I’m currently in a full-blown parfait phase. While they’re traditionally served as a dessert using ice cream, health-conscious millennials now think of them as yogurt bowls, and they’ve become my breakfast staple. But really, they’re good any time of day. I usually start with a Greek yogurt base and layer in seasonal fruits — it was apples all winter — plus granola, nuts or a drizzle of nut butter. Once you add a sweetener of your choice, something like honey or natural maple syrup, you are all set. The real draw for me is the texture and flavor play: You get that perfect mix of creamy, crunchy, salty and sweet. But the best part? How little effort it actually takes. Of course, you can go full-on indulgence and make it a true, rich and decadent dessert. Though I’m not suggesting you eat that for breakfast.

This recipe is a love letter to effortless kitchen adventures. Even for those of us who find peace in cooking, there are days when standing by the stove feels like a chore — especially as the temperature rises and the last thing you want to be is tethered to a hot oven.

Enter the strawberry cheesecake parfait: Think of it as cheesecake’s laid-back, sophisticated cousin. It’s a deconstructed masterpiece that layers silky cheesecake mousse with the bright, macerated sweetness of seasonal strawberries and the salty-sweet crunch of buttery graham cracker crumbs. This may be your first foray into dessert parfaits, but given the high-reward, low-effort ratio, it certainly won’t be your last.