Serves 4
45 min
No-Bake Chocolate Cheesecake Parfaits
Recipe GLPR4fa12b74b3541f
Decadent individual desserts featuring layers of chocolate graham cracker crust, rich chocolate cheesecake filling made with cream cheese and Greek yogurt, and silky whipped cream on top. These no-bake parfaits are elegant yet simple to prepare, perfect for entertaining or a special treat. Chill before serving for best flavor and texture.
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Ingredients
2⅜ ounces Graham cracker crumbs
2 tablespoons Granulated sugar
⅞ ounces Dutch-processed cocoa powder, sifted
1¼ ounces Unsalted butter, melted
4 ounces Cream cheese, at room temperature
4 ounces Powdered sugar, sifted
⅞ ounces Dutch-processed cocoa powder, sifted
8 ounces Vanilla Greek yogurt
¾ teaspoon Vanilla extract
1 tablespoon Heavy cream
1 cup Heavy cream, for whipped cream topping
2 tablespoons Powdered sugar, for whipped cream
½ teaspoon Vanilla extract, for whipped cream
Directions
Combine graham cracker crumbs, 2 tablespoons granulated sugar, and 7/8 ounce cocoa powder in a small bowl. Whisk together until evenly blended.
Stir in melted butter until all crumbs are moistened and the mixture resembles wet sand. Divide evenly between four serving glasses, pressing each portion firmly into a compact layer at the bottom using a smaller glass or the back of a spoon. Refrigerate while preparing the filling.
In a large bowl or stand mixer, combine 4 ounces room-temperature cream cheese, 4 ounces sifted powdered sugar, and 7/8 ounce sifted cocoa powder. Beat on low speed, gradually increasing to medium-high, until the mixture is completely smooth and well incorporated, scraping down the bowl as needed.
Add the 8 ounces vanilla Greek yogurt and beat until smooth and fully combined with no visible streaks.
Add 0.75 teaspoon vanilla extract and 1 tablespoon heavy cream, then beat until the filling is light and fluffy. Divide filling evenly among the four glasses over the crust. Gently tap or shake each glass to level the filling. Refrigerate while making the whipped cream topping.
In a clean bowl or stand mixer, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and 0.5 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form and the mixture thickens to a spreadable consistency.
Pipe or spoon whipped cream generously onto the top of each parfait. Garnish with a chocolate curl if desired and serve immediately, or cover and refrigerate for up to 2 hours until ready to serve.
