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Strawberry Cheesecake Parfaits

No bake cheesecake parfaits with perfectly sweetened strawberries! Biscuit crumbs, creamy cheesecake, and macerated strawberries.
Prep Time30 minutes
Total Time30 minutes
Servings: 4 parfaits
Author: Vicki @ Passionate Baker

Ingredients

for the strawberries

  • 400 g ripe strawberries, cut into small chunks
  • 1 tbsp lemon juice
  • 1/2 tbsp caster sugar

for the base

  • 140 g digestive biscuits
  • 28 g salted butter, melted
  • 13 g caster sugar

for the cheesecake

  • 250 g cream cheese, softened to room temp
  • 1.5 tbsp full-fat milk
  • 1/2 tsp vanilla extract
  • 25-50 g icing sugar, sifted*

Instructions

for the strawberries

  • In a medium bowl, lightly toss the diced strawberries with the lemon juice and the sugar. Cover, and set aside.

for the crust

  • In the food processor, blitz together all of the ingredients until everything is homogenous and slightly dampened. Set aside.

for the cheesecake filling

  • In a medium bowl, whisk together the cream cheese, milk, and vanilla extract until smooth and luscious. Gradually add the icing sugar to the bowl and whisk to combine. The finished product should be smooth and perfectly swoopy.

to assemble

  • Evenly divide the biscuit crumbs between four serving dishes (I've tried plates, single serving ramekins + oversized bowls; personally I prefer the bowls because you have more room for strawberries, but you decide!).
  • Evenly divide the cheesecake filling over the four biscuit bases - dollop/swoop/quenelle, whatever! Lastly, generously pile the macerated strawberries atop the cheesecake filling, making sure to drizzle the juices evenly across the four dishes. Serve immediately and enjoy!

Notes

  • * anywhere between 25-50g of icing sugar is a base guide for how sweet you'd like your filling to be. I had exceptionally ripe, and therefore sweet, strawberries and so only used 35g of icing sugar. Taste it as you go and see how you get on! If you use closer to 50g, the filling will have a stiffer set, but will still be delicious. 
  • to make ahead: store the biscuit crumbs in an airtight bag in the fridge until assembling. Prepare the cheesecake filling and store covered in the fridge until assembling. Macerate the strawberries and store in the fridge for maximum 6-hours before serving, as they soften with time. 
  • leftover biscuit crumbs keep extremely well in an airtight bag in the freezer! Very handy to have on standby in case of a dessert emergency.