Honeybell No-Bake Cheesecake Parfaits
Honeybell No-Bake Cheesecake Parfaits
Ingredients
For the Parfaits
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar, to taste
- 1/2 cup heavy cream
- 1 cup graham crackers, crushed
- 2 Honeybells, peeled and cut into small pieces
For Garnish (Optional)
- as needed Honeybell pieces, extra
- as needed mint leaves
Instructions
- 1
In a medium bowl, combine the softened cream cheese and powdered sugar. Mix with a fork until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 5 min
- 2
Add the heavy cream to the cream cheese and powdered sugar mixture. Using an electric hand mixer, beat the mixture until it becomes light and fluffy, about 2-3 minutes. Set aside.
⏱️ 5 min
- 3
Prepare the graham cracker crumbs by crushing them finely. You can do this by placing them in a zip-top bag and crushing with a rolling pin, or by pulsing them in a food processor.
⏱️ 5 min
- 4
Assemble the parfaits in clear glasses. Begin by adding a layer of graham cracker crumbs to the bottom of each glass. Follow with a layer of the prepared cheesecake cream, then a layer of the peeled and cut Honeybell pieces.
⏱️ 3 min
- 5
Repeat the layers once more: graham cracker crumbs, cheesecake cream, and Honeybell pieces.
⏱️ 3 min
- 6
Finish the parfait with a final top layer of cheesecake cream. If desired, garnish with extra Honeybell pieces and fresh mint leaves.
⏱️ 2 min
- 7
Chill the assembled parfaits in the refrigerator for 20-30 minutes before serving to allow them to set and flavors to meld.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Honeybell No-Bake Cheesecake Parfaits
For the Parfaits
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar, to taste
- 1/2 cup heavy cream
- 1 cup graham crackers, crushed
- 2 Honeybells, peeled and cut into small pieces
For Garnish (Optional)
- as needed Honeybell pieces, extra
- as needed mint leaves
Instructions
- 1
In a medium bowl, combine the softened cream cheese and powdered sugar. Mix with a fork until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 5 min - 2
Add the heavy cream to the cream cheese and powdered sugar mixture. Using an electric hand mixer, beat the mixture until it becomes light and fluffy, about 2-3 minutes. Set aside.
⏱️ 5 min - 3
Prepare the graham cracker crumbs by crushing them finely. You can do this by placing them in a zip-top bag and crushing with a rolling pin, or by pulsing them in a food processor.
⏱️ 5 min - 4
Assemble the parfaits in clear glasses. Begin by adding a layer of graham cracker crumbs to the bottom of each glass. Follow with a layer of the prepared cheesecake cream, then a layer of the peeled and cut Honeybell pieces.
⏱️ 3 min - 5
Repeat the layers once more: graham cracker crumbs, cheesecake cream, and Honeybell pieces.
⏱️ 3 min - 6
Finish the parfait with a final top layer of cheesecake cream. If desired, garnish with extra Honeybell pieces and fresh mint leaves.
⏱️ 2 min - 7
Chill the assembled parfaits in the refrigerator for 20-30 minutes before serving to allow them to set and flavors to meld.
⏱️ 30 min