Creamy cheesecake filling layered with juicy blueberries and buttery graham cracker crumbs. This easy no-bake dessert has the cozy, homemade flavor of a classic grandma-style treat.
Ingredients
For the Blueberry Layer
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream, cold
For the Crumb Layer
- 1½ cups graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of salt
For Garnishing
- Fresh blueberries
- Whipped cream
- Lemon zest, optional
- Crushed graham crackers, optional
Instructions
- Make the Blueberry Filling
Add blueberries, granulated sugar, lemon juice, and lemon zest to a small saucepan.
Cook over medium heat for 5–7 minutes, stirring gently, until the berries begin to burst and release their juices.
- Thicken the Blueberries
In a small bowl, whisk together cornstarch and water until smooth.
Pour the mixture into the blueberries while stirring constantly. Cook for another 1–2 minutes until thickened.
Remove from the heat and stir in vanilla extract. Allow the blueberry mixture to cool completely.
- Prepare the Graham Cracker Crumbs
In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt.
Mix until the crumbs are evenly coated and resemble wet sand.
For a slightly toasted flavor, spread the crumbs on a baking sheet and bake at 350°F (175°C) for 6–8 minutes. Cool completely before assembling.
- Make the Cheesecake Filling
Beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
Add vanilla extract and lemon juice and beat until combined.
- Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Assemble the Parfaits
Use 6 small glasses or dessert cups.
Add a layer of graham cracker crumbs to the bottom of each glass. Spoon or pipe a layer of cheesecake filling over the crumbs.
Add a layer of cooled blueberry filling.
Repeat the layers until the glasses are nearly full, finishing with cheesecake filling or blueberries.
- Chill
Cover the parfaits and refrigerate for at least 2 hours. For the best flavor and texture, chill for 4 hours or overnight. - Garnish and Serve
Top each parfait with fresh blueberries, a small swirl of whipped cream, extra graham cracker crumbs, and a little lemon zest if desired.
Serve chilled.
Nut Information
- Nuts: None
- Tree nuts: None
- Peanuts: None
- Nut-free: Yes, as written
- Dairy: Contains cream cheese, butter, and heavy cream
- Gluten: Graham crackers generally contain wheat
- Egg-free: Yes, as written
- Allergy note: Check packaged graham crackers, cream cheese, and other ingredients for allergen or cross-contact warnings if preparing for someone with severe allergies.
Nutrition Information
Approximate per serving, based on 6 parfaits:
- Calories: 510
- Protein: 6 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Net Carbs: 49 g
- Fat: 32 g
- Saturated Fat: 18 g
- Cholesterol: 95 mg
- Sodium: 330 mg
- Sugar: 35 g
Nutrition values are approximate and can vary depending on the brands and exact ingredients used.
Q&A
Q: Can I make these parfaits ahead of time?
A: Yes. They can be assembled up to 24 hours ahead and stored covered in the refrigerator.
Q: Can I use frozen blueberries?
A: Yes. Frozen blueberries work very well. Cook them directly from frozen and allow the filling to cool completely before layering.
Q: Can I use blueberry pie filling?
A: Yes. For a quicker version, substitute prepared blueberry pie filling for the homemade blueberry layer.
Q: Can I make these without graham crackers?
A: Yes. Use crushed vanilla wafers, shortbread cookies, digestive biscuits, or gluten-free cookies instead.
Q: Can I make mini parfaits?
A: Yes. Use small shot glasses or mini dessert cups and reduce the amount of each layer.
Q: Can I make this dessert less sweet?
A: Yes. Reduce the powdered sugar in the cheesecake filling and granulated sugar in the blueberry layer according to taste.
Q: Can I use whipped topping instead of heavy cream?
A: Yes. Prepared whipped topping can be folded into the cream cheese mixture for a quicker version.
Q: How long do they last?
A: Store covered in the refrigerator for up to 3 days. The graham cracker layer will gradually soften over time.
Q/S
- Prep time: 25 minutes
- Cooking time: 8–10 minutes
- Chilling time: 2–4 hours
- Total time: About 3 hours
- Servings: 6
- Serving size: 1 parfait
- Dessert type: No-bake cheesecake dessert
- Storage: Refrigerate covered for up to 3 days
- Freezer: Not recommended after assembly because the creamy filling can change texture
- Best served: Thoroughly chilled
- Difficulty: Easy
- Vegetarian: Yes
- Egg-free: Yes
- Nut-free: Yes, as written
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