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No Bake Cranberry Cheesecake Parfaits with Gingersnap Crumbs

No bake cranberry cheesecake parfaits layer tangy, glossy cranberry compote with a smooth whipped cheesecake filling and buttery gingersnap crumbs. The individual servings chill in glasses for at least 2 hours, then get a final sprinkle of crumbs just before serving.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry compote
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 0.5 cup water
  • 1 tsp orange zest finely grated
For the gingersnap crumbs
  • 2 cups gingersnap cookie crumbs
  • 3 tbsp unsalted butter melted
For the cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 8 8-ounce parfait glasses

Method
 

Cook the cranberry compote
  1. Combine the cranberries, granulated sugar, water, and orange zest in a medium saucepan; bring to a boil over medium heat, stirring occasionally.
  2. Reduce the heat to maintain a simmer and cook for 10–15 minutes, stirring occasionally, until most cranberries have burst and the compote is glossy and thickened.
  3. Cool to room temperature.
  4. Refrigerate until cold.
Prepare the gingersnap crumbs
  1. Stir the gingersnap crumbs and melted butter together in a medium bowl until evenly moistened.
Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
  2. In a separate bowl, whip the cold heavy cream to medium-stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assemble and chill
  1. Set out 8 (8-ounce) parfait glasses.
  2. Spoon 2 tablespoons of the crumb mixture into the bottom of each glass.
  3. Divide the cheesecake filling and cold cranberry compote evenly among the glasses.
  4. Cover and refrigerate the parfaits for at least 2 hours.
  5. Just before serving, divide the remaining gingersnap crumbs among the parfaits.

Notes

For clean layers, make sure the compote is completely cold before assembling. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cheesecake filling can lose its texture. For a dairy-free version, use dairy-free cream cheese, butter, and heavy cream.