Description
Irresistible No-Bake Brownie Cheesecake Parfait
Ingredients
Cheesecake Filling:
8 oz cream cheese, softened
3/4 cup granulated sugar
3/4 tsp vanilla extract
1 cup heavy cream
Chocolate Ganache:
1/2 cup heavy cream
1/4 cup butter
1 1/4 cups mini dark chocolate chips
Extras:
1/4 cup toasted coconut
1/4 cup coarsely chopped nuts
Store-bought or homemade brownies, cut into cubes
Instructions
Make the Ganache: Melt butter and cream together, then stir in 3/4 cup of chocolate chips until smooth. Let cool, then stir in remaining chocolate chips for texture.
Cheesecake Filling: Beat heavy cream until stiff peaks form. In a separate bowl, mix cream cheese, sugar, and vanilla until smooth, then fold in whipped cream.
Toast Coconut: Preheat oven to 350°F (180°C). Spread coconut on a baking sheet, toast until golden (5-10 mins), then cool.
Assemble Parfaits: Layer cheesecake filling, ganache, and brownie cubes in glasses. Repeat layers, topping with toasted coconut, nuts, and extra chocolate chips.
Chill & Serve: Refrigerate parfaits for 3-5 hours or overnight.
Summary
Prep Time: 20 mins
Chill Time: 5 hrs
Total Time: 5 hrs 20 mins
Servings: 4 parfaits
Calories: ~957 kcal per parfait
These No-Bake Brownie Cheesecake Parfaits are as beautiful as they are delicious—a perfect treat for any gathering!
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Step-by-Step Guide
Follow these detailed instructions for perfect parfaits every time. First, ensure your cream cheese is fully softened at room temperature for at least an hour; this prevents lumps in the filling. For the ganache, heat the cream and butter in a saucepan over medium-low heat until just simmering. Pour it over the first portion of chocolate chips in a heatproof bowl, letting it sit for one minute before stirring. This gentle melting method ensures a silky base. After cooling for 15 minutes, stir in the remaining chips—they won’t fully melt, creating delightful texture. For the cheesecake layer, whip the heavy cream in a chilled bowl until stiff peaks hold firmly. Separately, beat the cream cheese, sugar, and vanilla until completely smooth and creamy. Use a spatula to gently fold the whipped cream into the cheese mixture in three additions to maintain airiness.
Serving Suggestions
For an elegant presentation, serve these parfaits in clear glass tumblers or vintage champagne coupes. They are perfect for individual dessert servings at dinner parties. Consider offering a variety of toppings in small bowls—like crushed pretzels for salty crunch, fresh raspberries, or a drizzle of caramel sauce—so guests can customize their own. Pair with a cup of strong espresso or a glass of dessert wine to balance the richness.
How-to Summary
Create this decadent dessert by making a two-texture chocolate ganache and a fluffy no-bake cheesecake filling. Toast coconut for a nutty flavor. In serving glasses, simply alternate layers of brownie cubes, cheesecake filling, and ganache. Top with toasted coconut, chopped nuts, and chocolate chips. Chill thoroughly to set the layers before serving.
Frequently Asked Questions
Can I make this dessert ahead of time? Absolutely. Assemble the parfaits up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Add any crunchy toppings like nuts just before serving to maintain their texture.
What can I use instead of heavy cream? For a lighter but stable alternative, full-fat coconut cream can be used for both the filling and ganache. Do not use lower-fat dairy substitutes, as they will not whip properly.
How do I store leftovers? Keep parfaits covered in the refrigerator for up to 3 days. The brownie layer will become more moist over time, but they will remain delicious.
Can I use boxed brownie mix? Yes, store-bought or box-mix brownies work perfectly. Bake them according to package directions, let them cool completely, and then cut into cubes.
My ganache split or became grainy. How can I fix it? A broken ganache is often due to overheating. To rescue it, try whisking in a tablespoon of warm heavy cream until it becomes smooth again.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy, un-smooth filling that is difficult to fold with whipped cream.
- Over-toasting the coconut: It burns quickly. Watch it closely in the oven and stir once during toasting for even color.
- Not letting the ganache cool before assembling: If it’s too warm, it will melt the cheesecake layer and create a runny mess.
- Over-mixing the cheesecake filling after adding the whipped cream: This deflates the air and makes the filling dense instead of light and fluffy.
Conclusion
This No-Bake Brownie Cheesecake Parfait is the ultimate fuss-free dessert that delivers maximum impact. With its rich layers of chocolate, creamy cheesecake, and satisfying crunch, it’s guaranteed to impress at any occasion. By following the step-by-step guide and avoiding common pitfalls, you can create a professional-looking dessert with minimal effort. Enjoy the process of layering and the delicious reward that follows.