Luscious, tangy, and oh-so-easy, these Cheesecake Parfaits are everything you wish for in a hassle-free, no-bake dessert! 😀
February is here people! Can you believe we’re already into the second month of the New Year? Well, it’s not so new anymore, is it? If you’re slacking on your New Year’s resolutions, we’re in the same boat. But I think it’s time to pull up our socks and get on it!
My resolution for 2017 is to blog more. I wasn’t able to share as much yummy-ness with you as I wanted to back in 2016, but this year is going to be different, I promise. So here’s my second blogpost of the year – No-bake Cheesecake Parfaits! (I know saying ‘second blogpost of the year’ in February doesn’t sound so promising, but trust me, will ya? 😛 )
I love cheesecake (who doesn’t?), and the baked variety is definitely my favourite kind. There’s something wonderful about perfectly blended cream and cheese baked into a blissful, velvety, mildly-sweet cheesecake that is elevated by the salty, crunchy biscuit base! But to get a baked cheesecake to that level of awesomeness takes time and quite a bit of patience, both of which I fall short of after a day of work/chores. That’s when these No-bake Cheesecake Parfaits come to the rescue! 😀
Unlike other no-bake cheesecakes, this recipe doesn’t require the use of gelatin. Can they be turned out of their moulds once set? No, they can’t. Someday I will come up with a solution to making a no-bake, no-gelatin cheesecake stand up on its own biscuit base, but not today. Today, I’m in a hurry and my taste buds are really yearning for those beautiful flavours of a classic cheesecake. I need cheesecake NOW, so I cheat! 😛
Here’s what you need:
- Digestive Biscuits – 200 g
- Caster Sugar – 30 g
- Unsalted Butter – 55 g, melted
- Cream Cheese – 300 g
- Sweetened Condensed Milk – 175 g
- Lemon Juice – 1 tbsp, freshly squeezed
- Vanilla Extract – 1 tsp
- Fresh Strawberries & Mangoes – 1 cup, cubed
Here’s how you make these fruity Cheesecake Parfaits…
Step 1: Using a food processor (or a regular mixer-grinder), blitz the digestive biscuits and caster sugar to a fine crumb. Add in the melted butter and mix well. Spoon the biscuit crumbs into the base of dessert glasses and pop them into the fridge for 10 minutes.
Step 2: Blend cream cheese, sweetened condensed milk, lemon juice and vanilla extract using a hand mixer until everything is well incorporated. Pour the cream cheese mixture over the biscuit base in the dessert glasses and refrigerate for 20–25 minutes.
Step 3: When you are ready to plate up, take the Cheesecake Parfaits out of the fridge, top them with cubed strawberries and mangoes and serve chilled!
Tip: You can top these Cheesecake Parfaits with any topping of your choice. Assorted fresh fruits, berry jam or coulis or a generous helping of Nutella make for delicious toppings!
That doesn’t sound hard at all, does it? All in all, it took about 15-20 minutes of work to make the cheesecakes and then another 20 arduous minutes of waiting until they chilled in the refrigerator. But 40 minutes in, you’ve got these fabulously melt-in-the-mouth beauties just raring to go! To go straight into your tummy, I mean! 😉 Music to your ears, eh?
I’m not trying to be blasphemous when I say that these Cheesecake Parfaits taste just as good as the Good Ol’ Baked Cheesecake. But then, I cannot not say it, because it’s true. (Ah, my love for convoluted sentences 😛) Truth is, they taste delicious, without being too rich; and are all about the goodness of tangy, tantalizing cream cheese. However, the texture is far from that of a baked cheesecake. This is lighter, less cake-meets-set-custard-ier and more pastry-cream-meets-buttercream-ier. Yet, somehow it works beautifully. Pure heaven! 😀
I love looking for shortcuts in complicated recipes, only to end up with an amazing end product, while having cut the preparation time and effort in half! That’s not to say that shortcuts always work. But this one certainly does! Give it a try! 😀