Easy Patriotic Cheesecake Parfait Recipe
This easy No-Bake Cheesecake Parfait is made with your favorite homemade cake, pound cake or quick loaf, a creamy cheesecake filling and fresh berries.
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!
Notes
Store the parfait covered in the refrigerator. They will keep for 3-4 days in the fridge.
Nutrition
Calories: 351kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 93mgSodium: 288mgPotassium: 142mgFiber: 1gSugar: 25gVitamin A: 889IUVitamin C: 3mgCalcium: 78mgIron: 1mg
Tried this recipe?Let us know how it was!