No Bake Strawberry Cheesecake Parfaits
Equipment
- Stand Mixer with the Whisk Attachment
- Rubber Spatula
- Ramekins or Jars / Parfait Glasses
- Parchment Paper
Ingredients
For the Parfaits:
- 1 cup heavy cream
- 2 8 oz. packages cream cheese
- ¼ cup full-fat Greek yogurt
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2/3 cup powdered monk fruit sweetener
- 1 tablespoon lemon juice
- Pinch Kosher salt
- Almond Flour Crumble recipe below
- Macerated Strawberries recipe below
For the Almond Flour Crumble:
- 4 tablespoons butter
- 1 ½ cups almond flour
- 3 tablespoons monk fruit sweetener granulated
For the Macerated Strawberries:
- 15 strawberries trimmed and diced small
- 1 tablespoon lemon juice
- 3 tablespoons monk fruit sweetener granulated
Instructions
For the Parfaits:
- In the bowl of the stand mixer, whisk the heavy cream on medium speed until soft peaks form. Increase the speed to medium-high and whisk until it reaches stiff peaks. Transfer to a mixing bowl.
- In the bowl used for the whipped cream (no need to clean it out), add the cream cheese, yogurt, monk fruit sweetener and salt. Whisk until light and fluffy, then add the vanilla extract, almond extract, and lemon juice. Whisk just until combined.
- Take ¼ of the whipped cream and mix it into the cream cheese mixture. Then, in three separate batches, gently fold the whipped cream mixture into the cream cheese mixture using a rubber spatula. Divide between glasses or jars and let set in the refrigerator for at least one hour.
- When ready to serve, top with the macerated strawberries and almond flour crumble.
For the Almond Flour Crumble:
- Preheat your oven to 350°F. Combine the butter, almond flour, and sweetener in a large mixing bowl. Using your hands, mush the ingredients together until they resemble a crumbly texture. Spread onto a parchment-lined sheet pan and bake for 20 minutes, stirring once in between. Let cool to room temperature before using.
For the Macerated Strawberries:
- Place all ingredients into a medium mixing bowl and stir to combine. Let sit for at least 10 minutes before using.
Notes
***Components for the parfaits are best stored separately and put together when ready to serve.
Cheesecake Base Storage: Store in the glass jars or glasses that you're using for the parfaits, covered tightly with plastic wrap, in the refrigerator for up to 1 week. Alternatively, store in an airtight container for up to 1 week.
Macerated Strawberries: Store in an airtight container in the refrigerator for up to 1 week.
Almond Flour Crumble: Store in an airtight container or Ziplock bag in the pantry for up to 1 month or in the freezer for up to 6 months.
Tried this recipe?Let us know how it was!