If you have any leftover strawberry curd, don’t just eat it with a spoon—layer it with a creamy cheesecake mixture for a refreshing summer dessert. These Strawberry Cheesecake Parfaits combine bright strawberry curd (or jam or sauce) with a light cheesecake base for a dessert that’s elegant, simple, and adaptable. Serve them in glasses for a pretty presentation and easy portioning.
I first made a similar version last year using lemon curd and black raspberries, and the same idea works perfectly with strawberry. The cheesecake layer is a versatile base that pairs well with any fruit curd, jam, or a quick strawberry sauce. If you don’t have curd on hand, use a small-batch strawberry jam or a simple strawberry sauce as an easy substitute. The flavor combinations are endless.
For the bottom layer I used pieces of a sponge cupcake from strawberry shortcake cupcakes, but you can swap that for graham cracker crumbs, pound cake cubes, gingersnap crumbs, crushed Oreos, or skip the base entirely and just layer cheesecake and curd. Add-ins like chocolate chips or mini marshmallows also work if you want more texture or a twist on the classic flavor.
These parfaits are highly adaptable—use whatever fruit is in season, or replace fruit with hot fudge or caramel for a non-fruity version. They’re perfect for summer gatherings, a simple weeknight treat, or when you want an elegant dessert with minimal fuss.
One tip: the cheesecake batter may not taste fully developed right after mixing. It mellows and gains richness after chilling, which is why I recommend refrigerating the assembled parfaits overnight. The first time I made this recipe I worried the batter didn’t taste like cheesecake, but after chilling the parfaits were delicious and disappeared fast.
Strawberry Cheesecake Parfaits
Yield:
2 parfaits
2 parfaits
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup sweetened condensed milk
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/8 teaspoon vanilla
- 1/4 cup heavy whipping cream
- 2 tablespoons sour cream
- 2 tablespoons strawberry curd, jam, or sauce
- Graham cracker crumbs, shortcake pieces, or cookie crumbs
Whipped Cream:
- 1/3 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
Instructions
- In a large bowl, beat the cream cheese, sweetened condensed milk, lemon juice, lemon zest, and vanilla for about 1 minute until smooth. Beat in 1/4 cup heavy cream for 2 minutes or until the mixture thickens and is lump-free. Fold in the sour cream.
- Divide graham cracker crumbs, cake pieces, or cookie crumbs between two parfait glasses. Layer in the cheesecake mixture and spoon in the strawberry curd, jam, or sauce. Repeat and finish with a layer of cheesecake. Cover and refrigerate overnight to allow flavors to meld.
- For the whipped cream: whip 1/3 cup heavy cream with the powdered sugar and vanilla until stiff peaks form. Top each parfait with whipped cream and a fresh berry just before serving.
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Source: Adapted from Cooking Club Summer 2011