No need to turn on the oven to make these simple–but delicious–vanilla bean no-bake cheesecake parfaits.
Happy Fourth of July! I've been on a bit of a berry kick lately, and currently have a fridge full of blueberries, blackberries, raspberries, and strawberries. I might need an intervention.
And while I've been eating most of these berries in one of my daily Greek yogurt parfaits, I figured since it's a holiday, it wouldn't be a terrible idea to make a more decadent treat to highlight the fruits of summer.
Enter these vanilla bean no-bake cheesecake parfaits. They are simple to make and don't require you to turn on your oven (which is kind of key on a hot summer's day, particularly if you're like me and your house lacks central air conditioning). Even better, they are delicious and light in flavor, making for a perfect summertime dessert.
I would've photographed all three, but, um, I might have eaten one last night. Which, you know, is important so that I can tell you all about how delicious it is. Which it is. And was. And I'm totally looking forward to enjoying another one later today! Or maybe for lunch, whichever happens first...
Vanilla Bean No-Bake Cheesecake Parfaits (printer-friendly version)
makes three servings
1 package (8 ounces) neufchâtel or plain cream cheese, softened
1/2 cup sweetened condensed milk (about half of a 14-ounce can)
caviar from one 4-inch vanilla bean
1/2 teaspoon vanilla extract
4 sheets graham crackers, crushed
1 cup fresh strawberries, hulled and quartered
1. Place a layer of crushed graham crackers into the bottom of three glasses or jars (about two tablespoons each). Set aside.
2. Add the neufchâtel cheese, sweetened condensed milk, vanilla bean caviar, and vanilla extract to the bowl of an electric mixer with the whip attached. Whip at high speed until light and fluffy, about 5 minutes.
3. Add the filling to an icing bag or zippered quart size bag. If using a zippered bag, snip off a corner and then pipe about 2-3 tablespoons of filling on top of the graham cracker layer in each glass. Top with a layer of strawberries and another sprinkle of crushed graham crackers. Repeat the layering with one more layer of cheesecake filling and top with fresh strawberries. Chill in the fridge for at least 30 minutes before serving.
makes three servings
1 package (8 ounces) neufchâtel or plain cream cheese, softened
1/2 cup sweetened condensed milk (about half of a 14-ounce can)
caviar from one 4-inch vanilla bean
1/2 teaspoon vanilla extract
4 sheets graham crackers, crushed
1 cup fresh strawberries, hulled and quartered
1. Place a layer of crushed graham crackers into the bottom of three glasses or jars (about two tablespoons each). Set aside.
2. Add the neufchâtel cheese, sweetened condensed milk, vanilla bean caviar, and vanilla extract to the bowl of an electric mixer with the whip attached. Whip at high speed until light and fluffy, about 5 minutes.
3. Add the filling to an icing bag or zippered quart size bag. If using a zippered bag, snip off a corner and then pipe about 2-3 tablespoons of filling on top of the graham cracker layer in each glass. Top with a layer of strawberries and another sprinkle of crushed graham crackers. Repeat the layering with one more layer of cheesecake filling and top with fresh strawberries. Chill in the fridge for at least 30 minutes before serving.
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