For those days when you want a decadent sounding dessert you can hold in your hand without having to actually turn the oven on, these No Bake Cheesecake Parfaits are there for you. Make these ahead so that there is proper time to chill and allow the cheesecake filling to set, top with a macerated Stone Fruit Topping, and serve. If you’re not serving these to a group, you can keep them in the refrigerator and grab one whenever you’re feeling like something a little bit fresh, a little bit sweet, and a little bit tangy.
I cannot emphasize the simplicity of this recipe. Three components, and each one is annoyingly quick an easy to put together. Even the cheesecake filling comes together within 10 minutes. The fruit topping perhaps takes the longest time to prep with needing to chop all of the peaches, nectarines, plums, and or cherries that you want, but once that bit is done, you toss the fruit in a bowl with a few other ingredients and allow it to sit untouched until the sugar, lime, and limoncello pull the juices out.
Even better, is that if you don’t have a stand mixer, this recipe can be fully done by hand as well and can essentially double as an arm workout if you make your own whipped cream. I typically only use the mixer for the whipped cream and then beat the cream cheese with a wooden spoon until smooth, stir in all the rest of the ingredients with that same spoon, and the switch over to a rubber spatula to fold in the whipped cream.
And let me tell you this, this cheesecake filling is annoying good. So annoyingly good, that I struggled to actually spoon it into the cups without taking a spoonful for myself. It’s light in texture thanks to the whipped cream and is lightly sweet with all the tang of a baked cheesecake thanks to the addition of sour cream. It pairs so well with the crunchy, spiced, sweet Biscoff cookie base and the fresh fruit topping.
You’re not limited to stone fruit on this recipe either. If you want to use berries, toss the same amount of fruit into the bowl, stir it together with the lime juice, limoncello, sugar, and mint, and allow it to sit. It’s beautifully easy to customize based on what you have on hand and what you have a taste for. Plus, you can assemble these parfaits in any cup that you have, so if you want just a couple of bites, like those pictured, you can do so. If you want something larger to share or just to indulge in, you can have that as well.
Cool, refreshing, great for a summer night, and easy to prepare ahead of time, these No Bake Cheesecake Parfaits will hit the sweet spot of satisfaction.
| Prep Time | 30 minutes |
| Servings |
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- 24 Biscoff cookies (2/3 of a package)
- 2 Tbsp granulated sugar
- 1/4 cup butter melted
- 3/4 cup heavy whipping cream
- 2 Tbsp granulated sugar
- 16 oz cream cheese softened (2 - 8 oz packages)
- 14 oz sweetened condensed milk (1 can)
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 Tbsp powdered sugar
- 1/2 cup sour cream
- 3 cups mixed stone fruits (cherries, peaces, nectarines, plums) chopped into 2cm pieces
- 2 Tbsp lime juice
- 2 Tbsp granulated sugar
- 2 Tbsp limoncello
- 1/2 Tbsp mint finely chopped, about 5 leaves
Ingredients
Biscoff Base
Cheesecake Filling
Macerated Stone Fruit Topping
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- In a food processor, combine the Biscoff cookies and 2 Tbsp of granulated sugar. Pulverize until you have finely ground crumbs. Add the melted butter and grind until all of the cookie crumbs are coated in butter. Spoon 1-2 Tbsp of the cookie base into your parfait cups, depending on how much base you like and how large your cups are.
- In the bowl of a stand mixer fitted with the whisk attachment*, whisk together the heavy whipping cream and 2 Tbsp granulated sugar on low until combined. Turn the mixer up to medium-high and allow to mix for a couple of minutes until the whipped cream is noticeably thicker and fluffier. This should only take somewhere between 2-4 minutes. If you lift some of the whipped cream with the whisk, the peak should fold back a little bit. Set aside in the refrigerator if you have room, or if you move quickly, you can leave it out while you make the rest of the filling.
- In a large bowl, use either a hand mixer, stand mixer, or a wooden spoon to beat the cream cheese until smooth. Add the sweetened condensed milk and beat until combined. Stir in the lemon juice, vanilla, powdered sugar, and sour cream.
- Using a rubber spatula, gently fold half of the whipped cream into the cheesecake filling until fully incorporated. Repeat with the other half of the whipped cream until you have a thick and fluffy cheesecake mixture.
- Spoon the cheesecake into your prepared cups on top of the Biscoff base. Leave enough space--about half an inch--at the top for a layer of the stone fruit topping. Chill for a couple of hours until the cheesecake mixture firms up.
- 45 minutes before ready to serve: In a medium-to-large bowl, stir together the chopped stone fruits with the lime juice, 2 Tbsp granulated sugar, limoncello, and mint. Allow to sit for 30-40 minutes until the juices are pulled from the fruit and your pieces of fruit are tender. Either use a slotted spoon to transfer the fruit to another bowl--or if you don't want to use another bowl or don't have a slotted spoon--using a spoon, scoop some of the fruit and tip the spoon against the side of the bowl to drain the juice.
- When ready to serve, spoon the stone fruit on top of the cheesecake cups.
*You don't absolutely need to do so, but if you have a metal bowl, you can chill the bowl and the whisk for 10-15 minutes to help the whipping cream firm up faster.
If you don't have a stand mixer, you can always use a metal bowl, a whisk, and your muscles to make the whipped cream!