No-Bake Cheesecake Parfait
- 1 1/2 cups finely crushed graham cracker crumbs
- 3 tablespoons granulated sugar
- 7 tablespoons butter (melted)
- 1 8 ounce package cream cheese, softened
- 1 14 ounce can sweetened condense milk
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 21 ounce can cherry pie filling
- In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.
- In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in the sweetened condense milk until combined.
- Add the freshly squeezed lemon juice and vanilla extract and stir well.
- Set 6 plastic, 9 ounce punch cups on the counter or a cookie sheet. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.
- Add 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.
- Next, evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half of the pie filling for another layer.
- Sprinkle 2 tablespoons of the graham crack crumb mixture over the cherry layer.
- Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.
- Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.
- Serve immediately or chill for up to 24 hours before serving.