No-Bake Strawberry Cheesecake Parfaits
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- Prep Time
- Minutes
- Difficulty Level Easy
I love making “food in jars.” I especially enjoy using local produce from farms or Farmer’s Markets, of which I’m a huge advocate. Nothing says “fresh” more to me than buying in-season produce locally and turning it into something your friends and family will all enjoy. From scratch, made with love, these little dessert parfaits in jars are made to please. Because they are completely portable, they are great for picnics or backyard gatherings. The jars can be kept cool in a cooler, and the lids keep the bugs out … perfect. I make many different varieties, but this recipe features my Homemade Strawberry Pie Filling. So easy and super-delicious!
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Ingredients
- 1/2 cup sugar
- 1 cup sour cream
- 2 Tbls. lemon juice
- 1/2 - 8 oz. container Cool Whip or 1 cup Heavy Cream
- 1 - 16 oz. jar Homemade Strawberry Pie Filling
- 1 1/4 cup graham cracker crumbs
- 2 Tbls. sugar
- 5 Tbls. melted butter
- 1 - 8 oz. cream cheese
Instructions
- 1. Set out cream cheese to soften. Once softened, beat cream cheese and sugar until smooth and combined. Add vanilla, lemon juice and sour cream and beat until well blended. Mix in heavy cream or cool whip until fluffy. Cover with plastic wrap and allow to cool 1-2 hours.
- 2. In 8 - 8 oz. mason jars, add 2 tbls. of the graham cracker crumb crust then top the crust with 2 large spoonfuls of the cheesecake filling, and lastly top cheesecake filling with 2 spoonfuls of the strawberry pie filling, repeating one more time in order given, until each jar is full and all ingredients are evenly distributed. Cover jars with lids and store in the refrigerator. Yield: 8 - 8 oz. mason jars
Instructions
- 1. Set out cream cheese to soften. Once softened, beat cream cheese and sugar until smooth and combined. Add vanilla, lemon juice and sour cream and beat until well blended. Mix in heavy cream or cool whip until fluffy. Cover with plastic wrap and allow to cool 1-2 hours.
- 2. In 8 - 8 oz. mason jars, add 2 tbls. of the graham cracker crumb crust then top the crust with 2 large spoonfuls of the cheesecake filling, and lastly top cheesecake filling with 2 spoonfuls of the strawberry pie filling, repeating one more time in order given, until each jar is full and all ingredients are evenly distributed. Cover jars with lids and store in the refrigerator. Yield: 8 - 8 oz. mason jars
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