Description
Easy no-bake cheesecake parfaits with layers of vanilla wafer cookie crumbles, blackberry sauce, and a creamy cheesecake filling.
Ingredients
- 6 ounces, weight Vanilla Wafer Cookies
- 4 Tablespoons Butter, Melted
- 16 ounces, weight Cream Cheese
- 14 ounces, fluid Sweetened, Condensed Milk
- 1 teaspoon Vanilla
- 4 Tablespoons Fresh Lemon Juice, Divided
- 6 ounces, weight Fresh Blackberries
Preparation
For the cookie crumble crust:
Place the cookies in a resealable bag. Using a rolling pin or meat mallet, pound the cookies until crumbled into very small pieces. You can also use a food processor. In a separate bowl, drizzle melted butter over the crumbled cookies and stir to combine.
For the cheesecake filling:
In a stand mixer fitted with a paddle attachment or with a hand mixer, mix cream cheese on medium speed until creamy and smooth. Add sweetened condensed milk, vanilla, and 2 tablespoons lemon juice. Continue mixing on medium speed until combined, stopping once or twice to scrape down the sides of the bowl.
For the blackberry sauce:
In a food processor or blender, puree blackberries with remaining lemon juice. Strain the blackberry puree using a fine mesh sieve catching all the juices in a bowl. Discard the seeds and pulp.
To assemble, start with 1/4 cup cookie crumble crust for each glass. Spoon about ¼ cup of the cheesecake filling over the top, followed by 1 tablespoon of the blackberry sauce. Repeat adding a layer of each evenly in each glass.
Keep the parfaits in the refrigerator for at least 4 hours before serving. Serve cold.
