Blueberry Cheesecake Parfait
Ingredients
For the cheesecake layer:
- 1 cup (240 ml) heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
For the blueberry layer:
- 2 cups (300 g) fresh or frozen blueberries
- ¼ cup (50 g) sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
For the crust layer:
- 1 ½ cups crushed graham crackers (or digestive biscuits)
- ¼ cup (60 g) melted butter
Instructions
1. Prepare the blueberry sauce
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until berries soften and release juices.
- Stir in cornstarch mixture and cook until thickened.
- Let it cool completely.
2. Make the cheesecake cream
- Beat cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
3. Prepare the crust
- Mix crushed graham crackers with melted butter until combined.
4. Assemble the parfait
- In glasses or jars, layer:
- Graham cracker crust
- Cheesecake cream
- Blueberry sauce
- Repeat layers until the glass is full.
5. Chill & serve
- Refrigerate for at least 1 hour before serving.
- Top with fresh blueberries or whipped cream if desired.
Tips
- Use store-bought blueberry pie filling for a quicker version.
- Add lemon zest to the cream for extra freshness.
- Swap graham crackers with crushed cookies for a twist.
Why You’ll Love It
- No-bake and super easy
- Creamy, fruity, and perfectly balanced
- Great for parties or elegant individual