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+ servings
Berry cheesecake parfait in a jar

No Bake Berry Cheesecake Parfaits

No Bake Berry Cheesecake Parfaits are lightened up cheesecake filling layered with strawberry and blueberry sauces with a graham cracker crumb base. It's your favorite cheesecake flavors without the fuss!

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For the blueberry sauce:

  • 8 ounces fresh or frozen blueberries thawed if frozen
  • 2 tablespoons granulated sugar
  • 1/2 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch

For the strawberries:

  • 8 ounces fresh strawberries hulls removed and sliced
  • 1 tablespoon sugar

For the cheesecake filling:

  • 8 ounces cream cheese softened
  • 1/2 cup plain Greek yogurt I used 2%
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup graham cracker crumbs
  • fresh berries more graham cracker crumbs, or whipped cream for topping, optional


Prepare the blueberries:

  • Place the blueberries, sugar, lemon juice and cornstarch in small saucepan. Cook over medium low heat until the berries have softened, and the liquid begins to thicken, about 5 minutes. Remove from heat and allow to cool. The mixture will thicken as it cools.

Prepare the strawberries:

  • Place the sliced strawberries and sugar in a small bowl and toss to combine. Let stand at room temperature for about 30 minutes to one hour, or until the berries are softened and syrupy.

Prepare the cheesecake filling:

  • Beat the cream cheese in a medium bowl with a mixer on medium speed until creamy, about 1 minute. Add the Greek yogurt, sugar, and lemon zest, and beat until combined.

Assemble the parfaits:

  • Divide the graham cracker crumbs evenly between 4-6 serving dishes, jars, or wine glasses (how many parfaits you get depends on the size of the dish you're using). Layer with cheesecake filling, alternating with the fruit fillings. Top with a dollop of cheesecake filling if there's any left, or some whipped cream, additional fresh berries, and graham crumbs. Cover and chill for about 30 minutes or until serving time. Enjoy!


  • I used small Weck jars for these, which yielded 4 servings.
  • If the berries are in peak season, using fresh blueberries and strawberries would be delicious as well!
  • Instead of macerating the strawberries, you can cook them the same as the blueberries.
  • Store any leftover compote in an airtight container in the fridge for up to one week.


Serving: 1parfait, Calories: 184kcal, Carbohydrates: 36g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 6mg, Sodium: 79mg, Fiber: 3g, Sugar: 25g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!