These simple, addictively good cherry cheesecake parfaits are made by layering a no-bake cheesecake filling with a buttery graham cracker crumble and a sweet and fruity cherry compote. They’re quick and easy to make with frozen cherries and can be prepped days in advance. Also, I’ve included a gluten-free option below.
Cherry Cheesecake Parfaits
So you like cheesecake but not all the effort it takes to make one? I’ve got you! This delicious layered dessert has all the flavors of classic cheesecake. But without the hassle.
What’s not to love??
The sweet and salty deconstructed cherry cheesecake recipe has three components: the non-bake cheesecake base (which is a bit more like thick pudding than traditional baked cheesecake), the crumble, and the cherry compote. Each is easy to whip up. And can be made days ahead of time.
It’s perfect for a make-ahead, no-fuss dessert.
Cherry Cheesecake Parfait Recipe
Here’s what you’ll need to make this cherry cheesecake parfait recipe.
- FULL-FAT CREAM CHEESE
- SOUR CREAM
- SUGAR
- LEMON ZEST & JUICE
- HEAVY WHIPPING CREAM
- PURE VANILLA EXTRACT
- GRAHAM CRACKERS
- UNSALTED BUTTER
- ALL-PURPOSE FLOUR
- SALT
- PITTED FROZEN CHERRIES
- STAR ANISE
- ORANGE
Here’s how to make this no-bake cherry cheesecake.
Step-By-Step Instructions
MAKE THE CHEESECAKE: In a stand mixer fitted with a paddle attachment, mix together the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract. Next, mix on low until combined, then increase the speed to medium and beat until the mixture is fluffy and smooth, about 2 minutes. Then add the heavy whipping cream and mix until just combined. And then, whip the mixture, using the whisk attachment on high speed, until thick and fluffy, about 5 minutes. Cover and refrigerate until ready to use.
MAKE THE COMPOTE: Add the frozen cherries, sugar, star anise, and orange peels into a medium saucepan over medium-high heat. Bring to a boil and then reduce to a simmer. Simmer until the sauce has started to thicken, about 10-15. It will continue to thicken as it cools. Set aside and let cool to room temperature. Then remove the star anise and orange peels. The cherry compote will last stored in an airtight container for up to 5 days in the fridge.
MAKE THE CRUMBLE: Heat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside. Add graham crackers, flour, sugar, and salt to a food processor and pulse until finely ground. Transfer to a medium bowl and add the melted butter. Stir gently until the butter is incorporated and the texture is similar to clumpy, wet sand. Spread in an even layer on the baking sheet and bake until golden brown, about 12 minutes. Once cooled, the crumble can be stored in an airtight container at room temperature for about a week.
SERVE: Spoon a large scoop of the cheesecake into each bowl. Top with graham cracker crumbles and cherry compote and crumbles. Add another sprinkling of crumble if desired. Serve and enjoy!
Recipe Tips
Here are a few more tips for ensuring this cherry cheesecake turns out perfectly!
- THE CHEESECAKE: Just a heads up — the texture of the cheesecake base is more like thick pudding than a traditional cheesecake. But it has all the creamy, tangy flavor of the classic.
- THE CHERRIES: No need to defrost the cherries before using them in this recipe.
- MAKE AHEAD & STORAGE: The cheesecake can be made up to 3 days in advance and stored in an airtight container in the fridge. The crumble is good for about a week, stored in an airtight container at room temperature. Also, the cherry compote will last up to 5 days stored in an airtight container in the fridge.
- GLUTEN-FREE OPTIONS: To make this recipe gluten-free, or to skip some of the work, swap the crumble for toasted and chopped almonds (or nuts of your choice).
- OTHER BERRIES: This recipe will work with other berries, including raspberries, strawberries and/or blueberries. Just swap the star anise and orange rind with an (optional) teaspoon of lemon zest. And adjust the sugar if needed.
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Creamy Cherry Cheesecake Parfaits
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This addictively good cherry cheesecake parfait is made by layering no-bake cheesecake filling with a buttery graham cracker crumble and sweet cherry compote. Can also be made gluten free.
Ingredients
FOR THE CREAM CHEESE FILLING:
- 10 ounces full-fat cream cheese, at room temperature
- 6 tablespoons full fat sour cream, at room temperature
- 3 tablespoons sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy whipping cream
FOR THE COMPOTE:
- 1 pound frozen pitted cherries
- 2 tablespoons sugar
- 3 whole star anise
- Peel of 1/2 of an orange (3 or so large strips)
FOR THE GRAHAM CRACKER CRUMBLE:
- 5 full graham cracker sheets
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
Instructions
FOR THE CHEESE CAKE FILLING:
- MIX: Combine the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract in a stand mixer fitted with a paddle attachment. Mix on low until combined and then increase the speed to medium and beat until mixture is fluffy and smooth, about 2 minutes. Scrape down the bowl, if needed.
- ADD WHIPPING CREAM & WHIP: Add the heavy whipping cream and mix until just combined, and then whip the mixture, using the whisk attachment on high speed, until thick and fluffy, about 5 minutes. Scrape the bowl down as needed. You can also use a hand-held mixer or mix by hand.
- COVER AND STORE: Cover and refrigerate until ready to use. It will last up to 3 days.
FOR THE CHERRY COMPOTE:
- ADD INGREDIENTS TO A SAUCEPAN: Add the frozen cherries, sugar, star anise, and orange peels into a medium saucepan over medium-high heat. Bring to a boil and then reduce to a simmer.
- SIMMER: Simmer until the sauce has started to thicken, about 10-15 minutes. The compote will continue to thicken as it cools. Set aside and let cool to room temperature. Then remove the star anise and orange peels.
- COOL & STORE: The cherry compote will last, stored in an airtight container, for up to 5 days in the fridge.
FOR THE GRAHAM CRACKER CRUMBLE:
- PREP: Heat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
- MIX DRY INGREDIENTS: Add graham crackers, flour, sugar, and salt to a food processor and pulse until finely ground.
- ADD MELTED BUTTER: Transfer to a medium bowl and add the melted butter. Stir gently until the butter is incorporated and the texture is similar to clumpy, wet sand.
- BAKE: Spread in an even layer on the baking sheet and bake until golden brown, about 12 minutes.
- SERVE & STORE: Once cooled, the crumble can be stored in an airtight container at room temperature for about a week.
Notes
- MAKE AHEAD & STORAGE: The cheesecake can be made up to 3 days in advance and stored in an airtight container in the fridge. The crumble is good for about a week, stored in an airtight container at room temperature. And the cherry compote will last up to 5 days stored in an airtight container in the fridge.
- GLUTEN-FREE OPTIONS: To make this recipe gluten-free, or to skip some of the work, swap the crumble for toasted and chopped almonds (or nuts of your choice).
- OTHER BERRIES: This recipe will work with other berries, including raspberries, strawberries and/or blueberries. Just swap the star anise and orange rind with an (optional) teaspoon of lemon zest. And adjust sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert