Uploaded July 2026 | Updated September 2026, 1 week ago
No Bake Cherry Cheesecake Parfait
No-Bake Cherry Cheesecake Parfait
Ingredients:
• 1 ½ cups finely crushed graham cracker crumbs
• 3 tablespoons granulated sugar
• 7 tablespoons butter melted
• 1 8 ounce package cream cheese, softened
• 1 - 14 ounce can sweetened condense milk
• ⅓ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 - 21 ounce can cherry pie filling
• In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
• In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in the sweetened condense milk until combined.
• Add the freshly squeezed lemon juice and vanilla extract and stir well.
• Set 6 plastic, 9 ounce punch cups on the counter or a cookie sheet. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
• Add 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.
• Next, evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half of the pie filling for another layer.
• Sprinkle 2 tablespoons of the graham crack crumb mixture over the cherry layer.
• Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.
• Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.
• Serve immediately or chill for up to 24 hours before serving.
No Bake Cherry Cheesecake Parfait
No-Bake Cherry Cheesecake Parfait
Ingredients:
• 1 ½ cups finely crushed graham cracker crumbs
• 3 tablespoons granulated sugar
• 7 tablespoons butter melted
• 1 8 ounce package cream cheese, softened
• 1 - 14 ounce can sweetened condense milk
• ⅓ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 - 21 ounce can cherry pie filling
• In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
• In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in the sweetened condense milk until combined.
• Add the freshly squeezed lemon juice and vanilla extract and stir well.
• Set 6 plastic, 9 ounce punch cups on the counter or a cookie sheet. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
• Add 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.
• Next, evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half of the pie filling for another layer.
• Sprinkle 2 tablespoons of the graham crack crumb mixture over the cherry layer.
• Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.
• Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.
• Serve immediately or chill for up to 24 hours before serving.
