Just in time for the fourth of July – but good any time – here’s an impressive layered treat that takes no baking time and can be easily assembled. There’s a lot of flexibility in this recipe – make it in a trifle bowl, or use shot glasses, swap pie filling for fresh fruit, switch out the graham cracker crumbs for cookies or leave it out altogether. The one thing you really should do is plan ahead – for best texture these should chill at least an hour before serving.
Look below for the full recipe, and my ingredient/sub suggestions.
And if you liked what you saw, or like what I do, feel free to buy me a cup of coffee
Ingredients
Cookie Crumble:
2 c (about 220g) crushed graham cracker* crumbs, commercial or homemade
5 Tbsp butter or df margarine*
2 tbsp granulated sugar
Cream Cheese Layers:
16 oz (2 blocks) regular or df cream cheese*
5 Tbsp butter or df margarine*
2 tbsp granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
2 c Whipped Cream, Cool Whip, or Whipped Df Topping*
Fruit Layers:
4 15 oz cans pie pilling OR 2 recipes or Summer fresh fruit pie filling (I suggest blueberry and strawberry for this) OR 8 c fresh berries
*Variations:
Graham Crackers Variation: swap for your favorite cookie instead
*Allergy/Brand Recommendations:
Commercial Graham Crackers: Kinnikinnick S’morables
Margarine: Earth Balance or Smart Balance
Cream Cheese; Violife
Whipped Cream: Rich Whip or So Delicious Whipping Cream Alternative
Instructions
Prepare your Cookie Crumble: Grind cookies into crumbs. In a small saucepan melt the butter or df margarine. Stir in cookies and sugar, and toss to coat. Cook, stirring, until the cookie crumbs are lightly toasted – about 1-2 minutes. set aside to cool completely.
Prepare Cream Cheese Filling: In a mixing bowl (with electric mixer) or in a stand mixer, blend together cream cheese, butter or df margarine, sugar, lemon juice, and vanilla until evenly blended and slightly fluffy. Fold in whipped cream – no need to be gentle, and stir until mixture is evenly combined. Place into a piping bag or ziploc (this is not entirely necessary, but helps keep things neat!) and set aside.
Prepare Fruit Filling: If you are using fresh fruit, wash it and cut into bite sized pieces. If you are using cooked or fresh fruit pie filling, make sure this is prepared and completely cool.
Assemble parfaits: Get out 8 parfait glasses or small bowls/half pint mason jars. Place 2 tbsp cookie crumble in the bottom of the dish, then pipe or spoon about 2-3 tbsp of cheesecake mixture over the crumbs. Top with about 2-3 tbsp of pie filling (we recommend strawberry). Repeat the cookie layer and cheesecake layer, then top with a layer of pie filling (we recommend blueberry). Continue until glass is full. It is particularly nice to finish with a layer of pie filling.
