Valentine’s Day is today… apparently. When you have littles running around, it’s hard to keep up with the dates and the “holidays” we’ve collectively decided to celebrate. Maybe I’m just not as festive as I thought I’d be as a mom. Or maybe the world and what it celebrates is becoming something I no longer care to be a part of.

Whether it’s due to laziness, a lack of awareness, or just silent prayers being answered, today is February 14th. It’s a day that pressures us to show how much we love the ones we cherish most. In my case, that “showing” usually looks like making something sweet.

This Strawberry Cheesecake Parfait recipe is relatively quick—something you can prep during nap time and have chilled in the fridge by dessert. No fancy equipment, no store-bought shortcuts (unless you want them), just simple provisions.

Step 1: The Strawberry Chia Jam

  • 2 cups strawberries (washed and diced)
  • 2 tbsp chia seeds
  • 1 tbsp lemon juice
  • Honey (optional; measure with your heart)

Instructions:

  1. Throw your diced strawberries into a pot over medium-high heat. Let them cook down until they are soft enough to mash with a fork. We want it thick with rustic pieces of fruit, so don’t overdo it here.
  2. Once mashed, stir in the chia seeds, lemon juice, and honey.
  3. Remove from the heat and let it sit for 5–8 minutes. The chia seeds are the “magic” ingredient here—they will absorb the juices and thicken everything into a jam.

(Note: You could buy your jam already made, but where’s the fun in that? Give this a try; I bet you’ll find it’s easier than you think.)

Step 2: The From-Scratch Whipped Cream

  • 1 cup heavy whipping cream (cold)
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. In a chilled bowl, combine the cold heavy cream, sugar, and vanilla.
  2. Using a stand or hand mixer on medium-high speed, beat until medium-stiff peaks form (this is when the cream stands up with a slight curl when you lift the beaters).
  3. Set this aside—we’ll fold it into the cheesecake base next.

Step 3: The Cheesecake Pudding

  • 1 package (8oz) cream cheese, softened
  • 1–2 tbsp sugar (depending on how sweet you want it)
  • 1 tsp vanilla extract
  • 1 bag graham crackers

Instructions:

  1. Ensure your cream cheese has been sitting out for at least 20 minutes; it makes the blending much smoother.
  2. In a medium bowl, blend the softened cream cheese, sugar, and vanilla until smooth.
  3. Gently fold in your homemade whipped cream from Step 2. This creates a light, cloud-like texture that isn’t too heavy.
  4. The Crust: Crush your graham crackers into small bits.
    • Pro Tip: If you choose to loudly smash your crackers in a bag with a rolling pin (as I did), don’t forget to close the bedroom door where the littles are napping!

Assembly

Grab a few 8oz jelly mason jars and start layering.

  • Bottom: A layer of graham cracker crumbs.
  • Middle: A generous dollop of the cheesecake pudding.
  • Top: A spoonful of that fresh strawberry jam.

Fill ’er up and pop them in the fridge to set before dinner.

Mom-tip: This is also a fun and easy recipe for your school-aged kids to help with—think of it as a tasty math class on measuring and layering.

It’s simple, it’s homemade, and it’s enough.

In Christ,
Dani