Ingredients
Equipment
Method
Make the cookie crumb base
- Mix the crushed vanilla wafers or graham crackers with the melted butter until evenly coated, then set aside.
- Beat the cream cheese until smooth, then add the powdered sugar and vanilla extract and mix until creamy.
Whip and fold the filling
- Whip the heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture gently until no streaks remain.
Layer the parfaits
- Spoon cookie crumbs into serving glasses as the first layer.
- Add a layer of cheesecake filling over the crumbs.
- Top with a layer of diced strawberries.
- Add another layer of cheesecake filling.
- Finish with a layer of blueberries, then repeat layers as desired.
Chill and serve
- Chill the parfaits for at least 1 hour to set the layers.
- Top with whipped cream and fresh strawberries and fresh blueberries right before serving, and add patriotic sprinkles if using.
Notes
For the cleanest layers, keep the strawberries diced and dry (pat gently if needed) so they don’t weep into the filling. Store covered in the refrigerator up to 3 days; do not freeze for best texture. For a lighter option, swap half the heavy whipping cream for Greek yogurt (still whip until thick) to reduce calories while keeping the filling creamy.