Cheesecake Parfait No-Bake (Printable Version)
# What You'll Need:
→ Crust
01 -
7 tablespoons melted butter
02 -
3 tablespoons white sugar
03 -
1 and a half cups graham cracker crumbs, crushed fine
→ Filling
04 -
1 (8-ounce) block of cream cheese, softened up
05 -
1 teaspoon vanilla flavoring
06 -
1/3 cup lemon juice, squeezed fresh
07 -
1 (14-ounce) can of sweetened condensed milk
→ Topping
08 -
1 (21-ounce) can of cherry pie topping
# Steps to Follow:
01 -
Go ahead and serve them right away, or pop the finished cups in the fridge for up to a day.
02 -
Spoon the last of the cheesecake mix into each cup, sharing it evenly. Drop on the rest of the cherry pie topping. Sprinkle leftover crumb mixture on top one more time.
03 -
Lay out six 9-ounce cups on a baking sheet if you want. Drop in 2 spoonfuls of crumbs and press gently. Toss in 3 spoonfuls of the cheesecake mixture, smoothing it out. Pile on half the cherries, saving the rest for later.
04 -
With your mixer and the medium bowl, whip cream cheese until it looks nice and smooth. Pour in sweetened condensed milk and mix again. Splash in lemon juice with the vanilla, and stir it together.
05 -
Grab the small bowl. Toss in crushed grahams, then the sugar, then pour in melted butter. Mix until combined. Set to the side.
# Additional Tips:
01 -
You can swap out cherry for blueberry, peach, or even lemon pie filling if that's more your thing.
02 -
A little whipped cream on top makes these even yummier.
03 -
Stash them in the fridge with a lid for up to three days.