🫐 Blueberry Cheesecake Parfaits (Makes 4 small or 2 large servings)
Ingredients:
For the blueberry layer:
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1½ cups fresh or frozen blueberries
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2 tbsp sugar
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1 tbsp lemon juice
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1 tsp cornstarch + 1 tbsp water (optional, for thickening)
For the cheesecake layer:
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8 oz (225 g) cream cheese, softened
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½ cup Greek yogurt or whipped cream
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¼ cup powdered sugar (or to taste)
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1 tsp vanilla extract
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Zest of ½ lemon (optional for brightness)
For the crust layer:
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¾ cup graham cracker crumbs
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2 tbsp melted butter
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1 tbsp sugar (optional)
Instructions:
1. Make the blueberry compote (or use fresh):
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In a small saucepan, combine blueberries, sugar, and lemon juice.
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Cook over medium heat until the berries burst and release juices (5–7 min).
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Optional: Stir in cornstarch slurry and simmer until slightly thickened.
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Cool completely before layering.
2. Make the cheesecake filling:
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Beat cream cheese until smooth.
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Mix in Greek yogurt (or whipped cream), powdered sugar, vanilla, and lemon zest.
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Beat until light and fluffy.
3. Make the graham layer:
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Combine graham cracker crumbs with melted butter (and sugar, if using).
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Stir until the texture is like wet sand.
4. Assemble the parfaits:
In cups or small jars, layer as follows:
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Graham cracker crust
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Cheesecake filling
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Blueberry compote
(Repeat layers if your container allows.)
Top with extra berries or a dollop of whipped cream if desired.
📝 Tips & Variations:
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No cook: Use fresh blueberries instead of cooked compote.
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Make ahead: Assembled parfaits keep well in the fridge for up to 2 days.
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Low-carb: Use almond flour instead of graham crumbs and a sugar substitute.
Would you like a vegan version, mason jar meal prep style, or a strawberry or mixed berry twist?