Strawberry Cheesecake Parfait

By srumbel

This recipe for Strawberry Cheesecake Parfait is, without a doubt, one of my all-time favorite things to make. It’s easy, fast and is so pretty when it’s all finished. I used these parfait bowls that were my mother-in-law’s but little mason jars would be perfect too. I usually bake a graham cracker crust but it’s not necessary. The bottom layer of these parfaits is not baked and is delicious!

from onsuttonplace.com

Ingredients

• 4 c. strawberries cleaned and quartered
• 1 T. sugar
• 1 2/3 c. graham cracker crumbs
• 1/4 c. sugar
• 6 T. butter, melted
• 8 oz. cream cheese at room temp.
• 1/2 c. sugar
• 1/2 t. vanilla
• One container Cool Whip

Preparation

Step 1

In a medium bowl mix strawberries and 1 T. sugar. Set aside.
Place graham crackers in a food processor and blend until they are crumbs. I used Honey Maid Fresh Stacks - 3 packages.
Dump crumbs into another bowl. Add 1/4 c. sugar and mix. Add butter and stir until well combined.
Set aside.
In the bowl of a standing mixer place cream cheese, 1/2 c. sugar and vanilla. Whip for 2 minutes. Add Cool Whip just until combined.
In the bottom of 8 parfait dishes or mason jars, place 2 heaping T. of graham cracker mix. Press until firm.
Add cream cheese mixture as the second layer.
Top with strawberries, dividing evenly between 8 servings.
Add a bit of whipped topping to the top right before serving. Garnish with fresh mint.Can be refrigerated several hours before serving.