These No Bake Mini Cheesecake Cookie Parfaits is not a dessert for the faint of heart.

This is not a dessert for a little sweet craving.

This is a full out beautifully delicious dessert to fill your belly with joy.

This no bake dessert will impress your guests so much that they don’t notice your laundry was left unfolded in the hamper in the corner.

NO BAKE MINI CHEESECAKE COOKIE PARFAITS

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My husband Josh and I recently had our first guests over to our new apartment.

We got married only a few weeks ago and I have been so excited to have our own place to host guest and bless the people we love.

One way I love to bless people is through desserts.

So I got creative and came up with this lovely concoction for dessert.

After having a bite one of our friends responded: “this is literally bliss in a cup.”

Enough said.

This recipe could not be much simpler.

It looks like a lot of instructions, but each layer is so simple to make.

You’ll end up with a gorgeous layered dessert that tastes decadent and satisfying.

Just add a cup of coffee and it is the perfect way to end a meal of laughter and fellowship.

NO BAKE MINI CHEESECAKE COOKIE PARFAITS

PRINTABLE RECIPE AT BOTTOM OF POST

CHEESECAKE INGREDIENTS

8 oz cream cheese

1 ½ cups icing sugar

1 cup whipping cream

2 tbs sugar

2 tsp vanilla extract

Chocolate Chip Cookies

CHOCOLATE PUDDING INGREDIENTS

½ cup instant chocolate pudding mix

1 ½ cups milk

CHEESECAKE DIRECTIONS

1. Beat the cream cheese with a handheld mixer until it is light and fluffy.  Then add in the icing sugar and mix until well combined.

2. In a separate bowl beat the whipping cream until soft peaks start to form. Then add in the sugar and vanilla and beat until stiff peaks form.  (Be careful not to over mix.)

3. Gently fold only half of the whipping cream into the cream cheese mixture until combined.  (You will keep the other half for the top.)

PUDDING DIRECTIONS

1. Use a whisk to beat together pudding mix and milk.  Mix for a few minutes and then let chill in the fridge for about 5 minutes to solidify.

PARFAIT ASSEMBLY DIRECTIONS

1. Crumble one cookie into the base of each of the five small cups. (you will have one extra cookie.)

2. Put the cream cheese mixture in a small piping bag or ziplock bag and pipe it into the cups on top of the cookie crumbles.

3. Spread the pudding on top of the cream cheese.

4. Dollop the remaining whipping cream on top of the pudding and crumble the last cookie on top as a final garnish.

5. Serve and enjoy!

If you’re wanting to make your own chocolate chip cookies instead of buying them, try this delicious CHOCOLATE CHIP RECIPE:

PRINTABLE RECIPE AT BOTTOM

INGREDIENTS

⅓ cup margarine

¼ cup brown sugar

1 egg yolk

¾ tsp vanilla extract

¾ cup all-purpose flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ cup chocolate chips

DIRECTIONS

1. Preheat the oven to 350℉.

2. Beat together the margarine and the brown sugar in a medium-sized bowl with a hand mixer until it is fluffy.

3. Add in egg yolk and vanilla and mix until combined.

4. Add in the flour, baking soda, baking powder, and salt and mix just until combined.

5. Fold in the chocolate chips with a spoon.

6. Scoop out six large cookies onto a parchment lined cookie sheet.

7. Bake at 350℉ for 10-12 minutes until the edges are slightly brown.

NO BAKE MINI CHEESECAKE COOKIE PARFAITS

Print

Ingredients

CHEESECAKE INGREDIENTS

• 8 oz cream cheese
• 1 ½ cups icing sugar
• 1 cup whipping cream
• 2 tbs sugar
• 2 tsp vanilla extract
• Chocolate Chip Cookies

CHOCOLATE PUDDING INGREDIENTS

• ½ cup instant chocolate pudding mix
• 1 ½ cups milk

Instructions

CHEESECAKE DIRECTIONS

1. Beat the cream cheese with a handheld mixer until it is light and fluffy.  Then add in the icing sugar and mix until well combined.
2. In a separate bowl beat the whipping cream until soft peaks start to form. Then add in the sugar and vanilla and beat until stiff peaks form.  (Be careful not to over mix.)
3. Gently fold only half of the whipping cream into the cream cheese mixture until combined.  (You will keep the other half for the top.)

PUDDING DIRECTIONS

1. Use a whisk to beat together pudding mix and milk.  Mix for a few minutes and then let chill in the fridge for about 5 minutes to solidify.

PARFAIT ASSEMBLY DIRECTIONS

1. Crumble one cookie into the base of each of the five small cups. (you will have one extra cookie.)
2. Put the cream cheese mixture in a small piping bag or ziplock bag and pipe it into the cups on top of the cookie crumbles.
3. Spread the pudding on top of the cream cheese.
4. Dollop the remaining whipping cream on top of the pudding and crumble the last cookie on top as a final garnish.
5. Serve and enjoy!

Yield: 6 large cookies

CHOCOLATE CHIP COOKIES

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Makes 6 large cookies.

Print

Ingredients

• ⅓ cup margarine
• ¼ cup brown sugar
• 1 egg yolk
• ¾ tsp vanilla extract
• ¾ cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips

Instructions

1. Preheat the oven to 350℉

2. Beat together the maragine and the brown sugar in a medium sized bowl with a hand mixer until it is fluffy

3. Add in egg yolk and vanilla and mix until combined

4. Add in the flour, baking soda, baking powder and salt and mix just until combined

5. Fold in the chocolate chips with a spoon

6. Scoop out six large cookies onto a parchment lined pan

7. Bake at 350℉ for 10-12 minutes until the edges are slightly brown

You may also like this NO BAKE LEMON CHEESECAKE IN MINI JARS RECIPE:

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