No Bake Cheesecake Parfaits with Stone Fruit Topping
With a Biscoff cookie crust and a fresh stone fruit topping, these No Bake Cheesecake Parfaits are the perfect handheld, spoonable dessert for summer. The cheesecake filling is light and tangy thanks to the addition of sour cream and whipped cream. Yield dependent on the size of your glasses
Prep Time
30minutes
Prep Time
30minutes
Ingredients
Biscoff Base
Cheesecake Filling
Macerated Stone Fruit Topping
Instructions
Biscoff Base
  1. 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.
No Bake Cheesecake Filling
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Stone Fruit Topping
  1. 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.
  2. When ready to serve, spoon the stone fruit on top of the cheesecake cups.
Recipe Notes

*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!

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