cheesecake parfait with berries and crumbled gingersnaps

cheesecake parfait with fresh berry jam

These no bake cheesecake parfaits are made with alternating layers of tangy cheesecake and quick berry jam. Top with crumbled gingersnaps for spice and crunch. Use your favorite berries for a gorgeous 4th of July dessert!


quick berry jam

  • 12 oz fresh berries (raspberries, strawberries, blueberries, or blackberries)
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 1 tsp fresh squeezed lemon juice

no-bake cheesecake

  • 2/3 cup heavy whipping cream
  • 10 oz full fat cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 cup full fat sour cream
  • 1 1/2 tsp fresh squeezed lemon juice
  • 1/2 tsp vanilla extract
  • 8 small gingersnap cookies, crumbled


quick berry jam

  1. Place berries (roughly chop strawberries, if using), sugar, lemon zest and lemon juice in a small saucepan and toss to combine. Heat over medium heat and stir until sugar dissolves.
  2. Increase heat to medium high and simmer, stirring often to prevent scorching, for about 10 minutes or until thick, darkened and jammy. Set aside to cool while you make the cheesecake filling.

no-bake cheesecake

  1. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream on medium speed until it reaches stiff peaks, about 5 minutes. Transfer to a small bowl and set aside. 
  2. Switch to the paddle attachment. Add cream cheese, sugar and salt to the mixing bowl (no need to clean it) and mix on medium speed until smooth. Add sour cream, lemon juice and vanilla and mix, scraping down bowl as needed, until very smooth and combined. 
  3. Remove the mixing bowl and, using a rubber spatula, carefully fold in whipped cream until combined. 
  4. Divide half the jam into the bottoms of four small jars (about 1 1/2 tablespoons). Top with a few spoonfuls of cheesecake mixture. Repeat layering with remaining jam and cheesecake batter.
  5. Cover jars and refrigerate until fully chilled, about 4 hours. When ready to eat, top each parfait with 2 crumbled gingersnap cookies.


Cheesecake parfaits will keep, covered and refrigerated, for up to 4 days.

If desired, make individual batches of jam for layers of different colors and flavors. 

Example (seen in photos): 

6 oz blackberries, 1/4 cup sugar, zest of half a lemon and 1/2 tsp lemon juice

6 oz strawberries, 1/4 cup sugar, zest of half a lemon and 1/2 tsp lemon juice 


Keywords: cheesecake parfait