If you love easy desserts that feel fresh and a little fancy, these Strawberry Cheesecake Parfaits are going to be your new go-to. You get creamy cheesecake-style filling, sweet strawberries, and buttery graham cracker crumb layers all in one cute cup.And you don’t even need an oven! These no-bake springtime desserts come together with simple ingredients and minimal prep. Whether you need spring desserts for a brunch, shower, or just a fun weekend treat, these parfaits are easy to make ahead and always a hit.
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Ingredients for Strawberry Cheesecake Parfaits
For these no bake desserts, you only need a few simple items:
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
Cheesecake Filling
- 1 box instant cheesecake pudding mix
- 1 cup cold milk (or the amount listed on your pudding mix)
- 1 cup whipped topping or whipped cream (thawed, if using frozen)
Strawberry Layer
- 1 can strawberry pie filling
Optional Garnish
- Fresh strawberries, sliced or halved
- Whipped cream
How to Make No-Bake Strawberry Cheesecake Parfaits
I love how quickly these Strawberry Pie Cups come together. They have all the flavors of strawberry cheesecake but are layered into cute, no-bake dessert cups that feel extra special with very little effort.
1. Make the buttery graham cracker crust
In a small bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until the mixture looks like damp sand.
Spoon 1–2 tablespoons of the mixture into the bottom of each clear cup. Lightly press it down with the back of a spoon to create a soft crust layer. Set aside.
2. Prepare the cheesecake pudding filling
Add the instant cheesecake pudding mix and cold milk to a medium bowl. Whisk for about 2 minutes, until smooth and thickened. Let the pudding sit for about 1 minute to fully set.
Gently fold the whipped topping into the pudding until the mixture is light, fluffy, and evenly combined.
I like to place my filling in a piping bag with the tip snipped off for easy layering.
3. Assemble the strawberry pie cheesecake cups
Start with a layer of graham cracker crumbs on the bottom.
Spoon or pipe a layer of the cheesecake filling over the graham cracker crust.
Add a layer of strawberry pie filling on top, spreading it gently so it reaches the sides of the cup for a pretty layered look.
4. Repeat the layers (optional)
For extra-pretty dessert cups, repeat the layers with more graham cracker crust, followed by another layer of cheesecake filling and a final spoonful of strawberry pie filling on top.
5. Chill and garnish
Chill the Strawberry Pie cheesecake Cups for at least 30 minutes before serving to help the layers set. If you want to add whipped cream to the top, I recommend doing that right before serving.
Pro Tips
I always want recipes that look impressive but are actually realistic for a busy schedule, so here are a few tricks that help these Strawberry Cheesecake Parfaits turn out picture-perfect every time.
- Make ahead: You can assemble these 1 day in advance. Just keep them covered in the fridge. If you are using fresh strawberries on top, you can add those kind of last minute with some whipped cream.
- Top with homemade whipped cream: I love, love, love homemade whipped cream, as opposed to the whipped cream you can get from an aerosol can. It’s creamier, thicker and it lasts way longer. Just beat 1 cup heavy cream, ¼ cup powdered sugar and 1 tsp vanilla until soft peaks form (Somewhere between “soft peaks” and “stiff peaks” is my go-to). Then, put it in a piping bag with a star tip (I use the Wilton 1M tip) for pretty swirls.
- Use clear cups or glasses: I highly recommend using clear glass or clear plastic cups so you can see all those pretty layers. It instantly turns a simple no bake dessert into something party-ready and perfect as cute spring desserts.
- Portion size: Use shot glasses or mini dessert cups for a dessert table. Use larger glasses if you want a full single-serve dessert after dinner. This recipe is easy to double or triple for a crowd, too.
FAQs
How far in advance can I make these strawberry chesecake parfaits?
I like to make them up to 24 hours ahead. Keep them covered in the fridge. The crumbs will soften a bit, which actually makes the texture more like a pie. For the freshest look, add fresh strawberries and whipped cream on top shortly before serving.
Can I use a different pudding flavor?
Yes. Vanilla, white chocolate, or even strawberry pudding will work. I prefer cheesecake pudding because it tastes like a shortcut cheesecake parfait, but you can use whatever you like.
What if I do not have strawberry pie filling?
You can use sliced fresh strawberries tossed with a little sugar and a squeeze of lemon. Let them sit until they get juicy, then spoon them over the cheesecake layer. You could also use another pie filling like apple or raspberry for a similar no bake dessert.
Can I make these lighter?
Yes. Use sugar-free pudding, skim milk, and light whipped topping. You can also use less graham cracker crumbs in each cup. The dessert will still feel creamy and satisfying.
Do these need to stay refrigerated?
Yes. Because of the pudding and whipped cream, strawberry cheesecake parfaits should stay chilled. Keep them in the fridge until you are ready to serve and refrigerate any leftovers.
How many servings does this make?
That is entirely dependent on the size glasses/cups you use and how generous you are with your portions. I used huge stemless wine glasses (like 14 ounces) for pictures and only got 3.5 servings. I’m positive that if you used smaller portions, you could get 6-8 regular-sized parfaits and even 12 or more small parfaits.
If you’re craving something fresh, creamy, and easy, these Strawberry Cheesecake Parfaits check every box. They’re one of those no-bake desserts that look like you spent a ton of time, but they come together fast and can be prepped ahead, which makes them perfect for entertaining. Pop them in the fridge, add your toppings right before serving, and you’ve got one of the easiest spring desserts to share. I hope these become one of your go-to springtime desserts, especially when you want something cute, crowd-pleasing, and stress-free!
Strawberry Pie Cheesecake Cups
Equipment
- Small, clear cups for serving
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 6 Tbsp unsalted butter melted
- 2 Tbsp brown sugar
Cheesecake Filling
- 1 box instant cheesecake pudding
- 1 cup cold milk
- 1 cup whipped topping or whipped cream like Cool Whip, thawed
Strawberry Layer
- 1 can strawberry pie filling
Optional Garnish
- fresh strawberries
- whipped cream
Instructions
Make the Crust
- In a small bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until the mixture looks like damp sand.
- Spoon 1–2 tablespoons of the mixture into the bottom of each clear cup. Lightly press it down with the back of a spoon to create a soft crust layer. Set aside.
Prepare the Cheesecake Pudding Filling
- Add the instant cheesecake pudding mix and cold milk to a medium bowl. Whisk for about 2 minutes, until smooth and thickened. Let the pudding sit for about 1 minute to fully set.
- Gently fold the whipped topping into the pudding until the mixture is light, fluffy, and evenly combined.
- Place filling in a piping bag with the tip snipped off for easy layering.
Assemble Strawberry Pie Cheesecake Cups
- Start with a layer of graham cracker crumbs on the bottom.
- Spoon or pipe a layer of the cheesecake filling over the graham cracker crust
- Add a layer of strawberry pie filling on top, spreading it gently so it reaches the sides of the cup for a pretty layered look.
- For extra-pretty dessert cups, repeat the layers with more graham cracker crust, followed by another layer of cheesecake filling and a final spoonful of strawberry pie filling on top.
- Chill the Strawberry Pie cheesecake Cups for at least 30 minutes before serving to help the layers set. If you want to add whipped cream to the top, I recommend doing that right before serving.
