No-Bake Cheesecake Parfaits

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Adapted from Martha Stewart’s No-Bake Cheesecake recipe these easy no-bake cheesecake parfaits have layers of blackberry sauce and vanilla wafer cookie crumbles. Make them up to a day in advance to allow time for them to set and chill.



For the Cookie Crumble Crust

  • 6 ounces vanilla wafer cookies (about 1/2 of 11 ounce box)
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • Juice from 1/2 a lemon

For the Blackberry Sauce

  • 6 ounces fresh blackberries
  • Juice from 1/2 a lemon


  1. Make the Cookie Crumble Crust: First, place the cookies in a resealable bag. Using a rolling pin or meat mallet, pound on the cookies until they have crumbled into very small pieces. You can also use a food processor for this step. In a separate bowl, drizzle the melted butter over the crumbled cookies and stir to combine.
  2. Make the Cheesecake Filling: In a stand mixer fitted with a paddle attachment or with a hand mixer, mix the cream cheese on medium speed until it’s creamy and smooth. Add the sweetened condensed milk, vanilla, and lemon juice and continue mixing on medium speed until combined, stopping once or twice to scrape down the sides of the bowl.
  3. Make the Blackberry Sauce: In a food processor or blender, puree the blackberries with the lemon juice. Strain the blackberry puree using a fine mesh sieve catching all the juices in a bowl. Discard the seeds and pulp.
  4. Assemble the Parfaits: Divide the crumbled cookies, filling, and sauce evenly among serving glasses layering each.
  5. Keep the parfaits in the refrigerator for at least four hours before serving. Serve cold.