Go Back
+ servings

Berry Cheesecake Parfait

Course: Dessert
Cuisine: British
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Crunchy, creamy, refreshing and loaded with summer berries, there's everything to love about this Berry Cheesecake Parfait. Ready in just 15 min, and awesomely gluten-free!
Print Recipe


  • 200 gr granola I've used homemade granola
  • 100 gr strawberries finely chopped
  • 100 gr blueberries
  • 100 gr blackberries
  • 4 strawberries to decorate
  • handful of fresh mint leaves
  • For the cheesecake filling:
  • 350 gr fresh ricotta cheese well drained
  • 150 gr light quark cheese well drained
  • 6 tbsp caster sugar
  • 1 lemon zested
  • ½ vanilla pod seeds scraped


  • For the cheesecake filling: place the ricotta and quark in a large bowl and mix until smooth and creamy. Add in the lemon zest, sugar and vanilla seeds, and mix through until combined. Refrigerate until ready to use.
  • To assemble the parfait: layer half the granola on the bottom of 4 dessert glasses.
  • Top with half the cheesecake filling, half of the chopped strawberries, ⅓ of the blueberries and ⅓ of the blackberries.
  • Fill the glasses with another layer of granola, the remaining chopped strawberries, ⅓ of blueberries, ⅓ of blackberries and top with a final layer of cheesecake filling.
  • Decorate each glass with fresh whole strawberries, the remaining blueberries and blackberries, mint leaves, sprinkle with a little granola and serve immediately.


You can also prepare the cheesecake filling in advance and refrigerate until you're ready to assemble your parfaits.
Make sure you assemble the parfait at the very last minute, so that the granola remains nice and crunchy.