No-Bake Chocolate Cheesecake Parfait
A delightful no-bake dessert featuring layers of creamy chocolate cheesecake and a crunchy graham cracker crust, perfect for any occasion.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs These golden, sweet crumbs provide the perfect base for the crust.
- 1/4 cup granulated sugar A little sweetness to complement the crust.
- 1/2 cup unsalted butter, melted Binds the crumbs together and adds moisture.
For the cheesecake filling
- 16 oz cream cheese, softened Adds a creamy, tangy base to the chocolate filling.
- 1/2 cup powdered sugar For a touch of sweetness that balances the cream cheese.
- 1 teaspoon vanilla extract Enhances the flavor with a hint of warmth.
- 1 cup semi-sweet chocolate chips, melted Brings the rich chocolate flavor to the dessert.
- 1 cup heavy cream, whipped Lightens the texture of the cheesecake filling.
For the ganache
- 1/2 cup semi-sweet chocolate chips Additional chocolate for a luxurious ganache topping.
- 1/4 cup heavy cream Helps achieve that silky, smooth texture in the ganache.
For garnish
- to taste whipped cream Adds a finishing touch.
- to taste chocolate shavings Adds elegance and an extra layer of chocolate flavor.
- to taste fresh berries A pop of color and a touch of freshness.
Instructions
Preparation of crust
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and resembles wet sand.
- Press the crust mixture into the bottom of serving glasses to form a solid base.
Making the cheesecake filling
- In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
- Fold in the melted semi-sweet chocolate carefully, ensuring the mixture stays light and fluffy.
- Gently fold in the whipped heavy cream until the mixture is smooth and creamy.
Assembling the parfait
- Spoon or pipe the cheesecake mixture on top of the graham cracker crust in the glasses.
Preparing and drizzling ganache
- For the ganache, heat the remaining chocolate chips and heavy cream together in the microwave in 30-second intervals. Stir until smooth and cool slightly.
- Drizzle the ganache over the cheesecake layer in each glass.
Chilling and serving
- Refrigerate the parfaits for at least 2 hours before serving.
- Top each parfait with whipped cream, chocolate shavings, and fresh berries.
Notes
To elevate this dessert, add a pinch of salt to the whipped cream or mix in some espresso powder with the melted chocolate. Consider different flavor profiles by substituting chocolate chips with butterscotch or white chocolate chips. Using store-bought graham cracker crust can also speed up the process.