Begin your dessert journey with the comforting crunch of a golden, toasted graham cracker crumble, its warm, buttery notes a welcoming start. Ascending from this crisp base is a layer of smooth, no-bake key lime cheesecake, its tangy brightness awakening the palate with a refreshing citrus zing. Adding an unexpected lightness and delicate sweetness are scattered shards of toasted coconut meringue, their airy crispness providing a delightful textural counterpoint.

Woven throughout this creamy citrus dream are vibrant ribbons of homemade mixed berry compote. Each spoonful bursts with the sweet-tart essence of ripe strawberries, blueberries, raspberries, and blackberries, their concentrated flavors creating a harmonious balance with the creamy cheesecake and the delicate meringue. Often finished with a swirl of fresh whipped cream and a colorful array of berries and lime, this individual parfait is a delightful exploration of contrasting textures and bright tastes.

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Key to My Heart Parfait

Experience a delightful interplay of textures and vibrant flavors in this Key Lime Pie Cheesecake Parfait. Creamy, tangy no-bake cheesecake is layered with a crisp, toasted graham cracker crumble, delicate toasted coconut meringue shards for airy sweetness, and a sweet-tart burst of homemade mixed berry compote.

Course Dessert

Cuisine American

Keyword Berry Compote, Cheesecake, Coconut, Key lime, Meringue, Parfait

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 2

Author Chef Cameron

Ingredients

For the Graham Cracker Crumble:

• 4 graham crackers finely crushed
• 2 Tbsp unsalted butter melted
• 1 Tbsp granulated sugar
• Pinch of salt

For the No-Bake Key Lime Cheesecake Filling:

• 4 oz cream cheese full-fat, softened
• 1/4 cup granulated sugar
• 1/4 cup key lime juice freshly squeezed
• 1 Tbsp key lime zest finely grated
• 1/2 cup heavy cream

For the Mixed Berry Compote:

• 1 cup mixed berries fresh or frozen: strawberries, blueberries, raspberries, blackberries
• 2 Tbsp granulated sugar adjust to sweetness of berries
• 1 Tbsp lemon juice
• 1 tsp cornstarch
• 1 Tbsp cold water

For the Toasted Coconut Meringue Shards:

• 2 large egg whites at room temperature
• 1/2 cup granulated sugar
• Pinch of salt
• 1/4 cup unsweetened shredded coconut lightly toasted

For the Whipped Cream Topping (Optional):

• 1/2 cup heavy cream
• 1 Tbsp powdered sugar
• 1/2 tsp vanilla extract

For Garnish (Optional):

• Lime slices or wedges
• Fresh berries
• Sprig of mint

Instructions

Prepare the Graham Cracker Crumble:

• Preheat your oven to 350°F (175°C).
• In a small bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Mix well until evenly moistened.
• Spread the crumble evenly on a small baking sheet.
• Bake for 5-7 minutes, or until lightly golden and fragrant. Let it cool completely.

Prepare the Mixed Berry Compote:

• In a medium saucepan, combine the mixed berries, sugar, and lemon juice.
• Heat over medium heat, stirring occasionally, until the berries begin to release their juices and soften, about 5-7 minutes.
• In a small bowl, whisk together the cornstarch and cold water until smooth.
• Pour the cornstarch slurry into the simmering berry mixture and stir continuously until the compote thickens slightly.
• Remove from the heat and let it cool completely. The compote will thicken further as it cools.

Prepare the Toasted Coconut Meringue Shards:

• Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
• In a clean, grease-free bowl, beat the egg whites with the salt until soft peaks form.
• Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is stiff, glossy, and holds firm peaks.
• Gently fold in the lightly toasted shredded coconut.
• Spread the meringue thinly and evenly onto the prepared baking sheet.
• Bake for 45-60 minutes, or until the meringue is dry and crisp.
• Let the meringue cool completely on the baking sheet. Once cooled, break it into irregular shards.

Prepare the No-Bake Key Lime Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
• Gradually beat in the key lime juice and key lime zest until smooth.
• In a separate chilled bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until light and airy.

Assemble the Parfaits:

• Take two small glasses or parfait dishes.
• Layer the bottom of each glass with a portion of the cooled toasted graham cracker crumble.
• Spoon a layer of the no-bake key lime cheesecake filling over the crumble.
• Arrange some of the toasted coconut meringue shards over the cheesecake filling.
• Carefully spoon a layer of the cooled mixed berry compote over the meringue shards.
• Repeat the layers: cooled toasted graham cracker crumble, no-bake key lime cheesecake filling, toasted coconut meringue shards, and mixed berry compote.
• For the final layer, top with the remaining no-bake key lime cheesecake filling

Prepare the Whipped Cream Topping (Optional):

• In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
• Pipe or spoon the whipped cream over the top of the parfaits.

Chill and Garnish:

• Cover the parfaits with plastic wrap and chill in the refrigerator for at least 2 hours to allow the cheesecake filling to set and the flavors to meld.
• Before serving, garnish with lime slices or wedges, fresh berries, and a sprig of mint, if desired.

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