KUPILKA RECIPE: Wild Prairie Cactus-Berry Cheesecake Parfaits (No Bake)

Guest Blogger: Melissa Lindsay, MB

There’s something special about creating a dessert that ties you to the land around you. These no-bake cheesecake parfaits are smooth, creamy, and layered with a bright, jammy compote made from foraged Manitoba cactus berries. The sweetness of the berries pairs perfectly with the light, whipped cheesecake filling. It’s a simple, no-bake treat that feels both rustic and elegant.

Whether you’re hosting friends at camp or winding down after a long day outdoors, these parfaits are quick to make, beautiful to serve, and full of wild prairie flavour.

INGREDIENTS (makes about 12 parfaits)

Crust Layer
1 cup of crushed graham crackers
(Optional) 1–2 tbsp melted butter

Cheesecake Filling
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 tbsp pure vanilla extract
2 cups heavy whipping cream

Cactus-Berry Compote
1½–2 cups Manitoba cactus berries, halved
2–3 tbsp sugar (adjust to taste)
(Optional) splash of lemon juice

DIRECTIONS

1. Prepare the cactus-berry compote
Rinse and halve the cactus berries.
Add berries and sugar to a saucepan over medium heat.
Cook until the berries soften and the mixture thickens, stirring occasionally (about 8–10 minutes).
Remove from heat and let cool completely.

2. Make the crust
Crushed graham crackers.
(Optional) Stir in melted butter for a more cohesive base.

3. Whip the cheesecake filling
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla extract and mix well.
In a separate bowl, whip heavy cream until soft peaks form.
Gently fold whipped cream into the cream cheese mixture until light and fluffy.

4. Assemble the parfaits
Spoon 2 tablespoons of crust crumbs into the bottom of each cup.
Add a layer of cheesecake filling.
Spoon a layer of cactus-berry compote on top.
Finish with uncooked, halved berries on top.

5. Chill & Serve
Cover and refrigerate for at least 1 hour before serving.
Best enjoyed within 2 days

TIPS AND NOTES

If your berries are very tart or dry, increase the sugar slightly or add a splash of water early in cooking.
For a smoother compote, mash or blend part of the berries before cooling.
You can prepare the compote ahead of time and store it in the fridge, then assemble parfaits just before serving.

Wild Foraging Tips for Fall

Cactus berries are a wonderful, regional twist — but if they’re not available where you are, here are a few wild fruits you might find in autumn, depending on your region:

Wild cranberries — often sweetest after frost and widely found in northern areas.
Chokecherries / chokeberries— small, tart berries often used for jams or syrups.
Hawthorn berries — often abundant and useful after some softening by frost.
Rosehips — the fruit of wild roses; tangy and high in vitamin C.
Highbush cranberries— in some regions these are used similarly to regular cranberries.

When foraging, always be 100% certain of your identification, pick from clean areas away from roads, and harvest sustainably (only some per plant so it can regenerate).