No-Bake Cheesecake Parfait (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups finely crushed graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
7 tablespoons butter, melted
→ Filling
04 -
1 8-ounce package cream cheese, softened
05 -
1 14-ounce can sweetened condensed milk
06 -
⅓ cup freshly squeezed lemon juice
07 -
1 teaspoon vanilla extract
→ Topping
08 -
1 21-ounce can cherry pie filling
# Instructions:
01 -
In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
02 -
In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the sweetened condensed milk and beat until combined. Stir in the freshly squeezed lemon juice and vanilla extract.
03 -
Set 6 plastic, 9-ounce punch cups on the counter or a cookie sheet. Scoop 2 tablespoons of the crust mixture into the bottom of each cup and press down lightly. Add 3 tablespoons of the cheesecake filling to each cup and spread out evenly. Divide half of the cherry pie filling between the 6 cups, reserving the remaining half for another layer.
04 -
Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer. Distribute the remaining cheesecake filling evenly between the 6 cups. Top each cup with the reserved cherry pie filling and sprinkle with additional graham cracker crumb mixture.
05 -
Serve immediately or chill for up to 24 hours before serving.
# Notes:
01 -
This dessert can be made with other pie fillings such as blueberry, peach, or lemon.
02 -
Try adding a dollop of fresh whipped cream as a topping.
03 -
Store covered in the refrigerator for up to 3 days.