Strawberry Cream Yogurt Parfaits with Cookie Crumble | Easy Vegan Dessert Idea

Strawberry Cream Yogurt Parfaits with Cookie Crumble | Easy Vegan Dessert Idea

Strawberry Cream Yogurt Parfaits with Cookie Crumble Recipe

An easy vegan dessert idea, Strawberry Cream Yogurt Parfaits layer juicy strawberries, lightly sweetened plant-based yogurt, cookie crumble and a soft whipped topping in tall glasses. The layers are simple but striking, with red berries, pale cream and golden crumbs stacked into an easy no-bake dessert that works for brunch, parties or a make-ahead treat.

Servings: 4 parfaits | Prep Time: 20 minutes | Cook Time: 0 minutes | Chill Time: 30 minutes

Ingredients

For the Strawberries

• 1 lb. (450 g.) fresh strawberries, hulled and sliced

• 2 tbsp. (30 ml.) maple syrup

• 1 tbsp. (15 ml.) fresh lemon juice

• ½ tsp. vanilla extract

For the Creamy Yogurt Layer

• 2 cups (480 g.) plain unsweetened plant-based Greek-style yogurt or thick coconut yogurt

• ¼ cup (60 g.) vegan cream cheese, softened

• 2 tbsp. (30 ml.) maple syrup, plus more to taste

• 1 tsp. vanilla extract

• Pinch of fine sea salt

For the Cookie Crumble

• 1 ½ cups (150 g.) crushed vegan vanilla cookies, graham-style crackers or shortbread-style cookies

• 2 tbsp. (30 g.) melted plant-based butter or coconut oil

• ½ tsp. ground cinnamon, optional

For Serving

• 1 cup (240 ml.) dairy-free whipped topping or whipped coconut cream

• 4 small whole strawberries

• Extra cookie crumble, optional

Directions

1. Add the sliced strawberries, maple syrup, lemon juice and vanilla to a medium bowl. Stir gently and let sit for 10 to 15 minutes, until the berries look glossy and release a little syrup.

2. In a separate bowl, whisk together the plant-based yogurt, vegan cream cheese, maple syrup, vanilla and salt until smooth and thick. Taste and adjust with a little more maple syrup, if needed.

3. In a small bowl, stir together the crushed cookies, melted plant-based butter or coconut oil and cinnamon, if using. The crumble should look sandy with a few larger pieces.

4. Add 2 to 3 tbsp. cookie crumble to the bottom of each tall glass.

5. Spoon a layer of strawberries over the crumble, letting some of the berries touch the glass so the red layer shows clearly.

6. Add a generous layer of the creamy yogurt mixture.

7. Repeat with another layer of cookie crumble, strawberries and creamy yogurt, leaving room at the top for the whipped topping.

8. Cover and chill for 30 minutes if you want the layers to settle slightly, or serve right away for the most distinct crumble texture.

9. Just before serving, spoon or pipe dairy-free whipped topping over each parfait.

10. Finish each glass with one small whole strawberry and a little extra cookie crumble, if using.

Make It Yours

• For a breakfast-style parfait, replace the cookie crumble with 1 ½ cups (150 g.) vegan granola and skip the whipped topping.

• For a richer dessert, add 2 tbsp. (30 ml.) strawberry jam to the sliced strawberries to create a deeper red layer.

• For a lemon-vanilla version, add 1 tsp. finely grated lemon zest to the creamy yogurt layer. For more fruit, layer in blueberries, raspberries or sliced banana with the strawberries.

Kitchen Notes

• Use thick plant-based yogurt so the white layers hold their shape in the glass. A thinner yogurt will taste good, but the layers may blend together.

• The cookie crumble should be added in visible bands rather than mixed through the yogurt. This gives the parfait the same stacked look as the photo.

• If making these ahead, assemble the yogurt and strawberry layers up to 6 hours in advance, but add the whipped topping and final strawberry shortly before serving.

Pairs Well With

Serve these parfaits with hot coffee, iced coffee, black tea, mint tea, fresh berries, almond biscotti-style cookies, brunch boards or a simple fruit salad.