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If you love the dreamy combination of citrus and vanilla, then it’s time to enjoy these No-Bake Creamsicle Cheesecake Parfaits! They are the perfect mini desserts to enjoy for spring holidays, summer parties, or any occasion that is only complete with a lovely little sweet treat.
Love creamsicles? Then you also have to try an easy Creamsicle Smoothie and a refreshing Creamsicle Jello Mold!
Why You’ll Love These No-Bake Creamsicle Cheesecake Parfaits
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free option
- Skill Level: Easy
Cheesecake is great, but it does take a little effort. If you want to enjoy the decadent flavor of cheesecake without the work (or even the need to turn on the oven), then you’ve got to try these No-Bake Creamsicle Cheesecake Parfaits. With layers of graham cracker crust, creamy cheesecake, tangy curd, and fluffy whipped cream, they are simple, bright, creamy, and easy to make gluten free.
What I especially love is that they are mini parfaits! When you go to a party and there is a big spread of desserts, don’t you want to try a little of everything? I know that’s what me and my sweet tooth want to do. So I love making individual serving desserts that allow you to enjoy the entire thing, plus a little of everything else too. Here’s why you’ll love them:
- So easy. You can certainly make everything from the graham crackers to the curd from scratch, but using storebought shortcuts is just as tasty. And it makes assembling these mini parfait desserts a total breeze.
- So versatile. While orange may be the classic flavor for a creamsicle and lemon is the most common curd, any citrus flavor you love will work. And the crust can be made with any type of cookie crumbs or even simply some almond meal for a nutty twist.
- So delicious. Citrus and vanilla are always a favorite combination, but these little treats take that nostalgic flavor pairing and elevate it to something a little more elegant.
What You’ll Need
Gather some shot glasses or other mini dessert glasses, or you can pick up disposable mini dessert cups. Then you’ll be ready to make these mini parfaits. Here’s a quick overview of the ingredients needed to make this parfait recipe. You’ll find the full quantities and detailed instructions in the recipe card at the bottom of the post.
- Plain Greek yogurt. Nonfat, low fat, or whole milk yogurt will work. If you only have vanilla yogurt, you can skip the sugar.
- Cream cheese. Either regular or light will work, but I do not recommend fat free. Let it soften to room temperature.
- Powdered sugar. Divided to use some in the cheesecake mixture and the rest for the whipped cream topping.
- Vanilla extract. Again, divided to use some in each layer.
- Heavy cream. Most is to make the homemade whipped cream, but a little makes the no-bake cheesecake extra rich and creamy.
- Graham crackers. You’ll crush them into crumbs. Be sure to use GF grahams if needed or bake a batch of my Gluten Free Graham Crackers. As an alternative, try Gluten Free Vanilla Wafers or even just some almond flour.
- Citrus curd. You can use homemade or storebought citrus curd, such as lime, orange, or classic lemon curd. I like to make it with my homemade Grapefruit Curd for an extra tangy twist. If you want that classic creamsicle flavor of vanilla and orange, follow this Easy Microwave Citrus Curd recipe from The View from Great Island.
Proper Storage
Keep the creamsicle cheesecake parfaits refrigerated until you are ready to serve them. They can be kept out at room temperature for up to an hour or two for serving but then must be returned to the refrigerator immediately to keep them chilled. If refrigerated, they will be good for up to 2 or 3 days.
More Mini Parfait Recipes
No-Bake Creamsicle Cheesecake Parfaits
Ingredients
- ½ cup plain Greek yogurt
- 8 oz. cream cheese (regular or light), at room temperature
- ½ cup + 1 Tablespoon powdered sugar, divided
- 1 teaspoon + ¼ teaspoon vanilla extract, divided
- 1 cup heavy cream, divided
- 12-16 graham crackers, crushed into crumbs or about 3/4-1 cup graham cracker crumbs (gluten free if needed), or almond meal
- 1 1/2 cups Vanilla Bean Grapefruit Curd or other homemade or storebought citrus curd, such as lemon, lime, or orange
Instructions
- Place a glass or metal bowl in the freezer to chill. Have 12-16 shot glasses, tiny bowls, or other mini dessert glass ready to fill.
- In a medium bowl, add the Greek yogurt, cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and ¼ cup heavy cream, and beat with a hand mixer until smooth. Set aside.
- Add the remaining ¾ cup heavy cream, 1 Tablespoon powdered sugar, and ¼ teaspoon vanilla extract to the chilled bowl and whip with a whisk or hand mixer to form soft peaks. Store in the refrigerator until needed.
- Place about 1 Tablespoon of the crumbs or meal in the bottom of each serving glass.
- Place the cheesecake mixture in a pastry bag or large heavy duty plastic storage bag and cut off the tip or corner, or carefully use a spoon, and divide evenly between the serving glasses.
- Top each one with 1-1½ Tablespoons of the curd (you can again use a pastry bag or heavy duty plastic bag).
- Place the whipped cream in a pastry bag or large heavy duty plastic storage bag and cut off the tip or corner, or carefully use a spoon, and top each of the serving glasses.
- Store in the refrigerator until ready to serve.
Did you make this?
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Of course! Everybody loves desserts that don’t need to be heated up and this cheesecake parfait of yours is the answer to that. Your presentation looks wonderful and I’m pretty sure the flavor is amazing too!
Thanks so much!
Such a cute presentation and amazingly delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks Karly!