These gorgeous deconstructed strawberry cheesecake parfaits have all the flavour of a cheesecake without all the hassle. As easy to make as they are to eat!
I know it’s winter here in Australia, and we’re all craving lovely warming puddings, but yesterday was such a lovely day.
Despite the cold morning, you could have been forgiven for thinking it was summer, so I decided I wanted to celebrate it with these beautiful Strawberry Cheesecake Parfaits.
I’ve not so patiently been waiting for strawberry season to start here in Queensland, and when we were driving home from the Noosa Food and Wine festival on the weekend and I saw one of the strawberry farms open I just had to get some. I didn’t have a plan for what I’d make with the strawberries, I’d just been craving strawberries for so long I was a bit like a child in a lolly shop and ended up buying 1 kilogram of strawberries. With half chopped and tucked away in the freezer for a future recipe, I sliced the remaining fresh strawberries for my Strawberry Cheesecake Parfaits.
I ended up buying 1 kilogram of strawberries. With half chopped and tucked away in the freezer for a future recipe, I sliced the remaining fresh strawberries for my Strawberry Cheesecake Parfaits.
These strawberry cheesecake parfaits are easy to assemble, and if you don’t feel like going to the trouble of making a crumble feel free to substitute in crushed biscuits or granola you might already have squirrelled away in the cupboard. But given it is winter, and crumbles are my favourite winter dessert I just couldn’t resist the allure of the combination of smooth creamy cheesecake and crunchy crumble.
Enjoy!
Strawberry Cheesecake Parfait
Ingredients
- STRAWBERRY SYRUP:
- 150 g of caster sugar
- 60 ml of water
- 4 large strawberries diced
- CRUMBLE:
- 1/3 cup of plain flour
- 60 g of butter chopped
- 2 tbs of brown sugar
- 1 tbs of white sugar
- 3 tbs of rolled oats
- 2 tbs of flaked almonds
- MACERATED STRAWBERRIES:
- 400 g of strawberries sliced
- 1 tbs of sugar
- 2 tsp of Cointreau optional
- CHEESECAKE:
- 400 g of cream cheese
- 250 g of mascarpone cheese
- Strawberry syrup
Instructions
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Begin by making the crumble. Preheat the oven to 180 celsius (350 fahrenheit). In the bowl of an electric mixer fitted with a paddle attachment combine all of the ingredients and turn on to the lowest speed. Mix until the butter resembles the size of peas. Pour the mixture onto a baking tray lined with baking paper and bake for 8 to 10 minutes or until golden. Set aside to cool and use your fingers to crumble the mixture. Store in a container until ready to use.
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For the strawberries combine the sliced strawberries, sugar and cointreau in a bowl and cover and refrigerate for a couple of hours.
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To make the strawberry syrup place a smal saucepan over a medium heat and add the sugar and water and stir until the sugar is disolved. Bring to the boil and then reduce to a simmer for 5 minutes. Remove from the heat and add the strawberries. Cover and set aside for 30 minutes to infuse before blending in a food processor.
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To make the cheesecake place the cream cheese, mascarpone and strawberry syrup in a food processor and process until smooth.
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To assemble alternately layer the macerated strawberries (along with some of the syrup from the strawberries) with the cheesecake mixture followed by the crumble mixture ending with the cheesecake mixture. Top with extra strawberries to decorate.
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Serve immediately if you'd like the crumble to remain crunchy.
Can this recipe become a cheesecake cake slice instead of being in a cup like a parfait? i tried this recipe with the parfait cup and I am in love with it! I refrigerate the cream (mix with mascarpone cheese and cream cheese) for about 3 hours and its somewhat firm. Wonder have you made it in a cheesecake cake.. not sure if you get me lol please let me know. Thank you!
I haven’t tried making into a slice. It might work if you leave it in the fridge to set overnight, but I haven’t tried i. If you do decide to give it a go I’d love to hear how it turns out 😀
These were absolutely delicious! I love each of the components. Will definitely make again
I’m so glad you enjoyed them. I love strawberries 😀
Oooh, and I love these, too. What a great idea to make just a crumble by itself to go in the parfait. You’ve inspired me.
At the end of last year I started growing strawberries (with only a little success as I was a bit late for strawberry season!) I’m hoping to have a bit more luck this year and would love to make these!
It’s just wonderful, perfect and looks really really good.
Pictures are incredible!
When I crave for something I just do not care about what weather it is. This is a yummy parfait with awe some flavors of mascarpone, crumble and macerated strawberries.
Amazing! This is something I’d like to try because it seems so easy 🙂 but yields a sophisticated product! By the way, just a quick question. So it’s spring here in the northern hemisphere and also strawberry season. When do you get strawberry season over there? During YOUR spring or during OUR Spring (your autumn)? Hehe, sorry if it seems like a stupid question…
Hi Jen,
It’s not a stupid question at all. Strawberry season differs around Australia, as I imagine it would in the US too. I’m in Queensland, which gets very hot during summer, with it getting as hot as 40 degrees celsius (around 104 Fahrenheit), so our strawberry season runs from June (winter) to November (spring). In Tasmania, because it’s quite a lot colder than the rest of the country their strawberry season is in summer. This website shows the calendar of strawberry seasons around Australia http://www.strawberriesaustralia.com.au/6860050/strawberries-australia-facts-figures.htm
For some reason, I thought I already left a comment but I am back to say that I just love these gorgeous parfaits! So beautiful and I do believe the crumble might be my favorite part. Well, alright, I love it all 🙂 Wishing you a lovely weekend!
Hi Liren,
You already had a comment that I approved for this post, but thanks for commenting twice 😀
This recipe looks so good and your pictures are just amazing!
Anything with strawberries will always be a treat for me and my family. We have always been counting the days till strawberry season. This is a lovely dessert! Yum!
Love that combination of fresh strawberries and cream and this is a very elegant version of that classic combination!
Thanks Sylvie 😀
These look lovely. Such beautiful layers of strawberry goodness. You are so lucky to have them in season up there!
I love strawberries any time of the year and the same with parfait 🙂
Glad I’m not the only one 😀
What a beautiful, simple, and wonderful dessert idea! Perfect for a “do it yourself” dessert table, too. Thank you for sharing!
Now that looks like its been custom made for me! LOVE everything about this dessert. 🙂
Thanks 😀 It was pretty good. In fact my fiance insisted I make them again for dessert tonight.
Your pictures are stunning! This looks incredible! I love strawberries in any dessert but especially desserts with cheesecake in their title!
Thank you so much Lauren 😀
Ok, where’s my spoon? Just beautiful! Love the crumble 🙂
It was a gorgeous day yesterday – I wish there were strawberries atm here in Vic – been dying for the Winter ones to come in! The parfaits are adorable
It’s been quite unseasonably warm for winter hasn’t it. At least it’s a great excuse to enjoy summerlike desserts 😀
These look gorgeous Jennifer! I wish I had one right now!
LOVE these Jennifer! SO summery and fun!!
These look like they would be great for a dinner party dessert! I’m patiently waiting for my strawberries to grow on the balcony … there seems to be a small handful which might be ripe by next week 🙂
Thanh, I’m sure this would taste even better with strawberries you grew yourself. I’d love to grow my own strawberries but I’m a bit of a brown thumb. My latest victim is my parsley which I managed to kill the other week 🙁
I can’t get used to the difference in seasons in Australia. I had no idea strawberries grew in winter in Queensland – they are a summer crop here in the south, so it will be a while before I can try out this delicious treat. Still, I’m thinking frozen berries might just do the trick for me.
I can’t get used to the different strawberry growing seasons here in Australia either. I was feeling tortured when my Mum was telling me about the strawberries they were getting in Tasmania and was getting so impatient for the season to start here. I’m so glad it finally has, although the season officially starts in June.
this is definetly my type of dessert, so easy yet fresh and delicious
Looks and sounds wonderful! Strawberries are in season here too, but it’s springtime. 🙂
Mmm this would be great with spring strawberries. 😀
What a fantastic dessert! Would love to eat this right away!
I thought all the farms up here didn’t open up til June. I’m jealous you found one in my back yard and I haven’t done it yet.
I’ve got the jam jars all ready to go.
These parfaits are brilliant!
Hi Maureen,
You’re right, the season doesn’t officially start until June, but I managed to find one farm open. I’m planning on making homemade strawberry jam this strawberry season too. 😀
Lucky for me we’re just moving into summer in the UK so this pudding is absolutely perfect! Yum.
Winter or summer a food dessert is always craved for my friend 😀
This looks amazing!
Cheers
Choc Chip Uru
Hi Jen! So pretty! It may be winter for you but here we appreciate this kind of refreshing delicious dessert! Your photography is stunning as always and I get so much inspiration from you!
Awww Nami, you are far too kind. I think your photography is just stunning! 😀
yum! i didn’t realise you could freeze strawberries?! i love my freezer and freeze heaps of things but never thought of doing strawberries. although it does make sense, i use frozen raspberries!
i am heading up that way next week. i think i might have to stop there and pick some up too.
Your parfaits look delicious. Can I have a spoon please? 🙂
A divine dessert! I’d love to dig into that verrine right now… 🙂
Cheers,
Rosa
I think every season is a good season to enjoy strawberries Jennifer. A beautiful recipe xox
Gorgeous!! Strawberry season has started here as well and I do eat them a lot but trying to loose weight so not combining them into this dessert yet!! Keeping it for a later date!!
Oh How beautiful it is! And from the photo you can’t even tell it’s winter down under… 🙂
Your parfaits are so pretty! I always buy more strawberries than I can use at one time – thanks for another sweet way to use them :).
Ooh macerated in Cointreau – looks delish 🙂
Oh Jen I didn’t know that strawberry season had started already. How exciting! I think I miss them the most out of all the fruits when they’re not in season. This looks delicious.