Save to Pinterest I threw this together one Sunday afternoon when unexpected guests called from the driveway. No time to bake, barely time to panic. I grabbed what was in the fridge and the back of the cupboard, and twenty minutes later I was setting down these little glass cups like I'd planned it all week. The relief I felt when everyone went quiet after the first spoonful still makes me smile.
The first time I made these for my sister's book club, I watched them photograph the cups before eating. One of them said it tasted like the kind of dessert you'd order at a café, and I didn't tell her I'd been in my pajamas when I assembled them. Sometimes the easiest recipes are the ones that make you look like you tried the hardest.
Ingredients
- Cream cheese: Let it sit on the counter for thirty minutes so it whips smooth without lumps.
- Heavy cream: This is what makes the filling cloud-light instead of dense and heavy.
- Granulated sugar: Just enough sweetness to balance the tang from the cream cheese.
- Vanilla extract: Use the real stuff if you have it, the flavor really comes through here.
- Fresh strawberries: Dice them small so they nestle into the layers instead of sliding around.
- Lemon juice: A tiny splash wakes up the berries and keeps them from tasting flat.
- Digestive biscuits or graham crackers: Crush them into coarse crumbs, not powder, so you get that satisfying crunch.
- Unsalted butter: Melted and mixed in, it holds the crumbs together like wet sand at the beach.
Instructions
- Macerate the strawberries:
- Toss the diced berries with sugar and lemon juice in a bowl. Let them sit for ten minutes until they release their juices and turn glossy.
- Make the cookie crumble:
- Crush the biscuits in a bag with a rolling pin, then stir in melted butter until it clumps when you pinch it. It should smell like toasted cookies.
- Whip the cheesecake filling:
- Beat the cream cheese, heavy cream, sugar, and vanilla until it's fluffy and holds soft peaks. Stop before it gets stiff or it won't layer nicely.
- Start layering:
- Spoon cookie crumble into the bottom of each cup and press it down gently with the back of the spoon. This is your crunchy foundation.
- Add cheesecake and berries:
- Dollop in the cheesecake mixture, then spoon on the strawberries with a bit of their juice. Repeat the layers once more, ending with berries on top for color.
- Chill before serving:
- Cover and refrigerate for at least an hour so the flavors settle and the crumble softens just a little. They're even better after a few hours.
Save to Pinterest I started keeping the ingredients for this on hand after my neighbor brought over store-bought parfaits one night and I realized I could do better. Now when someone mentions dessert, I don't panic. I just pull out the cream cheese and start layering. It's become my quiet little party trick.
Make-Ahead Magic
These hold beautifully in the fridge for up to a day, which means you can assemble them in the morning and forget about dessert until you need it. The cookie layer softens slightly as it sits, which I actually prefer. Just keep them covered so the top doesn't dry out.
Swaps and Variations
I've used blueberries, raspberries, and even sliced peaches when strawberries weren't in season. Greek yogurt works if you want something lighter, though the texture won't be quite as silky. A spoonful of jam between the layers adds another hit of sweetness without much effort.
Serving and Presentation
I like to set them out on a tray with small spoons tucked beside each cup. If you're feeling fancy, top each one with a mint leaf or a whole berry right before serving.
- Use parfait glasses if you have them, but mason jars work in a pinch.
- A little extra crumble on top adds texture and hides any messy layers underneath.
- Serve them cold straight from the fridge for the best contrast between creamy and crunchy.
Save to Pinterest This is the kind of dessert that makes people think you spent hours in the kitchen when you really spent twenty minutes at the counter. I hope it saves you the way it's saved me more times than I can count.
Common Recipe Questions
- → How do you macerate the strawberries?
Combine diced strawberries with sugar and lemon juice, then let them sit for 10 minutes to release their natural juices and soften.
- → What can I use instead of digestive biscuits?
Graham crackers or any buttery cookie crumbs work well to create the crunchy base layer.
- → Can I prepare the parfaits ahead of time?
Yes, you can assemble the parfaits up to a day early and keep them refrigerated until serving.
- → How do I achieve the creamy cheesecake layer?
Beat softened cream cheese with heavy cream, sugar, and vanilla extract until smooth and fluffy.
- → Can I substitute ingredients for a lighter version?
Try replacing some or all of the cream cheese with Greek yogurt for a lighter texture and tangy flavor.