Strawberry Cheesecake Parfait Layers (Print version)

Creamy and fresh layers of cheesecake, strawberries, and cookie crumbs combine in elegant cups perfect for easy serving.

# What You'll Need:

→ Cheesecake Layer

01 - 8 ounces cream cheese, softened
02 - 1/2 cup heavy cream
03 - 1/4 cup granulated sugar
04 - 1 teaspoon vanilla extract

→ Strawberry Layer

05 - 1 1/2 cups fresh strawberries, hulled and diced
06 - 1 tablespoon granulated sugar
07 - 1 teaspoon lemon juice

→ Cookie Crumble

08 - 8 digestive biscuits or graham crackers, crushed
09 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Toss diced strawberries with 1 tablespoon granulated sugar and lemon juice in a medium bowl; let macerate for 10 minutes.
02 - Combine crushed biscuits with melted butter until the mixture resembles wet sand.
03 - Beat cream cheese, heavy cream, granulated sugar, and vanilla extract in a large bowl until smooth and fluffy.
04 - Spoon a layer of cookie crumble into the bottom of each cup, followed by a layer of cheesecake mixture and a spoonful of macerated strawberries.
05 - Repeat the layering once more, finishing with strawberries on top.
06 - Refrigerate parfaits for at least 1 hour before serving for optimal texture.

# Expert Tips:

01 -
  • No oven required—just a bowl, a whisk, and 20 minutes standing between you and something restaurant-worthy.
  • The textures keep themselves interesting: buttery crunch, tangy cream, juicy fruit all trading places on your tongue.
  • You can make these the night before, which means you get to relax while everyone assumes you fussed all day.
02 -
  • Maceration is not optional—it's the step that transforms raw strawberries into something that actually tastes like something, so don't rush it or skip it.
  • Cold cream cheese will clump; let it sit on the counter for at least 30 minutes before you even look at a mixer, or you'll spend 10 minutes fighting lumps.
03 -
  • Crush your biscuits by hand into a bag instead of a food processor—you'll get better texture variation and less dust.
  • If your strawberries aren't sweet enough, don't compensate with more sugar; add an extra squeeze of lemon instead, which rounds out their flavor rather than masking it.
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