I loved the No-Bake Cherry Cheesecake Cups that I made recently so much, that I decided to make a similar version for the 4th of July! Easy and delicious, you guys. A great option for next weekend’s celebration!

Patriotic Parfaits Printer-Friendly Recipe

Makes: 4 Servings

Ingredients

Strawberry Sauce

1 cup fresh strawberries, hulled & diced
2 tablespoons granulated sugar
2 tablespoons water

Cheesecake Filling

8 oz. package of cream cheese, softened or at room temperature (low-fat or fat-free, if you please)
1 cup plain Greek yogurt
¼ cup granulated sugar

Graham Cracker Crust

1 cup crushed graham crackers (about 8 graham crackers)
2-4 tablespoons of melted butter

Topping

A handful of fresh blueberries

Instructions

Strawberry Sauce

Add the strawberries, 2 tablespoons of sugar, & 2 tablespoons of water to a medium saucepan. Bring the mixture to a boil and then reduce the heat and simmer for 5 minutes. Set aside to cool a bit.

cheesecake Filling

Using an electric hand-mixer, beat together the cream cheese, yogurt, & sugar until smooth.

Graham Cracker Crust

Stir the crushed graham crackers and 2 tablespoons of melted butter together until the Graham crackers stick together. Add more butter if necessary.

to assemble cups

In four small cups, layer the ingredients together. I layered mine as follows, from the bottom to the top: 1/2 of the graham cracker crust, 1/2 of the cheesecake filling, strawberry sauce (it will be runny, so don’t use all of the juice), remaining 1/2 of the graham cracker crust, remaining 1/2 of the cheesecake filling, and top with blueberries. Layer however you desire, it will taste good no matter what! Refrigerate about 10 minutes before serving to allow the cups to set up, and be sure to refrigerate any leftovers. Enjoy!