Blueberry Cheesecake Parfait

This Blueberry Cheesecake Parfait is a quick, no-bake dessert featuring layers of creamy cheesecake filling, sweet blueberry sauce, and buttery graham cracker crumbs. It’s perfect for parties, holidays, or an easy weeknight treat.

Ingredients (Makes 4–6 Parfaits)

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)
• 1 cup (240 ml) heavy whipping cream, cold

Blueberry Layer

• 2 cups (300 g) fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)

Crumb Layer

• 1½ cups (150 g) graham cracker crumbs
• ¼ cup (55 g) melted butter
• 1 tablespoon granulated sugar

Garnish

• Fresh blueberries
• Whipped cream
• Lemon zest
• Mint leaves (optional)

Instructions

1. Make the Blueberry Sauce

1. In a small saucepan, combine the blueberries, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes, stirring occasionally.
3. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes more.
4. Remove from the heat and let the sauce cool completely.

2. Prepare the Cheesecake Filling

1. Beat the softened cream cheese until smooth.
2. Add the powdered sugar, vanilla extract, and lemon juice, then beat until creamy.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

3. Make the Crumb Layer

• Mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.

4. Assemble the Parfaits

Layer each serving glass with:

1. Graham cracker crumbs
2. Cheesecake filling
3. Blueberry sauce

Repeat the layers until the glasses are full, finishing with cheesecake filling and a spoonful of blueberry sauce.

5. Garnish

• Top with fresh blueberries, whipped cream, lemon zest, or mint if desired.

6. Chill

• Refrigerate for 30 minutes before serving for the best texture.

Tips

• For a shortcut, use your favorite blueberry pie filling instead of making the sauce.
• Chill the mixing bowl before whipping the cream for maximum volume.
• Assemble the parfaits a few hours ahead for an easy make-ahead dessert.
• Store covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 7 minutes
Chill Time: 30 minutes
Total Time: About 1 hour
Servings: 4–6