This Cookies and Cream Cheesecake Parfait recipe is rich, creamy, and crazy delicious in every spoonful. Plus quick, easy, and no bake. Great year round dessert when you need something simple, but looks like you worked on it all day!
I just started working on my holiday gift list. EEP. I guess that’s reasonable to most people, huh? But it feels really late to me! And since I don’t like paying extra for rush shipping, I really need to get on it.
I’m thinking of giving everyone a copy of my new cookbook. (Just kidding…that would be tacky, right? But YOU can! HA.)
In all seriousness though, if there’s a home cook in your life, they would love it. Filled with delicious (from-scratch), quick meals, it’s garnered a bunch of 5-Star reviews on Amazon.
I’m not going to share a lot of recipes from it here on the blog – because that wouldn’t be fair to everyone who purchased a copy. But I can’t resist with this one.
Staying true to the premise of the book, these cookies and cream cheesecake parfaits are a really good, really quick (no-bake) dessert. And dedicated to the Oreo lover, like me!
Other Parfait recipes you might like!
Watch the video for Cookies and Cream Cheesecake Parfait
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Cookies and Cream Cheesecake Parfaits
Ingredients
- 15 whole Oreo cookies
- 2/3 cup heavy cream
- 3/4 cup powdered sugar , divided
- 8 ounce package cream cheese , softened
- 1 teaspoon vanilla
- 2 tablespoons whole milk
Instructions
- Place the Oreo cookies in a food processor and pulse several times until crumbs form. Transfer to a bowl.
- In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
- In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, vanilla, and milk. Beat until well combined.
- With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
- Alternate the cheesecake mousse with the cookie crumbs in small tumbler glasses. Continue layering depending on the size of your glasses.
- Rejoice that there wasn’t any cooking involved. Serve right away or chill for later and enjoy!
Notes
Nutrition
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Lucas says
I might’ve just found the most delicious parfait recipe! Thanks for sharing!
Jo-Ann Ferro says
I made this parfait last night for my grandchildren and they loved it. The mousse turned out very light and fluffy and they loved the crunch of the oreo cookies. Is it possible to make the mousse mixture the night before and then assemble it the next day to save some time?
Amy @Belly Full says
Hi Jo-Ann – you could make the mousse the night before and make sure it stays very chilled, no problem.
RENA says
IN THE COOKIES AND CREAM RECIPE, #2 IT SAYS, DO NOT OVERHEAT, OR IT WILL BECOME THICK AND CLUMPY! NOT SURE WHAT YOU MEAN BY THAT! THERE’S NO COOKING, SO HOW CAN YOU OVERHEAT IT? JUST MY MISUNDERSTANDING!!??!!
Amy @Belly Full says
Hi Rena – you are correct, there is no cooking involved. But when you use an electric mixer to beat the cream, it causes friction and heat, and if you beat longer than necessary it can cause the cream mixture to “overheat” and become clumpy. Hope that clarifies it for you!
Cheryl S says
I love serving parfaits for dessert!! You can’t go wrong with cookies and cream!! Thanks!!
Karly says
It’s barely 10am and I’m already craving dessert. How do you do this to me!? These pretty little things look AMAZING! Perfect for parties or just to have ready for a late night snack!
Amy @Belly Full says
HA Karly! The struggle is real, my friend. So real.
Mike says
Mmmmmm. Great presentation, Amy. And as always, a lovely, lovely photo.
Amy @Belly Full says
Thank you, my artistic friend! Compliments from you are the highest in the land! *mwah*