries for me. Oh, and a cup of coffee on the side? Chef’s kiss.
What I’ve Learned (Pro Tips from a Slightly Distracted Cook)
- I once tried to rush the whipping cream—ended up with a sort of sweet soup. Don’t do that. It’s worth waiting for those soft peaks.
- Don’t overfill the glasses in one go; it gets messy (ask me how I know).
- If you forget to chill the cream cheese, just cut it up small so it softens faster—learned this after years of impatience.
FAQ—Real Questions, Real Answers
- Can I make these ahead of time?
- Sure thing! I actually think they taste better after a night in the fridge, but they’re fine after an hour, too.
- Can I make these gluten-free?
- Absolutely. Use gluten-free graham crackers or cookies for the base. I’ve done it a few times—nobody could tell. If you want a handy list, Celiac.com has some good options.
- What if I don’t have heavy cream?
- You can use store-bought whipped topping. Or, try blending cottage cheese till smooth with a splash of milk—surprisingly works in a pinch, though it’s not quite the same.
- Can I double the recipe?
- Yep, I’ve done it for a big family BBQ. Just use a big bowl for mixing—and maybe ask for a little help with all the berry chopping!
- How do you keep the berries from getting soggy?
- I pat them dry really well after washing; also, don’t assemble too far ahead if you want crisp berries. (But nobody’s ever complained when they got a little juicy, honestly.)
- Where do you get cute parfait glasses?
- I found mine at a thrift store. You can check Crate & Barrel for fancy ones, but honestly, any clear glass works—mason jars, stemless wine glasses, even those little plastic cups from the party store.
Side note—my neighbor once suggested sprinkling granola on top for crunch. It’s not really traditional, but you know what? It’s actually kind of good. Try it if you’re feeling wild. And if you want more easy summer desserts, Sally’s Baking Addiction has some winners.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 1 cup fresh blueberries
Instructions
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1In a small bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
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2In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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3In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
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4To assemble, layer graham cracker mixture, cheesecake filling, strawberries, and blueberries in parfait glasses. Repeat layers as desired.
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5Chill parfaits in the refrigerator for at least 1 hour before serving. Garnish with additional berries if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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