A recipe for Strawberry Cheesecake Parfaits! These refreshing treats are packed with layers of a buttery crumble, creamy cheesecake filling, and diced strawberries.
I first came across the inspiration for these Strawberry Cheesecake Parfaits over on Oh My Veggies. They are such a fun option for a light dessert, decadent addition to brunch, or even a part of a Valentine’s Day date night at home.
There are a couple of different components, but everything comes together relatively easily for quite the vibrant presentation in compact individual serving sizes.
Simply layer together a homemade oat nut crumble, creamy cheesecake filling, and diced strawberries in parfait or other serving glasses and serve immediately. If desired, you can top each glass with a couple of fresh strawberry slices and mint leaves for a nice contrast in color.
Layering the Strawberry Cheesecake Parfaits
The best part about making these Strawberry Cheesecake Parfaits at home is that you can adjust the layering as desired.
I personally enjoy the parfaits in thin, small glasses to really show off the layers. I start with a layer of the crumble, then cream cheese, strawberries, more crumble, and finally a layer of cream cheese to finish.
If using smaller or thinner glasses, it usually helps to transfer the cream cheese mixture into a piping bag with about a 1/2 inch (1.25 centimeter) tip. This will help control the amount added and keep the edges of the glass clean.
The exact amount of servings will depend on the size of the individual glasses. For a date night, they would be fun layered in sturdy wine glasses.
A Few Strawberry Cheesecake Parfait Tips
For the chopped nuts, use a combination of favorites. I generally go with equal parts almonds and hazelnuts.
If the crumble mixture is still too dry after a few minutes of rubbing in the butter, add another tablespoon of butter to bring the pieces together. Do not over-mix or it will start to form a dough and not a crumble.
Use old fashioned rolled oats, not quick cooking oats, for the best texture.
Bake the crumble in the oven until golden. If not heating evenly, toss once or twice to get a more consistent golden color.
If you are short on time and are wanting to skip the crumble altogether, it can be replaced with a favorite granola for a completely no-bake dessert.
Bring the cream cheese and sour cream to room temperature before mixing. This will help them blend better and create a more smooth texture.
Adjust the sugar levels in the oat mixture and cream cheese more or less, as desired.
The crumble can be made up to a couple of days ahead of time and refrigerated in an airtight container. The strawberries and cream cheese filling can be made and refrigerated up to one day in advance.
Do not layer the Strawberry Cheesecake Parfaits until immediately before serving. With time, the crumble will soak in the moisture from the strawberries and cream cheese and lose its crisp texture.
Depending on how you layer these parfaits, you may have one of the ingredients leftover. With leftover diced strawberries, I like to use them as a topping for yogurt or ice cream. The cream cheese filling is delicious with scones. The crumble can also be added to yogurt or ice cream.
Looking for more parfait recipes?
Try my:
This recipe was originally published in April 2014 and updated in February 2025.
Strawberry Cheesecake Parfaits Recipe
Adapted from Oh My Veggies
Strawberry Cheesecake Parfaits
Ingredients
Oat Crumble:
- 1/2 cup (63 grams) all-purpose flour
- 1/3 cup (30 grams) rolled oats old fashioned, not quick cooking
- 1/4 cup (50 grams) light brown sugar
- 1/4 cup (30 grams) chopped nuts such as almonds and hazelnuts
- 5 tablespoons (70 grams) unsalted butter chilled and diced
Strawberries:
- 1 pound (450 grams) fresh strawberries hulled and diced
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (15 milliliters) orange liqueur or orange juice
Lemon Cheesecake:
- 8 ounces (227 grams) cream cheese softened at room temperature
- 1/4 cup (65 grams) sour cream room temperature
- 1/2 cup (60 grams) powdered sugar
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon (15 milliliters) milk
To Garnish:
- fresh strawberry slices
- fresh mint leaves
Instructions
To make the oat crumble:
- Preheat oven to 350˚F (180˚C). Line a rimmed baking sheet with parchment or lightly grease.
- In a medium bowl, toss together the flour, oats, brown sugar, and chopped nuts.
- Add the diced butter and use your finger to rub the butter into the flour mixture to form a crumbly texture. Do not overmix.
- Arrange the crumble on the prepared baking sheet in a single layer.
- Bake in the preheated oven until golden, 12 to 15 minutes.
- Remove from heat and set aside to cool to room temperature.
To prepare the strawberries:
- In a large bowl, toss together the diced strawberries, 2 tablespoons (25 grams) sugar, and orange liqueur or orange juice until combined.
- Cover the bowl and refrigerate for 30 minutes to 1 hour.
To make the lemon cheesecake:
- In a large bowl, beat together the cream cheese and sour cream using a hand mixer or whisk until blended.
- Beat in the powdered sugar, lemon zest, and vanilla.
- Add the milk and continue to beat until light and creamy. Transfer to a piping bag with a 1/2 inch (1.25 centimeter) tip to easily transfer to the parfait glasses.
To assemble:
- Cover the bottom of a serving glass with a thin layer of the cooled crumble.
- Cover the crumble with a layer of the cream cheese.
- Cover the cream cheese with a layer of the strawberries.
- Continue to layer until the glass is filled, ending with a layer of the cream cheese.
- Repeat with the remaining glasses.
- Serve the Strawberry Cheesecake Parfaits immediately. If desired, garnish with fresh strawberry slices and mint leaves.
lk529
These are beautiful! Add in some blueberries at the top and you’ve got 4th of July all taken care of!! Pinning now.
Tara
Thanks! They would be perfect for 4th of July!