This easy No-Bake Cheesecake Parfait is made with your favorite store bought or homemade cake, pound cake or even quick loaf. Layered with a creamy cheesecake filling and fresh Summer berries. The perfect way to celebrate Canada Day or the 4th of July.
Who doesn't love a quick and easy and of course delicious dessert?! Nothing better than a Parfait, especially when it is filled with all your favorite ingredients. The perfect way to celebrate, share and show off the ripe juicy Summer berries.
Recipe Ingredients
- 4 slices of cake - your favorite vanilla cake, pound cake or even quick bread
- Limoncello or Pineapple juice - or combine sliced strawberries and a couple of tablespoons of sugar and use the juice
- Cream Cheese - whole fat
- Cream - whole, heavy or whipping cream, with at least 30% fat
- Powdered sugar - also known as icing or confectioners sugar
- Vanilla
- Milk - 2% or whole milk
- Gelatin - powdered or 4 leaves
- Berries - strawberries, raspberries and blueberries
How to use gelatin leaves
Fill a medium bowl with water add the gelatin leaves and soak until they soften (10-15 minutes). In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted.
How to make a Cheesecake Parfait
Cut the slices of cake into small/medium cubes.
Slice the strawberries and place in a medium bowl stir in 2 tablespoons of sugar. Let sit 20-30 minutes.
Making the Cheesecake filling
Beat together the cream cheese, sugar and vanilla until creamy, set aside. In a large bowl beat the cold cream until stiff peaks appear, set aside.
In a small pot add the milk and sprinkle the gelatin on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Fold the gelatin into the cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
Putting it together
In the 4 medium glasses place a tablespoon of filling, top with 3-4 cubes of cake drizzle with either limoncello, pineapple juice or even the juice from the strawberries. Top with blueberries or raspberries and or strawberries, continue for 2 more layers.
Refrigerate 4-5 hours or overnight before serving.
Do I need to use gelatine?
If you are making a cheesecake parfait then you can leave out the gelatine, it will make a creamier filling. I like a firmer filling so I use it. If you are making a single pie then gelatin is required, because you are making slices and you want the filling to hold up and not spill all over the plate.
What is a Parfait
Parfait, where does it come from and what does it mean? The French were the first to make a Parfait, which means Perfect in English. The French Parfait is more like ice cream, made with cream, sugar, and eggs.
It was thanks to the Americans who decided to change it up a bit by layering ice cream, fruit, cookies, yogurt, and even granola in tall glasses.
So basically what it comes down to is, when making your own homemade Parfait anything goes. Add your favourite ice cream, yogurt, crushed cookies, or cake, fruit or chocolate and start layering.
How to store the Parfait
Store the parfait covered in the refrigerator. They will keep for 3-4 days in the fridge.
With holiday time just around the corner, these easy no-bake cheesecake parfait would be the perfect choice. Enjoy!
More No-Bake recipes
Easy Patriotic Cheesecake Parfait Recipe
Ingredients
- 4 slices cake (vanilla cake, pound cake, quick loaf - the slices should be quite thick)
CHEESECAKE FILLNG
- 4 ounces cream cheese (full fat - remove from the fridge 60 minutes before using)
- ½ cup cream (whole, whipping or heavy cream at least 30% fat)
- ¼ cup + 2 tablespoons powdered/icing sugar
- ½ teaspoon vanilla
- 1 tablespoon milk (whole or 2%)*
- ½ tablespoon gelatin*
*If you are making a cheesecake parfait then you can leave out the gelatine, it will make a creamier filling. I like a firmer filling so I use it.
EXTRAS
- 1-2 cups fresh berries (strawberries, blueberries and or raspberries)
- ¼-⅓ cup Limoncello, pineapple or strawberry juice
Instructions
- Cut the slices of cake into small/medium cubes.
- To make strawberry juice, slice 1-2 cups strawberries and place in a medium bowl stir in 2 tablespoons of sugar. Let sit 20-30 minutes.
FOR THE CHEESECAKE FILLING
- In a medium bowl beat together the cream cheese, sugar and vanilla until creamy, set aside. If not using gelatin then fold this mixture into the whipped cream.
- In a large bowl beat the cold cream until stiff peaks appear, set aside.
- If using the gelatin, in a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Fold the gelatine into the cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
PUTTING IT TOGETHER
- In 4 medium glasses place a tablespoon of filling, top with 3-4 cubes of cake drizzle with either limoncello, pineapple juice or the juice from the strawberries. Top with blueberries or raspberries and or strawberries, continue for 2 more layers.
- Refrigerate 4-5 hours or overnight, top with fresh fruit before serving. Enjoy!
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