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Blueberry Cheesecake Parfait Recipe

Blueberry Cheesecake Parfait

A quick and easy no-bake cheesecake parfait layered with creamy filling, fresh blueberries, and crunchy cookie crumbs, perfect for satisfying sweet cravings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Leave out for 30-45 minutes to soften.
  • 1 cup heavy whipping cream Whip to firm peaks and fold into the cream cheese.
  • 1/2 cup powdered sugar Helps with sweetness and structure.
  • 1 tsp lemon juice Adds brightness to the flavor.
For the Layers
  • 1 cup graham cracker crumbs Can substitute with crushed digestive biscuits or vanilla wafers.
  • 2 cups fresh blueberries Can also use frozen blueberries, but thaw first.

Method
 

Prepare Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add the powdered sugar and lemon juice, and mix until combined.
  3. In a separate bowl, whip the heavy cream to firm peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until well combined.
Layer the Parfaits
  1. In a clear cup or glass, add a layer of graham cracker crumbs.
  2. Add a layer of the cheesecake filling on top of the crumbs.
  3. Top with a layer of fresh blueberries.
  4. Repeat the layers until the cup is full, finishing with blueberries on top.

Notes

Store assembled parfaits in the fridge for up to 3 days, but best consumed within the first 24 hours for crunchy layers. Can be customized with other fruits like strawberries or mango.