Description
Fresh seasonal cherries make the perfect topping to these no-bake cherry cheesecake parfaits. An easy 4-ingredient filling thats light, fluffy and a balance between mousse and cheesecake.
Ingredients
Scale
For the cherries
- 3 cups sweet cherries, pitted
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons (28 g) melted unsalted butter
- 1/4 teaspoon salt
For the filling
- 8 oz (225 g) cream cheese, at room temperature
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (245 g) heavy cream
Instructions
- In a medium sauce pan, combine cherries, sugar, lemon juice and cornstarch over medium heat. Using a fork, gently mash cherries. Allow mixture to come to a boil and reduce heat to medium-low. Cook cherries, stirring occasionally, for 20 minutes until cherries have softened and the juices have slightly thickened. Allow to cool to room temperature before assembling parfaits.
- Meanwhile, in a small bowl, combine graham cracker crumbs, melted butter and salt. Divide mixture evenly between 6 glasses and set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the cream cheese and powdered sugar on medium speed until completely smooth and creamy. Mix in the vanilla until incorporated.
- In a medium bowl, whisk heavy cream until medium peaks form. Gently fold in half of the whipped cream into the cream cheese mixture, then fold in the other half.
- Evenly distribute no-bake cheesecake filling on top of graham cracker layers. Top with cooled cherries. Serve immediately.
- Prep Time: 25 min
- Cook Time: 20 minutes
- Category: Dessert in a Cup