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Strawberry Cheesecake Parfaits in three glasses next to fresh strawberries and oat crumble.
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Strawberry Cheesecake Parfaits

A recipe for Strawberry Cheesecake Parfaits! These refreshing treats are packed with layers of a buttery crumble, creamy cheesecake filling, and diced strawberries.
Course Dessert
Cuisine N/A
Keyword cheesecake, cream cheese, oat, parfait, rolled oats, sour cream, strawberries, strawberry
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings

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.