This elegant No Bake Cheesecake Parfait recipe couldn’t be easier to make; it features rich, luscious cheesecake and two quick homemade berry sauces. It comes together in less than an hour and is a perfect fun and festive summertime dessert!
One of my favorite 4th of Julys was when I was about 20. I went to a carnival with a group of girls and we packed a cooler with food and drinks to take with us to watch the fireworks at a local town park.
It seemed like the epitome of summer fun.
That is, until two of the girls just up and decided that they suddenly hated each other and couldn’t stand to be in each other’s company for even another minute.
Of course we all came in one car, so that was a bit of a problem. We ended up staying the night as planned, but I remember those two slinging a few sideways comments and idle threats at each other throughout the night.
It might sound like a spoiled evening, but it wasn’t. Eventually they started talking again and we all shared a few laughs.
And I don’t remember what we packed for dinner that Independence Day, but I remember we had beautiful patriotic Cheesecake Parfaits for dessert!
No Bake Cheesecake Parfait Recipe
If you’re looking for an easy No Bake Cheesecake recipe, get ready for this one to become your go-to!
Ingredients
No Bake Cheesecake:
- Heavy whipping cream
- Cream cheese
- Powdered sugar
- Vanilla extract
Berry Sauces:
- Frozen blueberries / frozen strawberries
- Sugar
- Salt
How to Make No Bake Cheesecake Parfaits From Scratch
Beat heavy whipping cream to stiff peaks. Beat cream cheese, sweetener, and flavoring (it’s vanilla in this recipe) together until smooth. Fold the whipped cream into the cream cheese mixture. Chill.
Make the berry sauces! Cook down frozen berries with a little bit of sugar and a pinch of salt until they form sauces. Let the sauces cool.
Layer the cheesecake and berry sauces together!
How to Store Cheesecake Parfaits
Cover each parfait with plastic wrap and store in the fridge for up to 5 days.
Variations on This Recipe
- Go the chocolate route. Instead of fruit sauces, you can use chocolate sauce or hot fudge. Or alternate layers of hot fudge and caramel sauce and sprinkle a few chopped nuts on top!
- Give it crust. Feel free to add a tablespoon or two of crumbled graham crackers in the bottom of each parfait if you want an easy “crust”. Or if you’re making these ahead of time, add a sprinkle of crushed graham crackers on top right before serving. That way it won’t get soggy!
- Take it tropical. Use mango or pineapple fruit sauce (make it using the same method as the blueberry and strawberry sauces), and top it with shredded coconut.
- Make it quick. If you don’t have time to make the fruit sauces from scratch, you can use any flavor of store-bought pie filling you like. Cherry is delicious!
- Get the goat. If you like the tang of goat cheese, it’s delicious in desserts! You can use 8 ounces of goat cheese instead of cream cheese in this recipe for No Bake Cheesecake with a tangy twist.
- Make it low carb! Use keto powdered sugar to make the No Bake Cheesecake, and use keto granulated sugar to make the berry sauces.
Tips for Making This No Bake Cheesecake Parfait Recipe
- This No Bake Cheesecake will stiffen more and set in the fridge as it chills.
- You can make the berry sauces up to 10 days in advance. Store them in separate airtight glass containers in the fridge until you’re ready to make the parfaits.
- If you make this dessert for a summer party, I recommend keeping it chilled as long as possible. I wouldn’t leave it out at room temperature for more than an hour before eating it.
More Red, White, and Blue Desserts
- Patriotic Red White and Blue Blondies
- All American Berry Buttermilk Shortcake
- Red White and Blue Popsicles
- Birthday Cake Pie with Chocolate Mousse and Berries
- Red, White, and Blue Jello Stars
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xoxo, Faith
No Bake Cheesecake Parfait Recipe
Ingredients
Blueberry Sauce:
- 1 1/2 cups frozen blueberries
- 1 1/2 tablespoons granulated sugar
- 1/16 teaspoon salt
Strawberry Sauce:
- 1 1/2 cups frozen strawberries
- 1 1/2 tablespoons granulated sugar
- 1/16 teaspoon salt
Cheesecake:
- 1 cup heavy whipping cream
- 8 ounces cream cheese at room temperature
- 4 tablespoons powdered sugar
- 1 1/2 teaspoons pure vanilla extract
Other:
- 3/4 cup whipped cream for topping (optional)
- 6 fresh strawberries each sliced into 3 slices, for topping (optional)
- 6 sprigs fresh mint for garnish (optional)
Instructions
For the Blueberry Sauce:
- Add all ingredients to a medium saucepan over medium heat. Cover the pan and cook 5 minutes, stirring occasionally, and then carefully mash the blueberries with a potato masher until they form a chunky sauce. Continue cooking (uncovered) until the sauce is thickened, about 1 to 2 minutes more, stirring constantly.
- Transfer the blueberry sauce to a bowl and cool to room temperature.
For the Strawberry Sauce:
- Add all ingredients to a medium saucepan over medium heat. Cover the pan and cook 5 minutes, stirring occasionally, and then carefully mash the strawberries with a potato masher until they form a chunky sauce. Continue cooking (uncovered) until the sauce is thickened, about 1 to 2 minutes more, stirring constantly.
- Transfer the strawberry sauce to a bowl and cool to room temperature.
For the Cheesecake:
- Add the heavy whipping cream to a large bowl. Use a handheld electric mixer to beat until it forms stiff peaks.
- To a separate large bowl, add the cream cheese, powdered sugar, and vanilla. Beat until smooth.
- Add 1/3 of the whipped cream to the cream cheese mixer, and beat it until well-combined. Use a rubber spatula to fold the remaining whipped cream in 1/3 at a time.
- Cover the bowl and refrigerate 20 minutes.
To Assemble the Parfaits:
- Get out 6 (5 to 6-ounce) juice glasses. Spoon about 1 tablespoon of the strawberry sauce into the bottom of each. Top with a generous dollop of the cream cheese mixture. Spoon about 1 tablespoon of the blueberry sauce on top. Top with another generous dollop of the cream cheese mixture. Divide the remaining berry sauces on top so the top of each parfait has a little color (there should be enough for each parfait to have about 1/2 tablespoon of berry sauce on top).
- If desired, top each parfait with 2 tablespoons of whipped cream, 3 strawberry slices, and 1 mint sprig.
- Serve, or cover each parfait with plastic wrap and store in the fridge for up to 5 days.
Video
Faith’s Tips
- Nutritional Information: Information for this recipe was calculated without the optional whipped cream, fresh strawberry, and mint sprig toppings.
- Goat Cheese Substitution: If you like the tang of goat cheese, you can use 8 ounces of goat cheese instead of cream cheese in this recipe.
- Let it Chill to Set: This no bake cheesecake will stiffen more and set in the fridge as it chills.
- Make Ahead: You can make the berry sauces up to 10 days in advance. Store them in separate airtight glass containers in the fridge until you’re ready to make the parfaits.
- Don’t Leave it Out For Long: If you make this dessert for a summer party, I recommend keeping it chilled as long as possible. I wouldn’t leave it out at room temperature for more than an hour before eating it.
Nutrition
This post was first published on An Edible Mosaic on June 29, 2015. I updated it with more information on July 2, 2021.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Oh tweenage girls…never a dull moment, is there? At least you can look back and laugh about it now! I am all sorts of in love with goat cheese cheesecakes at the moment AND berries…so this would hit the spot!
These are beauties and I love the goat cheese here. It is indeed a perfect Summer dessert and I think I might add a little granola in the layers, too. Thanks!
They are so beautiful! And that story is hilarious. Oh girls…
Such pretty parfaits, the layers are just perfect for the 4th!
Wow what a beautiful treat! Definitely bookmarking and giving this a try. Great job :)
Happy Blogging!
Yes, girls will be girls. :) My best friend and I have taken turns being Angry Girls now and then for the whole 30(!) years that we’ve been best friends.
I know you said that cream cheese would work here, but I love that you used goat’s cheese. I think it’s wonderful in sweet preparations as well as savory. This looks like the perfect way to celebrate Independence Day to me!
I love the idea of using goat cheese here! I’ve been trying to think what I should make for dessert on the 4th and I think I just figured it out.
They look divine and wonderfully summery!
Cheers,
Rosa