No-Bake Strawberry Cream Parfait

1.Prepare the Strawberry Compote: In a small saucepan, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 8-10 minutes until the strawberries have softened and the mixture has thickened slightly into a syrupy compote. Remove from heat and let cool completely.

2.Prepare the Graham Cracker Base: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened, resembling wet sand.

3.Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 2 minutes. Beat in the sifted powdered sugar and vanilla extract until just combined.

4.Whip the Cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Be careful not to over-whip.

5.Fold the Filling: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain, creating a light, airy cheesecake filling.

6.Assemble the Parfaits: Use four individual serving glasses or small bowls. Start by layering 2 tablespoons of the graham cracker mixture at the bottom of each glass, pressing down lightly.

7.Add the next layer with about 1/4 of the cheesecake filling, spreading evenly.

8.Spoon a generous layer of the cooled strawberry compote over the cream cheese layer.

9.Repeat the layers: Add another layer of graham cracker crumbs, followed by the remaining cheesecake filling, and top with the remaining strawberry compote.

10.Chill: Cover the parfaits loosely with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours) to allow the filling to set slightly. Garnish with fresh mint leaves just before serving.