No Bake Cheesecake Parfait Bar Recipes

NO-BAKE CHEESECAKE PARFAITS

Steps:

• First, place the cookies in a resealable bag. Using a rolling pin or meat mallet, pound on the cookies until they have crumbled into very small pieces. You can also use a food processor for this step. In a separate bowl, drizzle the melted butter over the crumbled cookies and stir to combine.
• In a stand mixer fitted with a paddle attachment or with a hand mixer, mix the cream cheese on medium speed until it's creamy and smooth. Add the sweetened condensed milk, vanilla, and lemon juice and continue mixing on medium speed until combined, stopping once or twice to scrape down the sides of the bowl.
• In a food processor or blender, puree the blackberries with the lemon juice. Strain the blackberry puree using a fine mesh sieve catching all the juices in a bowl. Discard the seeds and pulp.
• Divide the crumbled cookies, filling, and sauce evenly among serving glasses layering each.
• Keep the parfaits in the refrigerator for at least four hours before serving. Serve cold.

EASY NO-BAKE CHEESECAKE PARFAITS

Steps:

• Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
• Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
• Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.

NO BAKE CHEESECAKE PARFAIT BAR

Steps:

• In a large mixing bowl, beat the cream cheese until completely smooth, 1-2 minutes.
• Add the sweetened condensed milk and vanilla (or vanilla bean paste) and combine thoroughly, scraping the sides.
• Transfer to a pretty bowl, cover, and refrigerate until chilled 2-3 hours.
• Meanwhile, melt butter in a medium bowl. Add the graham cracker crumbs (they don't have to be perfectly crushed) and mix it up.
• Divide toppings among separate bowls.
• Let people serve themselves! Party on.

NO-BAKE CHEESECAKE BARS

Steps:

• Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
• To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.