Light Strawberry Cheesecake Parfaits (Vegan)

May 15, 2020 | Desserts, Recipes, Vegan

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These light strawberry cheesecake parfaits are layered with graham cracker crumbs, creamy strawberry cheesecake filling, and topped with a delicious strawberry compote. It’s a great make-ahead dessert that everyone is sure to love. And with half the fat and calories of traditional cheesecake, you can’t go wrong with this vegan dessert!

light strawberry cheesecake parfaits (vegan)

It’s strawberry season. And I don’t know about you but over here WE LOVE STRAWBERRIES! I haven’t made a trip to the market lately without picking up a pint. We usually enjoy them with a little coconut whip, or over oats and cereal. And of course in my son’s favorite dessert- strawberry shortcake.

And believe me, I love shortcake. But I decided I wanted to step it up a notch and make something even more delicious with those big beautiful strawberries…

In comes light strawberry cheesecake parfaits!

Who doesn’t love a dessert that’s beautiful to look at and fun to make? Also, these parfaits are made with healthy ingredients and have half the fat and calories of traditional cheesecake. Oh and it taste amazing! The filling is sweet, thick, and creamy. And it’s topped with a fresh strawberry compote. What more can you ask for?

Hmmm… maybe a recipe that’s super easy to make? Well you got that too. This recipe shouldn’t take you any more than 30 minutes tops, and the rest is just chill time.

So what do you need?

Light Strawberry Cheesecake Parfait (Vegan) Ingredients

ingredients for light strawberry cheesecake parfaits (vegan)

To Make Light Strawberry Cheesecake Parfaits, you will need the following ingredients:

  • Strawberry Compote– This quick and easy compote makes the perfect topping for your parfaits. Make your compote first according to the recipe that’s linked so it can cool while you prepare the rest of the recipe. You will have extra, but believe me you will won’t regret it. It’s delicious on top of pancakes, oats, toast, ice cream, and so much more! Or if you are short on time, you can simply top your parfaits with fresh sliced berries. Both ways are delicious.
  • Cashews– Soak your cashews overnight and strain well to remove water. Or you can quick soak by adding them to boiling water and then allowing them to simmer for 10 minutes. 
  • Strawberries– I use fresh strawberries for this recipe. Frozen may work too, but I haven’t tested it yet. Let me know if you do.
  • Water
  • Lemon Juice– Fresh is best.
  • Sugar– Organic cane sugar is naturally vegan.
  • Stevia– If you prefer not to use stevia, you can add additional sugar or substitute sweetener of choice.
  • Xanthan Gum– xanthan gum is used as a vegan thickener for all sorts of recipes. You can find it in many health food stores or buy it on Amazon.
  • Vanilla Extract
  • Graham Crackers– Just be sure to chose ones without honey if you want to keep the recipe vegan. Keebler and Nabisco have vegan varieties or you can use any cracker/cookie that you prefer. Vanilla Oreos work well too. 😉

How to Make Light Strawberry Cheesecake Parfaits

vegan strawberry compote
  1. Make Strawberry Compote. Make your strawberry compote by following the recipe HERE and allow it to cool. Alternatively, you can top your parfait with fresh sliced berries.
  2. Crush the Graham Crackers. Use a food processor to crush the graham crackers into crumbs. Or you can place the graham crackers in a zip top bag and use a rolling pin to crush them. Set aside.
  3. Make the Filling. Add the water, soaked cashews, strawberries, lemon juice, sugar, stevia, and vanilla to a high speed blender. Blend on high for 1 minute and stop to scrape down the sides. Return to blending on low and add xanthan gum through the feeding hole at the top of the blender. Replace cap and blend on high for and additional 2-3 minutes or until silky smooth.
  4. Assemble Parfaits. Sprinkle a couple spoonfuls of the graham cracker crumbs into each of 5 small dessert cups. Next pour the strawberry cheesecake filling on top of the crumbs, dividing evenly among the dessert cups. Last top with strawberry compote or fresh strawberries.
  5. Chill. Cover and chill in the refrigerator for 2 hours or up to overnight.
  6. Happy Eating!
vegan strawberry cheesecake parfaits

Serving/Storing

These vegan cheesecake parfaits are delicious served with strawberry compote as I did here. They are also delicious served with fresh berries, such as raspberries and blueberries and a dollop of vegan whipped cream. You really can’t go wrong with the parfaits!

Store any leftover parfaits covered in the refrigerator for up to 3 days.

I hope you give this recipe a try and please let me know if you do.

Happy Eating!

Crystal

Light Strawberry Cheesecake Parfait (Vegan)
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Light Strawberry Cheesecake Parfaits (Vegan)

These light strawberry cheesecake parfaits are layered with graham cracker crumbs, creamy strawberry cheesecake filling, and topped with a delicious strawberry compote. It's a great make-ahead dessert that everyone is sure to love. And with half the fat and calories of traditional cheesecake, you can't go wrong with this vegan dessert!
Prep Time25 mins
Chill Time2 hrs
Course: Dessert
Cuisine: American
Keyword: light, Make-ahead, Summer
Servings: 5
Calories: 247kcal
Author: Crystal Yentzen

Ingredients

  • Strawberry compote see recipe and notes
  • 1 cup cashew soaked overnight or quick soak, see notes
  • 8 oz strawberries a little over 2 cups
  • 3/4 cup water
  • 3 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp stevia from Sweetleaf shaker bottle
  • 3/4 tsp xanthan gum see here
  • 1 tsp vanilla
  • 5 full sheets of graham crackers

Instructions

  • Make Strawberry Compote. Make your strawberry compote by following the recipe HERE and allow it to cool. Alternatively, you can top your parfaits with fresh sliced berries.
  • Crush the Graham Crackers. Use a food processor to crush the graham crackers into crumbs. Or you can place the graham crackers in a zip top bag and use a rolling pin to crush them. Set aside.
  • Make the Filling. Add the water, soaked cashews, strawberries, lemon juice, sugar, stevia, and vanilla to a high speed blender. Blend on high for 1 minute and stop to scrape down sides. Return to blending on low and add xanthan gum through the feeding hole at the top of the blender. Replace cap and blend on high for and additional 2-3 minutes or until silky smooth.
  • Assemble Parfaits. Sprinkle a couple spoonfuls of the graham cracker crumbs into each of 5 small dessert cups. Next pour the strawberry cheesecake filling on top of the crumbs, dividing evenly among the dessert cups. Last top with strawberry compote or fresh strawberries.
  • Chill. Cover and chill in the refrigerator for 2 hours or up to overnight.
  • Happy Eating!

Notes

  1. Strawberry Compote– Make your strawberry compote first according to the recipe that’s linked and allow it to cool while moving on with the recipe. You will have extra, but believe me you will won’t regret it. It’s delicious on top of pancakes, oats, toast, ice cream, and so much more! Alternatively, you can simple top your parfait with fresh topped berries. 
  2. Cashews– Soak your cashews overnight or you can quick soak them by adding them to boiling water and then allowing them to simmer for 10 minutes. 
  3. Stevia– I use the Sweetleaf Stevia from the shaker bottle for this recipe, but feel free to omit it and add additional sugar or sweetener of choice if you prefer. 
  4. Xanthan Gum– xanthan gum is used as a vegan thickener for all sorts of recipes. You can find it in many health food stores or buy it on Amazon. 
  5. Storage– Store your parfaits covered, in the refrigerator for up to 3 days. 

Nutrition

Calories: 247kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 258mg | Fiber: 3g | Sugar: 9g | Vitamin C: 34mg | Calcium: 17mg | Iron: 2mg

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