Easy No Bake Berry Cheesecake Parfait
User Reviews
5
Easy No Bake Berry Cheesecake Parfait
Description
This parfait is assembled by cutting cake into bite-size pieces, preparing a berry sauce from blended berries and sugar strained through a sieve, and making a cheesecake filling by folding whipped cream into sweetened cream cheese mixed with vanilla. The dessert is constructed in glasses with alternating layers of cake, berry sauce, and cheesecake filling, chilled for several hours or overnight to meld flavors.
The flavor profile combines the richness of the cream cheese and whipped cream filling with the natural tartness and sweetness of mixed berry sauce, contrasting with the soft sponge or pound cake base. The result is a textured dessert with creamy, fruity, and cakey layers.
Parfaits are served chilled, often topped with fresh fruit for added freshness. They can be presented in various clear glasses or jars. The recipe emphasizes freshness to avoid soggy cake, recommending consumption the day of preparation or within a short refrigerated timeframe to maintain texture.
Storage considerations include refrigerating assembled parfaits up to three days, with filling and berry sauce stored separately lasting several days longer. Mason jars or similar containers are suitable for serving and storing.
Ingredients
- ½ inch cake store bought or homemade, pound or sponge type
BERRY SAUCE
- 2 cups strawberry or a mixture, your choice
- 2 cups Blueberry
- 2 cups blackberry
- 2 cups raspberry
- 1-2 tablespoons powdered sugar
CHEESECAKE FILLING
- 1 cup heavy cream whole, whipping cream at least 30% fat content
- 8 ounces cream cheese whole fat, room temperature
- ¾ cup powdered sugar aka icing sugar
- ¾ teaspoon vanilla
Instructions
- Cut the cake into bite size pieces. Set aside.
BERRY SAUCE
- In a blender add the berries and sugar and blend until smooth. Pass the mixture through a sieve and set aside.
CREAM CHEESE FILLING
- In a medium bowl beat the cream until stiff peaks appear.
- In a medium bowl beat until smooth the cream cheese, powdered sugar and vanilla. Gently fold the cream cheese mixture into the whipped cream until combined.
PUTTING IT TOGETHER
- Make 2 layers in each glass, starting with 3 or 4 pieces of cake, drizzle with some sauce and top with some cheesecake filling, repeat. Refrigerate for a couple of hours or even overnight. Top with fresh fruit before serving. Enjoy!
Notes
- Use mason jars or 8 oz glass cups for individual parfait servings.
- Consume parfaits the day they are made or after chilling overnight to avoid soggy cake.
- Store assembled parfaits refrigerated up to 3 days, noting cake texture may soften.
- Keep cheesecake filling refrigerated separately up to 2-3 days and berry sauce up to 5 days for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 182mg | 61% |
| Sodium | 406mg | 17% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 127mg | 13% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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