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Strawberry Guava Cheesecake Parfaits

Sweet, creamy, and crunchy layers of strawberries macerated in guava jam, cheesecake filling, and graham cracker crumble!
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Author Olivia Lam

Ingredients

For the Graham Cracker Crumble

  • 6-7 Sheets of Graham Crackers
  • 1/3 cup All Purpose Flour
  • 3 Tbsp Brown Sugar
  • 3 Tbsp Granulated Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Kosher Salt
  • 5 Tbsp Cold Unsalted Butter (diced)

For the Strawberry and Guava

  • 1 lb. Strawberries (destemmed and diced)
  • 1/2 cup Guava Jam or Jelly
  • 1/2 Tbsp Granulated Sugar
  • Zest from 1 Lemon
  • Juice from 1/2 a Lemon

For the Cheesecake Filling

  • 12 (oz.) Cream Cheese (at room temperature)
  • 3/4 cup + 2 1/2 Tbsp Heavy Cream
  • 6 Tbsp Granulated Sugar
  • 2 1/2 tsp Vanilla Extract
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Sour Cream
  • Mint Leaves (for garnish)

Instructions

For the Graham Cracker Crumble

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • Break the graham cracker sheets into smaller pieces then place them into a resealable plastic bag and seal the opening. Use a rolling pin to crush the graham crackers into small crumbs. It doesn't all have to be finely ground. Alternatively, you can add the graham crackers to a food processor and pulse until you get small crumbs.
  • Measure out 1 cup of the graham cracker crumbs and pour it into a large bowl. Add in the all purpose flour, brown sugar, granulated sugar, cinnamon, and kosher salt. Mix until the ingredients are evenly combined. Then add in the diced cold unsalted butter. Use the tips of your fingers to work the pieces of butter into the dough. Your should end up with small crumbles with the texture of wet sand.
  • Pour the graham cracker crumble on the prepared baking sheet. Spread it out into an even layer then bake it in the oven for 12-15 minutes until it looks toasted and golden brown. Remove it from the oven then use a rubble spatula to break apart the larger crumble pieces that have baked together. Set it aside to cool completely.

For the Strawberry and Guava

  • Add all of the ingredients into a bowl. Mix until combined then place it in the fridge to macerate for at least 30 minutes.

For the Cheesecake Filling

  • In a large bowl, add in the cream cheese, 2 1/2 Tbsp of heavy cream, 4 Tbsp of granulated sugar, vanilla extract, and lemon juice. Mix until combined and fluffy.
  • Add the remaining 3/4 cup of heavy cream, remaining 2 Tbsp of granulated sugar, and sour cream to a stand mixer fitted with the whisk attachment. Whip on high speed until you get soft peaks. Add half of the whipped cream into the bowl with the cream cheese mixture. Use a rubber spatula to gently fold the whipped cream into the cream cheese. Then fold in the remaining half of whipped cream.

To Assemble the Parfaits

  • Spoon a layer of the graham cracker crumbles into the bottom of the parfait glasses. Then spoon a layer of the cream cheese filling on top of the graham cracker crumbles. For cleaner plating, you can transfer the cheesecake filling into a piping bag. Cut a large hole at the tip and pipe the filling on top. Then spoon a layer of the strawberry guava on top, making sure to get some of the syrup as well. Repeat this process again to add a second layer. Place the parfaits in the fridge to chill until ready to serve. Garnish with mint leaves and enjoy!
  • This will make about 4-5 large parfaits with 2 layers of each component. To make 8-10 small parfaits, use smaller parfait glasses and only add 1 layer of the graham cracker crumbles, cheesecake filling, and strawberry guava.