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If you’re looking for an easy, elegant dessert that doesn’t involve turning on the oven, these no-bake cheesecake parfaits are just the thing. They come together quickly with simple ingredients and deliver the same creamy satisfaction as a traditional cheesecake, minus the baking time.
One of the best things about this recipe is how adaptable it is. You can swap in different berries depending on what’s in season or what you have on hand. Same goes for the yogurt. While vanilla is our go-to, flavors like lemon, honey, or even almond can add a subtle twist that pairs beautifully with different fruits.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CREAM CHEESE: We’ve tested this recipe using both reduced-fat and regular cream cheese, and found that either works well. Choose whichever suits your taste or what you have available.
BERRIES: We like the combination of raspberries and blueberries for their color and sweet-tart flavor, but strawberries, blackberries, cherries (pitted), or even diced peaches all make great alternatives. Just chop larger fruits into small pieces and add a touch of sugar if they need sweetening.
GREEK YOGURT: Vanilla yogurt is our favorite for this recipe, especially when paired with berries. You can easily change up the flavor – swap in lemon or almond extract (just 1/8 teaspoon) to match your chosen fruit. Lemon goes with anything, almond works with cherries, and orange complements peaches beautifully.
VANILLA WAFERS: Crumbled vanilla wafers develop a soft, cake-like quality once they’ve had a chance to mingle with the berries. Feel free to add extra crumbs at the bottom or in the middle of the filling for added flavor and texture.
Overview
How to Make No-Bake Cheesecake Parfaits
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
This dessert comes together in just a few steps. First, toss the blueberries with a little sugar and let them sit while you make the cheesecake filling. Next, whip the softened cream cheese, vanilla Greek yogurt, powdered sugar, and a splash of vanilla until you have a smooth, creamy base.
Once that’s ready, layer the filling into glasses and chill briefly so it firms up enough to hold the toppings. When it’s time to assemble, sprinkle on some cookie crumbs, add a layer of fresh raspberries and sugared blueberries, then finish with a dollop of the reserved filling and another pinch of crumbs.
Last, give the parfaits a final chill in the fridge to let the flavors blend. You can get started making these parfaits up to a day in advance, but hold off on adding the fruit until just before serving.
More Versatile Summer Fruit Desserts
Looking for more ways to enjoy summer fruit? Try our Easy Blueberry Crisp. It’s topped with a crisp, buttery corn flake layer that works with in-season cherries, as well. For something a little different, our Fresh Raspberry Clafoutis bakes fresh berries into a light, custardy batter that’s just as delicious paired with fresh cherries or peaches. Another great option is our Fruit-Topped Greek Yogurt Pie, made with a tangy mix of Greek yogurt, cream cheese, and honey, then topped with your favorite fresh fruit.
No-Bake Cheesecake Parfaits
Ingredients
- 1 pint blueberries
- 1 tablespoon granulated sugar
- 8 ounces cream cheese (reduced-fat or regular), softened
- 3/4 cup vanilla Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
- 1/4 cup crumbled vanilla wafers
- 1/2 pint raspberries
Instructions
- Place the blueberries in a small mixing bowl, sprinkle with the granulated sugar, toss to coat, and set aside.
- In a separate bowl, combine the cream cheese, yogurt, vanilla, and confectioners’ sugar. Beat with an electric mixer until smooth and creamy.
- Spoon the cheesecake mixture evenly into 4 parfait glasses, reserving about 2 tablespoons for topping. Cover and refrigerate for 20 minutes to allow the filling to firm up slightly.
- Once chilled, sprinkle half of the cookie crumbles evenly over each parfait.
- Layer with raspberries and the sugared blueberries, then top with a small dollop of the reserved cheesecake mixture.
- Finish with the remaining cookie crumbles. Cover loosely and refrigerate for at least 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this over the weekend using fresh raspberries and drained canned peaches – delicious!
Hi Cathy,
So glad you enjoyed the parfaits. Raspberries and peaches make a great flavor combo.
Is it possible to have serving information added to your recipes? Gives me a basic idea of consumption for calories, sugars, fats, etc.
Hi Katt,
We’re working on adding nutrition to some of our recipes – it’s a long process. I’ve added it to these parfaits for you. If you have a question about another recipe, please just ask.
Thanks Lynne. Love your recipes, and I’m having fun with making mealtime far less boring and routine. Great site!
That’s great to hear. Thank you so much!