Description
This addictively good cherry cheesecake parfait is made by layering no-bake cheesecake filling with a buttery graham cracker crumble and sweet cherry compote. Can also be made gluten free.
Ingredients
Units
Scale
FOR THE CREAM CHEESE FILLING:
- 10 ounces full-fat cream cheese, at room temperature
- 6 tablespoons full fat sour cream, at room temperature
- 3 tablespoons sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy whipping cream
FOR THE COMPOTE:
- 1 pound frozen pitted cherries
- 2 tablespoons sugar
- 3 whole star anise
- Peel of 1/2 of an orange (3 or so large strips)
FOR THE GRAHAM CRACKER CRUMBLE:
- 5 full graham cracker sheets
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
Instructions
FOR THE CHEESE CAKE FILLING:
- MIX: Combine the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract in a stand mixer fitted with a paddle attachment. Mix on low until combined and then increase the speed to medium and beat until mixture is fluffy and smooth, about 2 minutes. Scrape down the bowl, if needed.
- ADD WHIPPING CREAM & WHIP: Add the heavy whipping cream and mix until just combined, and then whip the mixture, using the whisk attachment on high speed, until thick and fluffy, about 5 minutes. Scrape the bowl down as needed. You can also use a hand-held mixer or mix by hand.
- COVER AND STORE: Cover and refrigerate until ready to use. It will last up to 3 days.
FOR THE CHERRY COMPOTE:
- ADD INGREDIENTS TO A SAUCEPAN: Add the frozen cherries, sugar, star anise, and orange peels into a medium saucepan over medium-high heat. Bring to a boil and then reduce to a simmer.
- SIMMER: Simmer until the sauce has started to thicken, about 10-15 minutes. The compote will continue to thicken as it cools. Set aside and let cool to room temperature. Then remove the star anise and orange peels.
- COOL & STORE: The cherry compote will last, stored in an airtight container, for up to 5 days in the fridge.
FOR THE GRAHAM CRACKER CRUMBLE:
- PREP: Heat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
- MIX DRY INGREDIENTS: Add graham crackers, flour, sugar, and salt to a food processor and pulse until finely ground.
- ADD MELTED BUTTER: Transfer to a medium bowl and add the melted butter. Stir gently until the butter is incorporated and the texture is similar to clumpy, wet sand.
- BAKE: Spread in an even layer on the baking sheet and bake until golden brown, about 12 minutes.
- SERVE & STORE: Once cooled, the crumble can be stored in an airtight container at room temperature for about a week.
Notes
- MAKE AHEAD & STORAGE: The cheesecake can be made up to 3 days in advance and stored in an airtight container in the fridge. The crumble is good for about a week, stored in an airtight container at room temperature. And the cherry compote will last up to 5 days stored in an airtight container in the fridge.
- GLUTEN-FREE OPTIONS: To make this recipe gluten-free, or to skip some of the work, swap the crumble for toasted and chopped almonds (or nuts of your choice).
- OTHER BERRIES: This recipe will work with other berries, including raspberries, strawberries and/or blueberries. Just swap the star anise and orange rind with an (optional) teaspoon of lemon zest. And adjust sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert