Strawberry Cheesecake Parfaits

Looking for an easy, no-bake summer dessert? These sublime Strawberry Cheesecake Parfaits celebrate the best of the berry season!

Strawberry Cheesecake Parfaits

My first clue that this recipe was a success was seeing that Bill had finished his off for breakfast. Well, it does have fruit and dairy. Practically like a strawberry yogurt<insert sarcastic tone>, right???!

Well, I must admit, they were very generous servings. So the leftover Strawberry Cheesecake Parfaits were ever so tempting when he opened the fridge at 5:00 AM. Who has willpower at that hour???

Luscious, sweet and fragrant strawberries are one of my favorite tastes of spring. We anxiously await the local berries to appear at our produce stand the first week of June…then the best of the best strawberry recipes are pulled from my files…strawberry pie dessert, no-bake strawberry cheesecake, strawberry shortcake, strawberry waffle cake and even my favorite spinach salad topped with sliced ripe berries. So when I spotted some gorgeous ripe berries at the market, I knew a strawberry dessert was in order.

Tips for Making These Easy and Scrumptious Strawberry Parfaits!

Making parfaits is painfully simple as there are no set rules, but I’ll offer some tips for making the most beautiful delicious parfaits possible.

• For my strawberry cheesecake parfaits, just rotate layers of the whipped filling, red currant jelly and sweetened chopped strawberries.
• Alternating colors makes for the best presentation. The light cheesecake filling makes a beautiful contrast with the vibrant berries.

• Aim for the middle of your individual serving dishes when you add the filling so the sides of the glasses stay clean.
• A damp paper towel is helpful in wiping any splatters from the inside of your container, but (at least in my family) when a dessert is so incredibly decadent and delicious, a more rustic presentation is just fine!

• I made two large parfaits, but this recipe could easily serve 4.  It all depends on the size of your serving containers.
• These are best eaten on the day or day after they’re made. Berries tend to deteriorate quickly after they’re sliced

The warm weather is creeping in (well, maybe not in Indiana) and our first day of Spring, March 20th, is right around the corner! Let’s dive into some delicious springtime recipes! 

More Spring Dishes You’ll Love:

• Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
• Strawberry Sorbet by Magnolia Days
• Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
• Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
• Mini Fruit Tarts by Big Bear’s Wife
• Faux Fried Ice Cream by Neighborfood
• Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

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Strawberry Cheesecake Parfaits

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Looking for an easy, no-bake summer dessert? These sublime Strawberry Cheesecake Parfaits celebrate the best of the berry season!

• Author: Liz Berg

Ingredients

• 4 ounces cream cheese (at room temperature)
• 1/2 cup sugar
• Juice of half a lemon
• 1 cup heavy cream (whipped)
• Approximately 1/3 cup red currant jelly
• 8–12 ounces fresh strawberries (chopped and sweetened to taste with sugar (I used 2 tablespoons))
• 2–4 whole strawberries for garnish

Instructions

1. Mix cream cheese, 1/2 cup sugar and lemon juice, till creamy. Mix in the well whipped cream. Set aside.
2. Gently melt the jelly in the microwave and pass through a sieve if needed for a smooth consistency. Cool slightly.
3. Use 2-4 glasses, depending on size of dessert you desire, and start layering the ingredients starting with the cream, then the jelly, then the strawberries. Repeat and end with a layer of cream and garnish with a whole berry (mine were huge so I cut in half).