Brunch perfection! No Bake Cheesecake Breakfast Parfaits are quick, simple, and a wonderful make-ahead option for spring and summer gatherings. A sweet, creamy no-bake cheesecake filling is layered with fresh berries and toasted muesli for a delightful treat that’s lighter on calories and boosted with protein.
Light on calories and packed with protein!
Brunch season is here, and I’m all for leisurely mornings filled with delicious food. From Belgian waffles to fluffy omelets and classic French toast, I love it all. But as temperatures rise, I like to offer a few lighter options that still feel special—especially for occasions like Mother’s Day. These No Bake Cheesecake Breakfast Parfaits are one of my favorite go-to recipes because they’re elegant, easy to prepare ahead, and perfect for sharing.
I based the filling on a classic no-bake cheesecake but lightened it for breakfast: low-fat cream cheese combined with a scoop of whey protein powder adds extra protein without an off taste. I used Bob’s Red Mill Whey Protein Powder because it blends smoothly and works great in no-bake desserts and energy bites. The result is a creamy, slightly tangy cheesecake filling that still feels indulgent but keeps things balanced.
For the crunchy layer, I toast Old Country Style Muesli to deepen its nutty flavor and use it like a crust at the bottom of each glass. Muesli is a European-style cereal made with oats, fruit, and seeds—hearty and satisfying. It works beautifully for these parfaits, offering texture and wholesome bite. Toasting brings out extra flavor, and once cooled it adds a delicious contrast to the smooth cheesecake mixture.
To finish, I lightly mash a mix of berries with a touch of sugar to coax out their juices, then layer the components in small glasses or jars—because presentation matters and parfaits look lovely in clear containers. If you don’t have glasses, bowls work fine; these will taste just as good. For serving a crowd, use smaller jars and keep single layers if preferred. Top each parfait with extra berries and a sprinkle of toasted muesli before serving.
No Bake Cheesecake Breakfast Parfait
Ingredients
- 1 1/2 cups Bob’s Red Mill Muesli
- 2 – 8 ounce blocks low fat cream cheese, room temperature
- 1/2 cup half and half
- 1/4 cup Bob’s Red Mill Whey Protein Powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1 teaspoon sugar
- More berries for garnish, if desired
Instructions
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Preheat the oven to 400°F (200°C).
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Spread the muesli on a baking sheet and toast for 5–10 minutes, stirring occasionally. Remove and cool to room temperature.
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In a large bowl, beat the cream cheese, half and half, protein powder, maple syrup, and vanilla until smooth. Set aside.
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In a small bowl, combine the berries and sugar. Mash lightly with a fork to release juices.
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In four 4-ounce jars or glasses, place 2–3 tablespoons of toasted muesli in each. Add 1/4 cup cheesecake filling and about 2 tablespoons of the mashed berries. Repeat layers until glasses are filled.
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Top with extra berries and a sprinkle of muesli, if desired.
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Serve immediately or cover and refrigerate for up to 24 hours.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.