Experience the delightful flavors of my Strawberry Cheesecake Parfait, inspired by the captivating parfait selections found in Japan! With layers of fresh strawberries, creamy cheesecake filling, and a scrumptious crumble crust, this dessert is not only visually stunning but also incredibly easy to make. Treat yourself to a taste of indulgence with this visually beautiful dessert that’s as simple to prepare as it is delicious!
Why I Love This Recipe
If you’re a fan like me of visually stunning desserts that are easy to make and taste absolutely divine, my Strawberry Cheesecake Parfait is a must-try! This delightful creation is my homemade take on the classic Japanese parfait, featuring layers of homemade crust, creamy cheesecake filling inspired by my Cheesecake Stuffed Strawberries, and sweetened strawberries!
A classic Japanese-inspired recipe like my Japanese Coffee Jelly and Matcha Panna Cotta, you would often find offered at Japanese-style cafes, this dessert brings the flavors of Japan right to your kitchen. With its crunchy texture, creamy cheesecake taste, and burst of sweetness from the strawberries, this dessert is perfect for anyone looking to impress with minimal effort. Don’t wait—treat yourself and your loved ones to this delicious dessert today!
Ingredients
Ingredients
- 3/4 Cup Flour – all purpose flour for baking.
- 3 tbsp Sweetener – use your preferred sweetener.
- 3 tbsp 1/2 Butter – unsalted butter.
- 2 Cups Strawberries – fresh strawberries, washed and chopped.
- 2 tbsp Sweetener – use your preferred sweetener.
- 16 oz Cream Cheese – use block cream cheese.
- 1/2 Cup Sweetener – use your preferred sweetener.
- 2 tbsp Sour Cream – standard sour cream.
- 3 tbsp Heavy Cream – use heavy cream or heavy whipping cream.
- 1 tsp Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
- 1 tsp Lemon Juice – use fresh squeezed lemon juice.
Ingredient Substitutions
You can substitute the strawberries for another fresh fruit of your liking, such as blueberries or raspberries.
Directions
Step 1 Start with the crumble. Mix together flour, sweetener, and melted butter in a bowl. Stir well until combined. Spread and flatten the mixture onto a baking mat or parchment paper and bake until browned. After cooling, break the mixture into a ziplock bag and smash into crumbs.
💡 Crumble Crust Pro Tip
You can also crush Graham Crackers or Vanilla Wafers to use as the crumbs for your crumble crust.
Step 2 Wash and chop strawberries into small cubes. Add sweetener, mix, and set aside.
Step 3 Combine cream cheese, sweetener, sour cream, lemon juice, heavy cream, and vanilla extract. Beat with a stand or hand mixer until smooth.
Step 4 Using a piping bag or ziplock snipped at the corner, pipe a layer of cheesecake filling, then a layer of almond crumble, then a layer of strawberries, then cheesecake filling again. Repeat layers as needed. Chill in the refrigerator for at least one hour before serving.
🍓 Garnishing Pro Tip
Garnish with Fresh Strawberries or Whipped Cream for a delightful finishing touch.
🍰 Serving Pro Tip
For the best experience, Serve Chilled.
Frequently Asked Questions
Can this parfait be made ahead of time?
Yes! This is a perfect dessert to make ahead of time. You're actually going to want to chill in the refrigerator for at least an hour before serving, so it's an ideal dish to make the night before, or before you start getting ready.
Can I prepare the crumble crust ahead of time?
Yes, you can prepare the crumble crust ahead of time.
Is it necessary to use a piping bag for layering the ingredients?
No, it's not necessary to use a piping bag for layering the ingredients, but it can help create a neater presentation. You can simply spoon the ingredients in if you prefer.
Storage Tips
Store any leftovers in an airtight container in the refrigerator, where they will remain fresh for 3 to 5 days.
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Watch How To Make It
Strawberry Cheesecake Parfait
Ingredients
Crumb Topping
- 3/4 Cup Flour
- 3 tbsp Sweetener your preferred sweetener
- 3 1/2 tbsp Butter melted
Strawberry Topping
- 2 Cups Strawberries chopped
- 2 tbsp Sweetener your preferred sweetener
Cheesecake Filling
- 16 oz Cream Cheese softened
- 1/2 Cup Sweetener your preferred sweetener
- 2 tbsp Sour Cream
- 3 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Preheat oven to 350F.
- In a small mixing bowl, combine flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
- Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness. Bake for approximately 15-18 minutes or until browned. Let cool completely (about 15-20 minutes). For this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
- While waiting for the crumb topping to bake, wash and de-stem strawberries. Chop strawberries into small chunks and place into a bowl. Add sweetener and mix well. Set aside.
- Next in a large mixing bowl, combine cream cheese, sweetener, sour cream, lemon juice, heavy cream, vanilla extract and beat with a hand/stand mixer for 3-5 minutes until smooth and set aside.
- Once crust is cooled, break it into smaller pieces, place inside a ziplock bag and smash to crumbs. Note - if crumb is not completely cool, it will not crumble.
- Using a piping bag or a ziplock snipped at the corner, pipe a layer of cheesecake filling, followed by a layer of crumbs (approx. 2 tbsp), strawberry topping (approx. 2 tbsp), then cheesecake filling again. Finish off with crumbs and strawberries. Chill in the refrigerator for at least an hour before serving.
Nutrition
*Values Based Per Serving
Hi, do you know how long this will keep in the fridge?
Hello! We’ve kept ours in the fridge for 3 days before. The crust isn’t as crunchy once you store because of the moisturize from the strawberry, but it tastes fine.