Strawberry Cheesecake Breakfast Parfait: My Easy Morning Joy
So Here’s My Morning Parfait Story (and a Tiny Rant)
I have this thing about breakfast—either I skip it with truly Olympic laziness or I get way too ambitious and end up with a kitchen that looks like a tornado of oats. But this strawberry cheesecake breakfast parfait? This is my Goldilocks: quick and cheerful, but feels special. I started making it when my kiddo begged for ‘cakes for breakfast’ (his words, not mine) but, well, it turns out he thought parfaits looked like cake in a glass. Worked for both of us! Plus, it’s the one thing I can make before I’ve even had my coffee—so that’s saying something. Oh, and one time I forgot the granola. Parfait soup is, er… not the best. Live and learn!
Why I Keep Coming Back to This (Even After That One Parfait Soup Disaster)
I make this when I want breakfast to feel like a treat (but not, you know, cake-for-breakfast guilt). My family goes absolutely bonkers for it; even my fussy cousin said, “Wow, okay, not sure how you made something with cottage cheese taste like dessert.” (To be fair, she hates cottage cheese, but more for me.) And if I’m really honest? On lazy Saturdays I just layer everything in one giant bowl and eat it by the very-undignified spoonful. Parfaits aren’t just for guests, right?
The Ingredients List, With All My Endearing Swaps
- 1 cup fresh strawberries, sliced (sometimes I use frozen if I forgot to buy fresh—just thaw them first, or microwave for a mo to take the chill off)
- 3/4 cup cream cheese (full-fat tastes best, but low-fat’s fine, especially if it’s what you’ve got left in the fridge)
- 1/2 cup Greek yogurt (or Skyr, or honestly, I once used sour cream in a pinch… probably don’t do that. A bit too tangy!)
- 2-3 tbsp honey or maple syrup (more if your strawberries are blah; less if they’re summer-perfect)
- 1 tsp vanilla extract (did you know you can make your own? Here’s how)
- 3/4 cup granola (I sometimes just crumble digestives or graham crackers. My gran swears by Hobnobs, but you do you.)
- Optional: a squeeze of lemon juice, some chia seeds, or even a splash of milk if you like things runnier.
My Not-So-Orderly Directions
- Mix up the cream cheese, yogurt, honey (or maple), and vanilla in a bowl. Beat it until it’s smooth-ish. Don’t worry if there are some soft lumps—parfait, not pastry. This is the exact moment when I always have a taste test (it’s cook’s privilege, right?)
- Slice up those strawberries. Unless you’re in a hurry—then just quarter them and call it rustic. If your strawberries are weirdly sour (they do that some weeks), throw on a bit more honey and let them sit for 5 minutes. They’ll perk up.
- Now for the fun bit: layer. Spoon a scoop of cream cheese filling into a glass (I tend to use mason jars—no clue why, just feels right) then a handful of granola, and a layer of strawberries. Repeat till you get to the top, or until you run out of ingredients, whichever comes first. Top with a few extra berries because, honestly, it just looks cheerful.
- If you’re fancy, add a sprinkle of lemon zest. If you’re me, remember this step halfway through eating and just sprinkle it over the top then.
A Few Notes from My Accidental Experiments
- You can prep the cheesecake mix the night before, but don’t layer with granola until you’re serving. Otherwise, granola will go sad and soggy (trust me—done it too many times).
- If your cream cheese is rock-hard, zap it in the microwave for 10 seconds. Soft cream cheese makes your life a million times easier. Actually it’s better even to just leave it out for a bit if you can remember to plan ahead. (I’m not great at that either!)
- This tastes even better the next day if you assemble just before eating. Or maybe that’s just me?
The “What If I Did This Instead?” Section (AKA Variations)
- Tried subbing blueberries for strawberries—tasty, but not quite as “cheesecake-y.”
- Once tossed in chopped dark chocolate. It was, no joke, spectacular. Highly recommend if you’re feeling extra.
- Used granola with raisins once, forgot I hate raisins. Would not repeat, but I suppose someone out there likes it!
- For a vegan twist, swap cream cheese/yogurt for coconut-based versions. My results were… edible, even tasty, but honestly, a bit less creamy. Your mileage may vary.
Do I Really Need Fancy Equipment?
I use a hand mixer when I remember to (or when I’m not worried about waking up the house), but most days I just use a fork. No parfait glasses? Just use mugs. I’ve used a jam jar, a pint glass, and once, a cereal bowl. No shame in improvising—makes clean-up easier anyway!
If By Some Miracle There Are Leftovers (Storage)
These keep, layered, in the fridge for a day. Granola does lose its crunch pretty quick though. If you keep the crunchy stuff separate and only assemble when you’re ready to eat, you’ll get at least 48 hours. But honestly, around here, parfaits vanish faster than you can ask, “who left the spoon in the sink?”
When & How I Serve It
I usually plop these down for weekend breakfasts, but they’ve also doubled as lunchbox fillers for my other half. Sometimes, if we’ve got friends over for brunch, I’ll set up a little parfait bar so everyone can build their own – very low effort, but people love it. And there was that one time I ate it for dessert at midnight, but that’s a story for a different blog post. Oh, and if you want to add a dash of cinnamon—it’s surprisingly good. My gran says it ‘warms up the flavors’, which sounds fancy but just means tasty.
Lessons From My Parfait Past (Pro Tips)
- Don’t rush softening the cream cheese. I tried to beat cold cream cheese once—ended up with flying blobs on the ceiling and a philosophical crisis.
- Always check if you remembered to buy strawberries before starting. Grocery store runs in pajamas aren’t my favourite.
- The honey: Add a little, taste, then add more if you need. You can’t exactly remove it if you overdo things (I learned the sticky way).
FAQ: Parfait Panic? You’re Not Alone
- Can I use other fruits?
- Oh totally! Raspberries are lush, blueberries work, and I’ve even tried kiwi—but again, bit sharp for me. Bananas, though, turned it a tad mushy.
- Is there a lower sugar option?
- Just skip the honey or swap in a drizzle of agave. Or check this list of sugar swaps—I’ve referenced it a bunch for other recipes.
- What if I’m dairy-free?
- So, coconut yogurt and vegan cream cheese work in a pinch and taste pretty good. Actually, the coconut flavor’s quite nice with strawberries if you’re into that.
- Can this be made the night before?
- You’ll want to keep the granola and fruit separate, then assemble in the AM. If you do layer ahead, at least expect it to get a bit… mushy (but my husband says that’s still delicious, so to each their own).
- Any favorite granola brands?
- Not sponsored, but I lean on Kind or homemade when the mood strikes—check out this simple homemade recipe if you want to try making your own.
Anyway—enjoy your strawberry cheesecake breakfast parfait mission. Let me know if you’ve got any brilliant tweaks (or kitchen fails, I’m all ears for both)!
Ingredients
- 2 cups Greek yogurt (plain or vanilla)
- 4 oz cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1 cup fresh strawberries, diced
- 1 cup granola
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam
- Fresh mint leaves for garnish (optional)
Instructions
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1In a mixing bowl, beat together the softened cream cheese, Greek yogurt, honey, and vanilla extract until smooth and creamy.
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2Set out four serving glasses or jars. Spoon a layer of the cheesecake yogurt mixture into the bottom of each glass.
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3Add a layer of diced strawberries, followed by a drizzle of strawberry jam in each glass.
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4Top with a layer of granola for crunch.
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5Repeat the layers as needed until all ingredients are used, finishing with a sprinkle of granola and a few diced strawberries on top.
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6Garnish with fresh mint leaves if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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