Mini Cheesecake Parfaits

by Christina
(Wellsburg, WV)

This recipe for Mini Cheesecake Parfaits should only take you about 15 min. to make!


  • 1 pkg 8(oz) Philadelphia Cream Cheese, Softened
  • 1 1/2 cups cold Milk
  • 1 pkg 3.4(oz) Jell-O vanilla flavor instant pudding
  • 1 1/2 cups Cool Whip or Whipped topping
  • Nilla Wafers
  • 1 1/2 cups seasonal Berries


Beat cream cheese with mixer until creamy. Then beat in Milk and dry Pudding mix. Mix together until well blended. Whip in only 1 cup of the Cool Whip.


Take a muffin pan and fill it with liners. Put 1 Nilla Wafer in the bottom of each liner. Place about 2 tsp of cheese mixture on top of each Wafer.


Next place a few berries on top of each cheesecake. Place a few more tsp of cheese mixture on top of the berries and top with remaining Cool Whip.


Chill about an hour. Serve cold!


Extra Tip: You can place in small clear glasses (like in the photo) or wine glasses or even shot glasses if you want. (Just break up the Nilla Wafers in order for them to fit.)*






Thanks Christina! The Mini Cheesecake Parfaits sound really mouthwatering. They would definitely make a nice addition to our Easter desserts, for Spring, or any time at all.


The muffin liners are a great idea if you need to make a lot, especially if you are taking them somewhere else. (Less washing, too.) :)


But I particularly like the appearance of making them in glasses. That would be so pretty.

~Angie


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