I created a no-bake cheesecake parfait layered with graham cracker crumbs and cherry pie filling that works as a parfait for a crowd and hides a simple secret you’ll be curious about.

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I love this No Bake Cheesecake Parfait With Cherry Pie Filling because it looks fancy but takes almost no time. I layer cream cheese whipped until fluffy, then spoon bright cherry pie filling over the top.

People ask me, What Can I Make With Cheesecake Filling and this is the answer I give, the kind of dessert that disappears fast. It works great for No Bake Parfait Desserts, and honestly I mess it up sometimes, like overfilling my jars, but that only makes people laugh and reach for seconds.

Ingredients

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Graham cracker crumbs: Crunchy base mostly carbs with a little fiber, kinda sweet and toasty.
Unsalted butter: Rich fat almost no protein, makes crumbs stick and gives mellow buttery flavor.
Cream cheese: Creamy, high fat and some protein, gives tangy smoothness and sturdy body.
Powdered sugar: Pure sugar carbs only, no fiber, makes filling sweet and silky not grainy.
Heavy whipping cream: Whips up airy texture, adds richness, mostly fat low protein, it’s decadent.
Cherry pie filling: Sweet and tart cherries in syrup, adds bright sour notes and lots carbs.
Lemon juice (optional): Little acid punch, cuts sweetness and adds fresh tang, use sparingly.
Fresh cherries: Pretty garnish, bit of fiber and vitamins, tastes fresh and slightly sweet.
Mint leaves: Tiny herb boost, strong aroma, almost no calories but lifts every bite.

Ingredient Quantities

1 1/2 cups graham cracker crumbs about 10 sheets

4 tablespoons unsalted butter melted

2 tablespoons granulated sugar

8 ounces (1 package) cream cheese softened

1/2 cup powdered sugar sifted

1 teaspoon vanilla extract

1 tablespoon lemon juice optional

1 cup heavy whipping cream cold or 8 ounces whipped topping

1 (21 ounce) can cherry pie filling

Fresh cherries for garnish optional

Mint leaves for garnish optional

How to Make this

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1. Crush about 10 graham cracker sheets into 1 1/2 cups crumbs using a food processor or a zip bag and rolling pin, then stir in 4 tablespoons melted butter and 2 tablespoons granulated sugar until moistened; press into the bottom of your serving glasses or jars to make a base.

2. Pop the crusted glasses in the fridge for 10 minutes or the freezer for 5 to firm up while you make the filling.

3. In a bowl beat 8 ounces softened cream cheese until smooth, add 1/2 cup sifted powdered sugar, 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using, beat again until creamy and no lumps remain; if the cream cheese is stubbornly lumpy warm it 5-8 seconds in the microwave and stir.

4. Chill a mixing bowl and beaters for a few minutes then whip 1 cup cold heavy whipping cream to stiff peaks, this helps the filling be light and holds up better, or use 8 ounces whipped topping straight from the tub to save time.

5. Gently fold the whipped cream or whipped topping into the cream cheese mixture until uniform, dont overmix or you will deflate it.

6. Layer the parfaits: start with a spoonful of cheesecake filling over the crust, then a spoonful of cherry pie filling from the 21 ounce can, repeat until the glass is nearly full leaving a little room on top.

7. Smooth the top and add a final spoonful of cherry pie filling for a glossy finish, reserve a few cherries from the can or use fresh cherries for garnish.

8. Refrigerate the assembled parfaits at least 1 to 2 hours to set, overnight is even better for flavor melding.

9. Before serving sprinkle extra graham crumbs on top and add fresh cherries and mint leaves if you want, they make it look pretty but totally optional.

10. Tips: use room temp cream cheese for no lumps, cold bowl for whipping, and if you need single serve fast you can layer in mason jars and freeze for 20 minutes to speed chilling.

Equipment Needed

1. Food processor or heavy zip-top bag and rolling pin for crushing graham crackers
2. Large mixing bowl for the cream cheese base
3. Cold metal or glass bowl to chill for whipping the cream
4. Electric hand mixer or stand mixer with beaters, or a whisk if youre feeling strong
5. Rubber spatula for folding and scraping the sides
6. Measuring cups and spoons
7. Fine mesh sieve or small sifter for the powdered sugar
8. Can opener and a spoon or small ladle for the cherry pie filling
9. Mason jars or serving glasses and a long spoon for layering, plus a microwave or microwave-safe bowl to warm the cream cheese briefly if needed

FAQ

1 1/2 cups graham cracker crumbs about 10 sheets

4 tablespoons unsalted butter melted

2 tablespoons granulated sugar

8 ounces (1 package) cream cheese softened

1/2 cup powdered sugar sifted

1 teaspoon vanilla extract

1 tablespoon lemon juice optional

1 cup heavy whipping cream cold or 8 ounces whipped topping

1 (21 ounce) can cherry pie filling

Fresh cherries for garnish optional

Mint leaves for garnish optional

Can I use whipped topping instead of heavy cream? Yes. Use about 8 ounces thawed whipped topping and fold it in instead of whipping heavy cream. The texture will be a bit sweeter and lighter so you might want to cut the powdered sugar slightly.

How long do these need to chill? Chill at least 1 hour to set, but 2 to 4 hours is better for full flavor and firmer texture. They will keep in the fridge 24 to 48 hours.

Can I make these ahead for a party? Absolutely. Assemble up to 24 hours ahead. For best texture keep the crust separate and add it just before serving if you want maximum crunch.

What can I use instead of graham crackers? Vanilla wafers, digestive biscuits, crushed pretzels or gingersnaps all work. Adjust the sugar depending on how sweet the cookies are.

Is the lemon juice necessary in the filling? No its optional. It brightens the filling and balances sweetness, but you can skip it if you dont have any on hand.

Can I use fresh cherries instead of canned pie filling? Yes, use fresh cherries macerated with a little sugar and a splash of lemon. To get a thicker sauce simmer them with a teaspoon of cornstarch mixed in a little water until it thickens, then cool before layering.

No Bake Cheesecake Parfait With Cherry Pie Filling Recipe Substitutions and Variations

Graham cracker crumbs: swap for digestive biscuits (1:1, same crunch), shortbread cookies (1:1 but sweeter so cut back on added sugar), or crushed Oreos with the filling removed (1:1, richer/darker crust).
Unsalted butter, melted: use coconut oil, melted (same amount, chill to set and adds a faint coconut note), or neutral vegetable oil (same amount, crust will be a bit softer), or solid vegetable shortening (1:1 for a very firm crumb).
Cream cheese, softened: mascarpone (1:1, silkier and richer), Neufchatel (lower fat, nearly identical texture), or well-blended ricotta (1:1 but puree to avoid graininess); for vegan swap use silken tofu or vegan cream cheese.
Heavy whipping cream: chilled coconut cream (1:1, dairy free and whips when cold), store-bought whipped topping (use same volume), or aquafaba (chickpea brine) whipped to stiff peaks for a vegan option.

Pro Tips

1. Let the cream cheese really come to room temp so it creams smooth, if it wont soften nuke it in 5 to 8 second bursts and stir between each blast, dont melt it though or the filling gets runny.

2. Chill your mixing bowl and beaters, whip the cream cold to stiff peaks but stop while it still looks a bit glossy, overwhip and it gets grainy; if that happens fold in a tablespoon of cold cream to bring it back.

3. Pack the graham crumbs tight using the bottom of a measuring cup for an even, firm base, and if you like extra toasty flavor dry-toast the crumbs briefly in a skillet but watch them close cause they burn fast.

4. Assemble just before serving when you can, the crust will soften over time; if you must make ahead keep the cherry topping separate and add it right before you serve for best texture.

No Bake Cheesecake Parfait With Cherry Pie Filling Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created a no-bake cheesecake parfait layered with graham cracker crumbs and cherry pie filling that works as a parfait for a crowd and hides a simple secret you'll be curious about.

Servings

servings

Calories

419

kcal

Equipment: 1. Food processor or heavy zip-top bag and rolling pin for crushing graham crackers
2. Large mixing bowl for the cream cheese base
3. Cold metal or glass bowl to chill for whipping the cream
4. Electric hand mixer or stand mixer with beaters, or a whisk if youre feeling strong
5. Rubber spatula for folding and scraping the sides
6. Measuring cups and spoons
7. Fine mesh sieve or small sifter for the powdered sugar
8. Can opener and a spoon or small ladle for the cherry pie filling
9. Mason jars or serving glasses and a long spoon for layering, plus a microwave or microwave-safe bowl to warm the cream cheese briefly if needed

Ingredients

1 1/2 cups graham cracker crumbs about 10 sheets
4 tablespoons unsalted butter melted
2 tablespoons granulated sugar
8 ounces (1 package) cream cheese softened
1/2 cup powdered sugar sifted
1 teaspoon vanilla extract
1 tablespoon lemon juice optional
1 cup heavy whipping cream cold or 8 ounces whipped topping
1 (21 ounce) can cherry pie filling
Fresh cherries for garnish optional
Mint leaves for garnish optional

Directions

Crush about 10 graham cracker sheets into 1 1/2 cups crumbs using a food processor or a zip bag and rolling pin, then stir in 4 tablespoons melted butter and 2 tablespoons granulated sugar until moistened; press into the bottom of your serving glasses or jars to make a base.
Pop the crusted glasses in the fridge for 10 minutes or the freezer for 5 to firm up while you make the filling.
In a bowl beat 8 ounces softened cream cheese until smooth, add 1/2 cup sifted powdered sugar, 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using, beat again until creamy and no lumps remain; if the cream cheese is stubbornly lumpy warm it 5-8 seconds in the microwave and stir.
Chill a mixing bowl and beaters for a few minutes then whip 1 cup cold heavy whipping cream to stiff peaks, this helps the filling be light and holds up better, or use 8 ounces whipped topping straight from the tub to save time.
Gently fold the whipped cream or whipped topping into the cream cheese mixture until uniform, dont overmix or you will deflate it.
Layer the parfaits: start with a spoonful of cheesecake filling over the crust, then a spoonful of cherry pie filling from the 21 ounce can, repeat until the glass is nearly full leaving a little room on top.
Smooth the top and add a final spoonful of cherry pie filling for a glossy finish, reserve a few cherries from the can or use fresh cherries for garnish.
Refrigerate the assembled parfaits at least 1 to 2 hours to set, overnight is even better for flavor melding.
Before serving sprinkle extra graham crumbs on top and add fresh cherries and mint leaves if you want, they make it look pretty but totally optional.
Tips: use room temp cream cheese for no lumps, cold bowl for whipping, and if you need single serve fast you can layer in mason jars and freeze for 20 minutes to speed chilling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.