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Greek Yogurt Cherry Cheesecake Cups
These no-bake cheesecake parfaits pair a buttery graham crumb base with a creamy Greek yogurt cheesecake filling and cherry topping for an easy dessert that feels special enough to share.
Ingredients
Brown Butter Graham Base
Greek Yogurt Cheesecake Filling
Topping
Instructions
Make the brown butter crumble
- StepIn a small saucepan over medium-low heat, melt the butter while stirring frequently until the butter foams and sizzles. Remove from heat once butter turns golden brown and smells nutty. Let cool for 5 minutes.
- StepIn a medium bowl, combine the graham cracker crumbs, brown sugar and salt. Add the brown butter and mix until well combined.
- StepDivide the brown butter crumble among 6 serving glasses or bowls. Press the crumble very lightly into the bottoms, keeping the texture somewhat loose and crumbly. Refrigerate while preparing the filling.
Make the cheesecake filling
- StepIn a large bowl, beat the cream cheese and icing sugar until completely smooth. Add the Greek yogurt, sour cream, vanilla, lemon juice and salt and beat just until combined. Set aside.
- StepIn a separate bowl, whip the cold whipping cream to firm peaks. Gently fold the whipped cream into the cream cheese mixture until evenly incorporated.
- StepDivide the cheesecake filling evenly across 6 servings glasses/bowls, and smooth the tops.
- StepRefrigerate for at least 4 hours, or until well chilled and set. Just before serving, spoon cherry pie filling or preferred filling over each parfait.
