🫐 Blueberry Cheesecake Parfait
Creamy cheesecake filling, juicy blueberries, and buttery graham cracker crumbs layered into an easy no-bake dessert!
Ingredients
For the blueberry layer:
2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
For the cheesecake filling:
8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
For the crumb layer:
1½ cups graham cracker crumbs
4 tbsp butter, melted
1 tbsp granulated sugar
Instructions
Make the blueberry sauce:
Add blueberries, sugar, lemon juice, cornstarch, and water to a saucepan. Cook over medium heat for 5–7 minutes, stirring gently, until the berries soften and the mixture thickens. Remove from heat and cool completely.
Prepare the cheesecake filling:
Beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Whip the cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until light and fluffy.
Make the crumbs:
Combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
Assemble:
In small glasses or parfait cups, layer:
Graham cracker crumbs
Cheesecake filling
Blueberry sauce
Repeat the layers until the glasses are full.
Chill:
Refrigerate for at least 2 hours before serving.
Garnish:
Top with fresh blueberries, a little whipped cream, and extra graham cracker crumbs.
🍰 Tip
For the prettiest parfaits, pipe the cheesecake filling into the glasses using a piping bag. Keep the blueberry sauce completely cool before layering so the cheesecake filling stays thick and creamy.
Makes: 6 parfaits
Prep: 20 minutes
Chill: 2 hours
