Greek Yogurt Berry Cheesecake Parfaits

Are you looking for a quick, easy, and no-bake summer dessert? Try these lighten-up Greek Yogurt Berry Cheesecake Parfaits!

I served these berry cheesecake parfaits in ice cream sundae glasses, but you can also serve them in mason jars, juice glasses or even cocktail glasses.

These Greek Yogurt Berry Cheesecake Parfaits are perfect to take along to any summer celebration, but they are also a really great no-fuss dessert for any day of the week. 

Can you Make the Greek Yogurt Parfaits Ahead of Time?

The crust and fillings can be prepared and refrigerated in advance so that you can simply assemble your parfaits right before serving. Simply store each in separate containers, covered, in the fridge.

How to Store Greek Yogurt Parfaits

These Greek Yogurt Parfaits store really well in the refrigerator for up to 2-3 days. Simply cover and enjoy as desired.

Looking for more Delicious and Easy Summer Dessert Recipes?

Check out some of my favourite recipes for dessert in the summer:

These crustless mini cheesecakes are just the thing for a yummy summer dessert for a crowd. Make these and top with your favourite, seasonal fruit.

This Black Cherry Crisp is gluten-free & refined sugar free, but still full of delicious flavours with a fabulous oat & honey crisp topping.

Greek Yogurt Berry Cheesecake Parfaits

Prep time: 10 minutes | Chilling time: 2 hours | Serves: 4

Crust Ingredients:

¼ c. raw almonds
¼ c. raw pecans
3 pitted dates, roughly chopped
¼ t. ground cinnamon, plus more for garnish

Cheesecake Ingredients:

4 oz. cream cheese, room temperature
1 c. full-fat Greek yogurt
3 T. honey, preferably local (or maple syrup)
1 t. real vanilla extract
1 c. strawberries, chopped
1 c. raspberries
½ c. blueberries

Directions:

In the bowl of a food processor, combine almonds, pecans, dates, and cinnamon. Pulse until the mixture starts to form a ball and the nuts are nicely broken down. Divide the nut crust between 4 individual serving dishes or jars and set aside.

In a large mixing bowl, beat the cream cheese, Greek yogurt, honey, and vanilla with an electric mixer until smooth. Set aside.

Divide half of the cheesecake mixture between the 4 serving dishes or jars and divide half of the berries among the individual dishes. Repeat this process with remaining cheesecake mixture and fresh berries.

Place the parfaits in the refrigerator for at least 2 hours to chill. To serve, garnish with ground cinnamon or an extra drizzle of honey, if desired. Enjoy!

**Tip: If cream cheese isn’t fully softened, beat it first before adding the other ingredients.